A delicious salad that reminds me of Thanksgiving.
2 Servings
For the dressing:
•1 tbsp. of honey
•2 tbsp. Dijon mustard
•1 tbsp. olive oil
•2 tbsp. orange juice
•¼ tsp. cinnamon
•salt & pepper to taste
For the chicken:
•6 oz. chicken breast
•salt & pepper
•½ tbsp olive oil or cooking spray
For the salad:
•2 handfuls arugula
•2 handfuls spinach
•2 oranges
•¼ cup walnuts
•¼ cup craisins
Optional Crunch:
•Pepitas (pumpkin seeds)
Instructions
Peel and cut both oranges into quarters. Use two of the quarters to juice into a small bowl for dressing. Peel and cut the rest of the oranges into bite sized chunks.
Mix the ingredients of the dressing in a cup, season with salt and pepper.
A larger chicken breast will need to be cut length-wise (butterflied) so it will cook faster. Season the chicken with salt and pepper, Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, place the chicken in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through. While the chicken is cooking baste with a tablespoon of the dressing. Let the chicken rest for 5 minutes – when cooled, move to a cutting board and slice into bite-sized pieces.
As an alternative use a rotisserie chicken from the grocery store and pull off an entire breast and cut into chunks to be split between the two salads.
Mix the salad leaves and divide them between two plates, top with the orange and chicken. Sprinkle with the craisins and walnuts. Drizzle with the remaining dressing and serve.