Chicken, Citrus and Avocado Salad
Prep Time
Cooking Mode
1 l (4 cups) cup mixed lettuce
500 ml (2 cups) cup cooked chicken or turkey
1 stalk celery
1 red onion
1 avocado peeled
1 pink grapefruit
1 Cara Cara orange
1 Minneola
175 ml (¾ cup) cup Our Compliments™ Authentico olive oil
30 ml (2 tbsp.) tbsp red wine vinegar
1 navel orange juice only
5 ml (1 tsp.) tsp Dijon mustard
To taste salt and pepper
1 l (4 cups) cup mixed lettuce
500 ml (2 cups) cup cooked chicken or turkey
1 stalk celery
1 red onion
1 avocado peeled
1 pink grapefruit
1 Cara Cara orange
1 Minneola
175 ml (¾ cup) cup Our Compliments™ Authentico olive oil
30 ml (2 tbsp.) tbsp red wine vinegar
1 navel orange juice only
5 ml (1 tsp.) tsp Dijon mustard
To taste salt and pepper
Directions
1Cara Cara orange dressing is perfect to drizzle over this citrus-filled chicken salad.
2Place equal portions of lettuce on four plates.
3Using a sharp knife, remove peel and pith from citrus cutting as close as possible to the flesh exposed. Then slide the blade between the thin membranes that separate the segments and delicately free them.
4Place equal portions of other ingredients on the plates.
5Whisk together garlic and mustard in a bowl.
6Drizzle in olive oil, whisking constantly.
7Whisk in citrus zest and juice.
8Add 15 mL (1 tbsp.) of maple syrup at a time and taste dressing after each spoonful.
9Season with salt and pepper.
10Serve on the side so guests can decide how much dressing to add to their salad.
Disclaimer
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Personal Note
Personal Note