Pacific Coast Chicken Salad

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

DRESSING

1/3

cup orange juice

tablespoons oil

tablespoon white wine vinegar

tablespoon honey

teaspoon celery seed, if desired

1/8

teaspoon hot pepper sauce

cups torn iceberg lettuce

cups torn spinach

cups cubed cooked chicken breasts

medium oranges, peeled, sectioned

pink grapefruit, peeled, sectioned

ripe medium avocado, peeled, cubed

1/4

cup slivered almonds, toasted*

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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.

* 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.