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.