Tangerine Chicken Salad
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Directions
Item No.
101300
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
-
Vinaigrette:
- 3/4 cup Stonewall Kitchen Tangerine Marmalade
- Zest and juice of 1 lime
- 1 Tablespoon shallots
- 1 teaspoon dijon mustard
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 1/4 cup rice wine vinegar
- 1 cup canola oil
- Juice of 2 tangerines
- Salt and fresh pepper
- 2 cups romaine lettuce, torn
- 2 Tablespoons candied pecans
- 2 Tablespoons red onion, sliced
- 1 tangerine, peeled and segmented
- 1 1/2 pounds grilled chicken breast, sliced
Chicken Salad:
Directions
- Place vinaigrette ingredients into blender or food processor and puree. Makes 2 cups.
- Place the lettuce onto a plate. Put the sliced, grilled chicken breast over the lettuce.
- Sprinkle the pecans, onions and tangerine segments over the dish. Pour the vinaigrette over the top.
