CHICKEN SALAD with HONEY ORANGE DRESSING
Honey Orange Dressing
1 cup thawed orange juice concentrate
1 T Dijon mustard
3 T honey
1/4 cup sherry vinegar
2 1/2 cups canola oil
2 pinches fresh ground pepper
2 T cold water (if necessary)
In a stainless steel bowl, whisk together orange juice concentrate, mustard, honey, and vinegar with a wire whisk. Stream in oil as you continue whisking. Add black pepper.
If it appears that the mixture is becoming too saturated with oil and may separate, add cold water, and continue whisking.
Chicken Salad
10 oz. mixed greens
1 Roma tomato, cut into wedges
1/2 cucumber, peeled and sliced
2-6 oz. chicken breasts, pre-cooked, and sliced on the bias
1-5 oz. can mandarin oranges
Salt to taste
Divide greens amoung two plates, and place in a pile in the center. Place three tomato wedges on each plate at the 12:00, 3:00, and 9:00 positions. Do the same with the cucumber slices.
Divide chicken slices, and place on top of greens in center of each plate. Place three orange segments on top of chicken. Sprinkle with salt, and drizzle with honey orange dressing, as desired.
Serves two