Chopped Citrus Chicken Salad

Main Courses

A bright and delicious lunch favorite.

Prep Time

5

Cook Time

20

Servings

Feeds 4

Ingredients

For the Dressing:

2 tablespoons olive oil
1 small shallot (thinly sliced)
2 tablespoons Dijon mustard
1 clove of garlic (grated)
2 tablespoons freshly squeezed orange juice
2 tablespoons lemon juice
1 tablespoon Wisconsin Ginseng powder

For the Salad:

1 tablespoon coconut oil
2 cups chicken (shredded)
1/2 cup fresh squeezed orange juice
4 cups kale (chopped)
4 cups romaine (chopped)
¾ cup pomegranate seeds
1 orange (divided)
handful chopped mint
handful chopped tarragon
1/4 cup toasted pine nuts

Directions

For the Dressing: Whisk all ingredients together and set aside.
Combine oil and chicken together in a medium skillet over medium heat. Cook until crispy. Add OJ and cook until juice is fully absorbed. Set aside.
In a large bowl, combine lettuce, kale, pomegranates, oranges, herbs and pine nuts.
Top salad mixture with chicken and salad dressing. Toss until coated. Serve immediately.

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