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Citrus Chicken Salad with Honey Mustard Vinaigrette
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 ½ cups of baby spinach
- 1 large orange sweet potato
- 1 large orange
- 2 chicken breasts
- ¼ cup of shelled and toasted walnuts
- 2 tbsp of rehydrated cranberries
- ½ of a large red onion
- 2 tablespoons olive oil
- ½ tsp thyme
- 4 - 6 garlic cloves
Dressing:
- ¼ cup extra virgin olive oil
- 2 ½ tbsp balsamic vinegar
- ½ tsp thyme
- 1 tbsp honey
- 2 tbsp freshly squeezed orange juice
- Finely grated zest of one orange
- 1 tbsp wholegrain mustard
- ½ tsp salt
Instructions
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Chop the sweet potato into chunks and roast at 180 degrees celsius for 15 minutes or until crispy on the outside and soft on the inside.
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Poach the chicken by placing it in cold water. Bring to a boil then simmer uncovered till cooked through.
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Make the dressing by mixing all the ingredients together.
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Shred the poached chicken into bite-sized chunks
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Julienne the orange zest for garnish and the red onion.
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Make orange segments by using a sharp knife to remove the white pith and membrane.
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Assemble all the salad components and serve without tossing first.