This crisp savoury salad gets tossed with dressing and topped with crunchy croutons just before serving, so nothing gets soggy. For easy assembly, grill the chicken the night before, or use rotisserie chicken.
- Portion size 2 servings
- Credits : Canadian Living Magazine
Ingredients
Method
On baking sheet, toss bread with 2 tsp of the oil. Bake in 375 F (190 C) oven, turning once, until golden and crisp, about 8 minutes.
Meanwhile, cut top and bottom off orange; slice away peel and white pith. Working over bowl, cut between fruit and membranes to release segments into bowl; set aside. Squeeze 2 tbsp juice from remaining membranes into separate small bowl; whisk in remaining oil, vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In two 4-cup (1 L) airtight containers,layer lettuce, onion, olives, reserved orange segments and chicken. (Make-ahead: Refrigerate for up to 24 hours.)
To serve, add dressing and croutons; cover and shake to coat.
Grilling Chicken
Sprinkle boneless skinless chicken breast with pinch each salt and pepper. Place on greased grill or in grill pan over medium heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes. Let stand on cutting board for 5 minutes before slicing. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 314 mg
- Sugars 11 g
- Protein 31 g
- Calories 444.0
- Total fat 25 g
- Potassium 736 mg
- Cholesterol 66 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
%RDI
- Iron 19.0
- Folate 66.0
- Calcium 9.0
- Vitamin A 64.0
- Vitamin C 112.0
