This dish is relatively simple to make, but it takes on a whole new flavor profile with the addition of oranges. The dressing comes together quickly and you can toss everything together without having to measure or be precise with your ingredients. It's perfect for lunchtime since it's incredibly easy to make ahead.
Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
Cooking spray
.38 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
½ teaspoon grated orange rind
2 tablespoons orange juice
2 tablespoons light sesame oil
1 tablespoon rice vinegar
½ teaspoon Dijon mustard
1 head Bibb lettuce, torn
1 ½ cups cherry tomatoes, halved
1 cup diagonally cut celery
⅓ cup unsalted, dry-roasted cashew halves
Directions
1) Use fresh orange juice! It simmers down on the stove until it becomes thick and syrupy. You can use oranges or lemons; either will work great in this recipe (but keep in mind citrus fruits tend to be more tart).
2) Be sure to finely chop the chicken and carrots before adding them to the salad. If you throw everything in together, it can get very clumpy and difficult to eat.
3) The grapes will add a delicious sweetness to the salad. Don't worry, they don't add any calories!
4) The dressing for this salad is very simple: just whisk 1/2 cup of sour cream with 1/4 cup of mayonnaise and 1 teaspoon of yellow mustard. You can tweak it however you like: add lemon juice or minced plus chopped garlic; sprinkle in some red onion and fresh parsley (a nice crunch).
5) To save a few calories, you can use light mayonnaise and sour cream. But make sure it's still
