Chicken and Orange Salad

 

2 large chicken breasts

3 cups red and green mignonette lettuce

1 continental cucumber

½ small red onion, thinly sliced

50 gm pecan nuts

1 whole orange, peeled and separated into segments, and cut in half

 

Dressing:

3 tablespoons orange juice

3 tablespoons apple cider vinegar

2 tablespoons olive oil

2 tablespoons coconut oil

2 teaspoons Dijon or brown mustard

½ stick celery, very finely sliced

salt and pepper to taste

 

 

1.       Steam chicken breasts and allow to cool, and slice.

 

2.       Toss lettuce, cucumber, oranges, nuts, onion, and cooled sliced chicken in a bowl.  

 

3.       Mix dressing ingredients in a separate bowl.

 

Serves 4