Citrus Chicken Salad with Honey Orange Dressing
Accompany this refreshing, beautiful salad with warm bread sticks. The dressing can be made up to two days ahead—just cover and refrigerate. Grate the orange before peeling.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1/3 cup bottled olive oil vinaigrette
- 1/4 cup honey
- 2 teaspoons grated orange peel
- 1 bag (10 ounces) romaine salad blend (romaine, carrots, and red cabbage)
- 1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and chopped (about 2 cups)
- 2 oranges, peeled, halved lengthwise and cut into 1/4-inch slices
- 1/2 red onion, cut into thin slices
- 1/2 cup honey-roasted peanuts
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