Chicken and orange salad
2 cup(s), shredded, coarsely chopped or torn
cooked boneless skinless chicken breast(s)
5 oz, cut into bite-size pieces
1 medium, navel, peeled, white pith removed, cut into bite-size pieces
2 small, minced
1 rib(s), large, chopped
2 Tbsp, Dressing
frozen orange juice concentrate
1½ Tbsp, thawed
white wine vinegar
crushed red pepper flakes
- In a large bowl, combine lettuce, chicken, orange, shallot, celery and almonds.
- To make dressing, combine remaining ingredients in a cup; stir well to blend in honey. Pour dressing over salad just before serving; toss gently but well. Yields about 2 cups per serving.