Chicken, Avocado, and Orange Salad
Chicken, Avocado, and Orange Salad might be just the main course you are searching for. This recipe makes 4 servings with 448 calories, 27g of protein, and 31g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up onion, salad greens, navel oranges, and a few other things to make it today. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert.
Instructions
In a small bowl, whisk together the vinegar, orange juice, oil, salt, and freshly ground pepper until well blended. Cook chicken breasts in boiling, salted water 10 minutes, or until chicken is no longer pink inside.
Remove chicken and cool 5 minutes on a cutting board; slice into long strips.
Transfer warm chicken to a bowl and toss with a few tablespoons of the dressing. Season to taste with salt and freshly ground pepper. With a sharp knife, remove orange peel and white pith from oranges; slice crosswise into thin rounds. In a large bowl, toss onion and lettuce with remaining vinaigrette. Divide between bowls and top salads with the chicken, oranges, and avocado slices.