Orange Chicken Salad

Name: Orange Chicken Salad
Yield: 3 servings
Cuisine: American
Ingredients: 1/3 cup Seedless Raspberry Jam; 1/2 cup Red Wine Vinegar; 1/4 cup Olive or Vegetable Oil; 1/4 tsp Salt; 1 tbsp Pepper; 1/4 tsp Salt; 1 dash Paprika; 1 dash Garlic Salt; 1/2 cup Italian bread crumbs; 3 Chicken Breasts; 3 tbsp Vegetable Oil; 6 cup Shredded lettuce or 2 leafs of green lettuce per serving; 1 cup Shredded Carrots; 1 medium Chopped Onion; 1 large Chopped Tomatoe; 3/4 cup Shredded Cheese; 3 Seedless Oranges, peeled and sliced

paulsgrl @cook_3721578

Very easy to make. Very light, but very filling! Great meal for year round, but especially the summer and springtime! :chef

paulsgrl @cook_3721578

Very easy to make. Very light, but very filling! Great meal for year round, but especially the summer and springtime! :chef

Saved

Ingredients

3 servings

Raspberry Vinaigerette
1/3 cupSeedless Raspberry Jam
1/2 cupRed Wine Vinegar
1/4 cupOlive or Vegetable Oil
1/4 tspSalt
Chicken
1 tbspPepper
1/4 tspSalt
1 dashPaprika
1 dashGarlic Salt
1/2 cupItalian bread crumbs
3Chicken Breasts
3 tbspVegetable Oil
Salad
6 cupShredded lettuce or 2 leafs of green lettuce per serving
1 cupShredded Carrots
1 mediumChopped Onion
1 largeChopped Tomatoe
3/4 cupShredded Cheese
3Seedless Oranges, peeled and sliced

Saved

Steps

1

For Vinaigrette: Beat all ingredients with wire whisk until well blended. Store covered in refrigerator.
2

Heat large skillet on medium heat with 3T of oil.
3

Meanwhile, in lg. bowl, mix pepper-bread crumbs. Set aside.
4

Rinse chicken with cold water.
5

Shake off excess water. Dip in bread crumb mixture.
6

Put chicken in heated pan.
7

Cook chicken approx. 30 mins. on each side, turning occasionally. Approx. every 15 min.
8

While chicken is cooking, shred lettuce, or put two leafs on each plate.
9

Shred carrots, divide in 1/3, add to top of lettuce.
10

chop onion, divide into 1/3, add to salad.
11

chop tomatoe. Divide into 1/3. Add to salad.
12

Shred cheese. Divide into 1/3. Add to salad.
13

Peel and slice oranges. Set aside in bowl.
14

Once chicken is done, remove from pan. Put chicken on plate and cut into bite-sized pieces. Add to the salad.
15

Top salad with orange slices.
16

Remove vinaigerette from refrigerator, with ladle, scoop out of bowl, drizzle over salad.
17

Serve and enjoy!