Chicken and Orange Salad with Cream Dressing
- Heart-healthy
- Low calorie
- Easy recipes
An old-fashioned cream dressing adds a touch of nostalgia to this salad.
Ingredients
- 3 oranges
- 2 small heads Boston lettuce
- 2 cups (500 mL) arugula leaves
- 2 cooked chickens breasts, sliced
- 6 red radishes, sliced
- Cream Dressing:
- 1/4 cup (60 mL) cream or sour cream
- 3 tbsp (45 mL) vegetable oil
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) sherry vinegar or wine vinegar
- 1/4 tsp (1 mL) sweet paprika
- Pinch each salt and white pepper
Preparation
Cream Dressing: Whisk together cream, oil, mustard, lemon juice, vinegar, paprika, salt and pepper.
Cut off peel and remove white pith from oranges. Cut out segments in between membranes into bowl, reserving juices for another use. Refrigerate until using.
Cut lettuce into 8 or 12 wedges; arrange on shallow salad bowl or plate. Top with arugula and chicken slices. Drizzle dressing over salad. Top with orange and radishes.
Makes 4 to 6 servings.
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