Chopped Citrus Chicken Salad

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

  1. For the Dressing: Whisk all ingredients together and set aside.
  2. 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.
  3. In a large bowl, combine lettuce, kale, pomegranates, oranges, herbs and pine nuts.
  4. Top salad mixture with chicken and salad dressing. Toss until coated. Serve immediately.

 

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