Orange And Date Chicken Salad J Recipe
Servings: 8
Ingredients
- Â Â A refreshing alternative for lunch on a warm yom tov day.
- Â Â Serves 8.
- 4 c. orange juice
- 4 lb skinless, boneless chicken breasts, cubed
- 1/2 c. minced dates
- 1/2 c. slivered almonds, toasted
- 2 c. canned mandarin orange segments, reserving 2/3 c. syrup
- 1 c. frzn petite peas, thawed
- 4 c. Boston lettuce
- Â Â Dressing
- 2/3 c. juice from mandarin oranges
- 6 Tbsp. extra virgin olive oil
- 6 Tbsp. canola oil
- 6 Tbsp. white wine vinegar
- 3 tsp cinnamon
- Â Â salt and pepper to taste
Directions
- In a large saucepan, bring the orange juice to a boil. Add in the chicken cubes.
- Cover, reduce heat and simmer for 20 min. Remove from heat and cold. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mix. Toss. Arrange lettuce leaves on a large platter. Top with chicken mix and serve. If not serving immediately, keep refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 8 servings | |
| Calories 529 | |
| Calories from Fat 243 | 46% |
| Total Fat 27.44g | 34% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.09g | |
| Cholesterol 87mg | 29% |
| Sodium 167mg | 7% |
| Potassium 897mg | 26% |
| Total Carbs 34.31g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 28.33g | 19% |
| Protein 36.85g | 59% |
