This salad makes an easy, delicious, and healthy lunch or dinner! This dressing is a staple of my mother’s and I finally asked her for the recipe. Making your own salad dressing can be intimidating for some, but it’s as easy as throwing the ingredients in a jar, shaking, and serving. The citrus in the dressing plays up the orange slices for a crisp, perky salad.
Further Food Nutritionist Commentary:
By Samantha Bernstein Gordon, RD
Citrus Chicken Salad with Spinach and Orange Slices
For the Salad:
¾ cup cooked chicken (diced)
½ cup avocado (diced)
1 tablespoon roasted pistachios
2 cups spinach
½ cup orange wedges
For the Citrus Vinaigrette:
2 tablespoons orange vinegar or white wine vinegar
1 tablespoon citrus juice (orange, lemon, or lime is best)
1 teaspoon dijon mustard
1 clove garlic (crushed)
½ cup walnut oil
1 teaspoon sea salt
¼ teaspoon pepper
- Combine salad ingredients in a bowl.
- Add dressing ingredients into salad dressing shaker or jar with lid and shake well.
- Toss salad with 1-2 tablespoons of the dressing.
For the salad, without dressing:
Per Serving: Calories: 428; Total Fat: 23g; Saturated Fat: 4g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 3g; Cholesterol: 89mg; Sodium: 131mg; Potassium: 1216mg; Carbohydrate: 23g; Fiber: 13g; Sugar: 8g; Protein: 38g
Nutrition Bonus: Vit A: 116%; Vit C: 110%; Iron: 21%; Calcium: 14%
For the dressing recipe:
Calories: 971; Total Fat: 112g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 2369mg; Potassium: 42mg; Carbohydrate: 4g; Fiber: 0g; Sugar: 2g; Protein: 1g
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