Roasted Chicken and Florida Orange Harvest Salad - Florida Citrus

Ingredients

• 1 cup Florida Orange Juice
• 1 cup Florida Orange segments
• 2 cups celery root, cut into julienne
• ¼ cup sour cream
• ½ cup parsley, minced, divided
• 1 cup red walnuts, toasted, coarsely chopped*
• ¼ cup shallot, minced
• 1/3 cup extra virgin olive oil
• Salt to taste
• Pepper to taste
• 6 (4-ounce) boneless skinless chicken breast
• Parsley sprigs, if desired
• Prepare Florida Harvest Salad: Combine Florida Orange Juice, Florida Orange Segments, celery root, sour cream and ¼ cup chopped parsley in medium bowl; toss to combine. Refrigerate.
• Prepare Red Walnut Mixture: Combine walnuts, shallot, ¼ cup parsley and olive oil in small bowl; toss to combine. Season with salt and pepper to taste.
• Preheat oven to 350° F. Place chicken breasts on sheet pan lined with parchment paper. Cook in oven for 35 minutes or until internal temperature reaches 165° F. Remove from oven and cool.
• Salad , Side Dish
• Entree
• Entree , Sauce
• Holiday , Entree , Sauce
• Holiday , Appetizer , Entree
• Appetizer , Entree , Snack
• Entree , Salad , Sauce