Cara Cara Orange Salad

Prep Time: 10 min | Cook Time: | Total Time: 10 min | Servings: 2

This is the perfect winter salad. Citrus takes you to a place of warmth and sunshine, which is more than welcome in the weather.

Ingredients

Salad

  • ½ c. slivered almonds, toasted
  • 2 leftover chicken breasts (preferably grilled)
  • 2 Cara Cara oranges
  • 4 handfuls of mixed greens, washed & spun dry
Miso Vinaigrette
  • 3 tbsp. white miso*
  • ¼ garlic clove
  • 1 tbsp. honey
  • 2 tbsp. mirin
  • 2 tbsp. rice wine vinegar
  • ½ tsp. toasted sesame oil
  • ¼ cup vegetable or mild olive oil
  • 2 tbsp. water

*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.

Directions

  1. Add all of the vinaigrette ingredients to a blender. Process until smooth. If it seems too thick, adjust the consistency with a little water. Set aside.
  2. In a small pan, toast the slivered almonds over medium low heat. Transfer to a bowl.
  3. Dice the chicken into bite site pieces.
  4. To prepare the oranges, you have 2 choices; peel them by hand leaving the white pith intact (which is what I did), or you can slice off the outer skin leaving just the flesh. Then, slice the oranges into rounds.
  5. To serve, portion the salad onto plates. Top with grilled chicken, orange slices and toasted almonds.
  6. Drizzle some of the vinaigrette over the salad and serve extra on the side.

*  When preparing the oranges, you have 2 choices; you can either peel them by hand leaving the white pith intact (which is what I did), or you can slice off the outer skin leaving just the flesh. I’ve never been good at the latter, as I seem to massacre the entire orange. The choice is up to you! 

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