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Ingredients
| oranges: 2 |
| romaine lettuce heads (shredded): 6 cups |
| red sweet peppers: 1 whole pepper |
| onions - red: 1/2 onion |
| almonds (sliced): 1/3 cup |
| skinless quail: 1 lb |
| olive oil: 1 Tbl |
| orange juice: 1/3 cup |
| red wine vinegar: 1 Tbl |
| Dijon mustard: 1 tsp |
Warm Chicken Salad with Oranges and Almonds
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. Peel oranges. Cut into 1/4-inch slices; quarter each orange slice. In a large salad bowl toss together orange slices, romaine, sweet pepper, onion, and almonds. Set aside.
2. Season chicken with salt and black pepper. In a large skillet heat oil. Cook and stir chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove skillet from heat. Toss chicken with mixture in salad bowl. Divide salad among 4 dinner plates.
3. Stir orange juice and vinegar into the hot skillet, scraping up any brown bits in the skillet. Whisk in 1 tablespoon olive oil and the Dijon-style mustard. Serve salad with warm dressing. Season to taste with coarsely ground black pepper. Makes 4 servings.