Strawberry and Roasted Chicken Salad
Sliced roasted chicken tossed with oranges, spring greens, goat cheese, and strawberries. Topped with an Orange Vinaigrette.
Ingredients
For the Vegetables:
- 1 naval orange, peeled and sliced
- ½ cup goat cheese, crumbled
- 1 cup halved strawberries
- ¼ cup chopped walnuts
- 4 cups spring greens
- 1 tbsp. orange zest
For the Orange Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. fresh orange juice
- 1 tsp. orange zest
- 1 tbsp. lemon balsamic or white balsamic vinegar
- 1 tsp. honey
- ¼ tsp. each kosher salt and black pepper
For the Roasted Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 2 cloves minced garlic
- ½ tsp. each ground cumin and oregano
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. fresh orange juice
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top it with the rest of the ingredients. Bake for 20 minutes or until the chicken is no longer pink in the middle. Slice the chicken and set aside.
- While the chicken is baking, mix together all the Vegetable ingredients.
- Also, make the Orange Vinaigrette: Simply shake all the ingredients together in a small jar.
- Toss the chicken with the vegetables. Add as much dressing as you like.
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