Tossed Chicken Salad with Greens, Fruit, Almonds and Blue cheese
Rated 3.4 stars by 46 users
Ingredients
- 2 Chicken breasts
- ½ head Romaine lettuce
- ½ head red or green leaf lettuce
- 1 cup celery, chopped
- 1 avocado, chopped
- 1 Apple, chopped
- 1 11 oz. can mandarin oranges
- ½ cup blue cheese crumbles
- Fleur de sel and fresh ground black pepper to taste.
- ½ cup Olive Oil
- 2 teaspoons dried parsley
- 2 Tablespoons sugar
- 4 Tablespoons Champagne vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
Salad
Dressing
Directions
Prepare the chicken the morning of the night before or just before. You may bake it or grill it. roasting: Sprinkle the chicken breasts with olive oil and French gray coarse salt, and fresh ground black pepper. Bake at 350 35 minutes. Let cool and serve warm with the salad or cold.
Prepare the almonds. Set aside.
Prepare the dressing above by mixing everything together in a blender. Set aside.
Wash the lettuce, using a salad spinner get the water off and place in a baggie in the fridge to crisp.
When it’s time to assemble the salad cut up the lettuce and place in a large shallow bowl. Chop the celery, avocado and apple. Place on top of the lettuce. Drain the mandarin oranges. Add.
Sprinkle on the blue cheese and almonds.
- Pour on the dressing as desired amount.
Almond Directions
½ cup raw almonds, sliced and sugared (3 Tablespoons sugar, cook over low heat on top of stove with the almonds stirring constantly until sugar is dissolved.) Put onto foil and let cool. Break apart. Set aside.