Prep 25 mins
Cook 30 mins
This is a recipe from 'By Word of Mouth', a restaurant in S. Florida. Servings was not listed with recipe. Please add correction if you wish. Thanks.
- 3⁄4 cup blanched sliced almonds
- 2 large seedless oranges
- 4 cups chicken stock
- 1 1⁄2 lbs boneless chicken breast halves, with the skin
- 3 stalks celery, peeled and cut into 1 ½ by 1 ½ inch matchsticks
- 3 medium scallions, thinly sliced
- 1 teaspoon minced fresh rosemary
- 1 cup mayonnaise
- 3 1⁄2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup finely chopped cilantro
- mixed baby greens
- Preheat oven to 350 degrees.
- Toast almonds on a baking sheet until lightly browned; approximately 8 mins.
- Peel the oranges, removing all the bitter white pith.
- Cut between the membranes to release the sections.
- Cut the sections crosswise in half and transfer to small bowl.
- Bring the chicken stock to a boil in a medium saucepan.
- Add the chicken breasts and simmer over moderate heat until cooked through, about 15 minutes.
- Drain and let cool.
- Discard the chicken skin and cut the meat into 1/3 inch diagonal strips.
- Transfer to a bowl and stir in the celery, scallions and rosemary.
- In a small bowl, whisk the mayonnaise with the lemon juice, honey, mustard, salt and pepper.
- Stir in cilantro.
- Stir the dressing into the chicken salad, then add the nuts and orange segments and toss gently.
- Serve the salad with baby lettuce.
This was a tasty light salad with a little sweet from the oranges and a crunch from the almonds. I put chicken salad on lettuce and topped with orange segments and sprinkled with almonds, rather than mixing them with the chicken. It is pretty enough for a bridal or ladies luncheon. Next time I may add a few red grape halves for color and an extra little sweet.
This was SOO excellent. I followed it almost exactly, except substituted finely minced purple onion for scallion for color and used bone in chicken for the flavor and simmered in water with bouillon cubes instead of broth. It is so hot here in Florida, I absolutely loved this. Oh, and did used low fat mayo and used lime juice instead of lemon. And I also added the almonds separately. But the one special thing I added that made a HUGE difference for me, after the salad was assembled, I sprinked crumbled blue cheese on the top.