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Lauderdale Orange Chicken Salad




Source of Recipe


Fort Lauderdale Tourism Board


List of Ingredients




3/4 cup sliced blanced almonds
2 large seedless oranges
4 cups chicken stock
1½ lbs. boneless chicken breast halves, with the skin
3 large celery ribs, peeled and cut into 1½ by 1½ inch matchsticks
3 medium scallions, thinly sliced
1 teaspoon minced fresh rosemary
1 cup mayonnaise, 3½ tablespoons fresh lemon juice
2 tablespoons honey
2 tablespoons dijon mustard
1¼ teaspoons salt
½ teaspoon freshly ground pepper
¼ cup finely chopped cilantro
Mixed baby lettuce

Recipe



Preheat oven to 350 degrees.
Toast the almonds on a baking sheet for about 8 minutes until lightly browned.
Using small sharp knife, peel the oranges, removing all the bitter white pith.
Cut between the membranes to release the sections.
Cut the sections crosswise in half and transfer to small bowl.
Bring the chicken stock to a boil in a medium saucepan.
Add the chicken breasts and simmer over moderate heat until cooked through, about 15 minutes.
Drain and let cool.
Discard the chicken skin and cut the meat into 1/3 inch diagonal strips.
Transfer to a bowl and stir in the celery, scallions and rosemary.
In a small bowl, whisk the mayonnaise with the lemon juice, honey, mustard, salt and pepper.
Stir in cilantro.
Stir the dressing into the chicken salad, then add the nuts and orange segments and toss gently.
Serve the salad with baby lettuce.