Pacific Coast Chicken Salad

Here’s an easy-to-make dinner! Enjoy the fruit and nuts flavors of this wholesome chicken salad.

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  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 13
  • servings 6
 

Ingredients

DRESSING

1/3
cup orange juice
2
tablespoons oil
1
tablespoon white wine vinegar
1
tablespoon honey
1
teaspoon celery seed, if desired
1/8
teaspoon hot pepper sauce

SALAD

3
cups torn iceberg lettuce
2
cups torn spinach
2
cups cubed cooked chicken breasts
2
medium oranges, peeled, sectioned
1
pink grapefruit, peeled, sectioned
1
ripe medium avocado, peeled, cubed
1/4
cup slivered almonds, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 to 2 hours to blend flavors.
  • 2 In large bowl, combine all salad ingredients except almonds; toss gently. When ready to serve, shake dressing. Pour over salad; toss gently to coat. Top with almonds.
  • 1 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 to 2 hours to blend flavors.
  • 2 In large bowl, combine all salad ingredients except almonds; toss gently. When ready to serve, shake dressing. Pour over salad; toss gently to coat. Top with almonds.

EXPERT TIPS

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Expert Tips

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

To remove the core from iceberg lettuce easily, bang the whole head, core end down, firmly on a table or counter, It will be easy to pry out the core with your fingers. Tear the rinsed and drained lettuce into pieces with your fingers rather than cutting it with a knife to avoid bruising and discoloring the leaves.

To prepare an orange for a salad, pare the skin off the entire orange with a sharp knife, cutting just deeply enough to expose the flesh. Make V-shaped cuts just along the inside of each dividing membrane to release the flesh without including the membrane. Work over a bowl to catch the juices as you cut and incorporate them into the dressing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
270
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2g,
2%
),
Cholesterol
40mg
40%;
Sodium
55mg
55%;
Total Carbohydrate
18g
18%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
90%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.