GUEST RECIPE FEATURE



Submitted by:
TERRY BLAICH
DEATSVILLE, ALABAMA USA



Tangy ORANGE & WALNUT SALAD with CHICKEN

1/3 cup walnut oil
1/3 cup orange juice
1 T. red-wine vinegar
1 clove garlic, minced
1 tsp. freshly grated orange zest
1 tsp. soy sauce
¼ tsp. salt
¼ tsp. freshly ground black pepper
3 cups mixed lettuce greens, of choice
¼ cup sliced green onions with green tops
1/2 cup sliced cooked chicken breast (see cooking directions below or use left overs)
1 navel orange, segmented & cut in chunks
2 T. crumbled goat cheese
2 T. toasted walnuts

 

 

 

 

Whisk the first eight ingredients in a bowl until very well blended to make the salad dressing.  Place the lettuce greens & green onions in large bowl & toss with 2 T. of the dressing.  Place the shredded chicken & orange segments on top of the lettuce greens; then sprinkle with the goat cheese & walnuts.  Present the salad at the table with the extra dressing on the side.  Just before serving the salad, add additional dressing & toss all of the ingredients.  

If you do not have walnut oil, substitute extra virgin olive oil.  Any remaining salad dressing will keep several days in the refrigerator in a tightly capped jar.

For the chicken in the salad that I made from Terry’s recipe, I cooked one large chicken breast by browning it in a skillet with 1 tsp. of extra virgin olive.  Then, I lowered the heat to low, covered it,  & allowed the chicken to simmer until very tender & done. Salted & peppered immediately; then sliced into strips.


This salad is as tasty as it is pretty.  I love the juicy chunks of succulent navel orange along with the crunch of the toasted walnuts & the tang of the goat cheese all blended with the chicken & lettuces.  Terry, you have done it again!  We all thank you.

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.