Almond Tossed Chicken And Clementine Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
I recently discovered a product by Sunkist named Almond Accents. I thought it would be great to use these almonds with clementines to create something wonderful with the left-over grilled chicken in my fridge. Ingredients:
2 cups baby spinach, raw washed & dried |
2 clementine oranges, peeled and separated into individual segments |
6 oz cooked chicken meat ( i had 2 chicken legs in the fridge) |
1/2 cup sweet onion, very thinly sliced |
2 tbsp almond accents, sunkist original oven roasted |
1 tbsp orange marmalade |
1/4 cup orange juice |
1 tbsp canola oil |
1 tbsp rice vinegar or white wine vinegar |
1 tbsp hot chinese mustard or dijon-style mustard |
1/2 tsp tarragon |
1/2 tsp mint |
1/4 tsp salt |
1/8 tsp pepper |
Directions:
1. 1. Combine salad greens, orange segments, chicken and almonds in large salad bowl. Toss gently but well.
2. 2. Combine orange marmalade, orange juice, canola oil, vinegar, mustard, onions, tarragon, mint, salt and pepper in a small bowl. Stir well to mix.
3. 3. Pour over salad just before serving; toss gently but well.
4. Yield: 2 servings
5. Nutrition Info for 1 serving:
6. Calories 277.5
7. Fat 13.2
8. Carbs 24.85
9. Protein 16.55
10. Fiber 4.55
|
|