Photo of Chicken and orange salad by WW

Chicken and orange salad

5
3
3
Smartpoints value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Easy
Tangy orange pieces and a spicy citrus-honey vinaigrette liven up mild-flavored romaine lettuce. With the addition of chicken and almonds, this no-cook salad is substantial enough for a main dish so you’ll only need to pair it with crackers or crispy bread sticks to make it a full meal. The dressing can be made several days ahead. The assembled salad, though, will only hold-up well for several hours if it’s kept chilled. For a portable lunch, pack it in a lunch bag with an ice pack or store it in a refrigerator at the office. Vary the fruit by subbing two tangerines or seedless clementines for the orange.

Ingredients

romaine lettuce

2 cup(s), shredded, coarsely chopped or torn

cooked boneless skinless chicken breast(s)

5 oz, cut into bite-size pieces

orange(s)

1 medium, navel, peeled, white pith removed, cut into bite-size pieces

uncooked shallot(s)

2 small, minced

uncooked celery

1 rib(s), large, chopped

sliced almonds

2 Tbsp, Dressing

frozen orange juice concentrate

1½ Tbsp, thawed

white wine vinegar

1 Tbsp

water

1½ tsp

canola oil

1 tsp

honey

1 tsp

table salt

¼ tsp

black pepper

¼ tsp

crushed red pepper flakes

tsp

Instructions

  1. In a large bowl, combine lettuce, chicken, orange, shallot, celery and almonds.
  2. 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.

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