Ingredients:
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 1/2 by 1 1/2 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
Directions:
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.
Servings: 3
Time preparation: 25 min.
Time total: 55 min.