Chicken, Citrus and Avocado Salad
Chicken, Citrus and Avocado Salad

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

Salad

  1. 1 l (4 cups) mixed lettuce
  2. 500 ml (2 cups) cooked chicken or turkey, cut into pieces
  3. 1 stalk celery
  4. 1 red onion
  5. 1 avocado, peeled
  6. 1 pink grapefruit
  7. 1 Cara Cara orange
  8. 1 Minneola

Dressing

  1. 175 ml (3/4 cup) Our Compliments™ Authentico olive oil
  2. 30 ml (2 tbsp.) red wine vinegar
  3. 1 navel orange, juice only
  4. 5 ml (1 tsp.) Dijon mustard
  5. To taste, salt and pepper

Directions

Cara Cara orange dressing is perfect to drizzle over this citrus-filled chicken salad.

Salad

  1. Place equal portions of lettuce on four plates.
  2. Using a sharp knife, remove peel and pith from citrus cutting as close as possible to the flesh exposed. Then slide the blade between the thin membranes that separate the segments and delicately free them.
  3. Place equal portions of other ingredients on the plates.

Dressing

  1. Whisk together garlic and mustard in a bowl.
  2. Drizzle in olive oil, whisking constantly.
  3. Whisk in citrus zest and juice.
  4. Add 15 mL (1 tbsp.) of maple syrup at a time and taste dressing after each spoonful.
  5. Season with salt and pepper.
  6. Serve on the side so guests can decide how much dressing to add to their salad.

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