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Orange, Chicken, and Cashew Salad
Orange, Chicken, and Cashew Salad
¼ cup freshly squeezed orange juice (about 1 orange)
¼ cup olive oil
1 Tbsp. white balsamic vinegar
1 ½ tsp. honey
1 tsp. chopped fresh thyme leaves
2 green onions, sliced
1 tsp. kosher salt
¾ tsp. freshly ground pepper
5-oz. box spring mix lettuce
2 cups cooked rotisserie chicken, cubed
1 avocado, cubed
1 ½ cups mandarin orange segments
1 cup toasted cashews
Make the dressing in a small bowl, whisking together the orange juice, olive oil, vinegar, honey, thyme, green onion, salt, and pepper. Place the lettuce and chicken in a large bowl, and toss with the dressing. Gently toss in the avocado and oranges (best done with your clean hands). Top with cashews.
In the case you are interested in making the roast chicken from scratch, you might want to get fancy and try chef Travis McShane’s Roasted Chicken with Salsa Verde and Lemon, which is the chicken everyone loves to order at Travis’ restaurant Ostia. As good as it is, it’s still simple enough to make at home.
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