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 breadsticks 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
2 cups Romaine lettuce, shredded, coarsely chopped or torn
5 oz cooked boneless skinless chicken breasts, cut into bite-size pieces
1 medium orange, navel, peeled, white pith removed, cut into bite-size pieces
2 small uncooked shallots, minced
1 uncooked celery rib, large, chopped
2 tbsp sliced almonds, dressing
1½ tbsp frozen unsweetened orange juice concentrate, thawed
1 tbsp white wine vinegar
1½ tsp water
1 tsp canola oil
1 tsp honey
¼ tsp table salt
¼ tsp black pepper
⅛ tsp crushed red pepper flakes
Instructions
In a large bowl, combine lettuce, chicken, orange, shallot, celery, and almonds.
To make the dressing, combine the remaining ingredients in a cup; stir well to blend in honey. Pour dressing over salad just before serving; toss gently but well.
