Let's Eat!
A delicious salad that reminds me of Thanksgiving.
Ingredients
Ingredients
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)
Preparation
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.