Sweet Citrus Chicken Salad
Traditional chicken salad gets a mayo-free twist with a bright and fresh orange dressing.
Servings servings
Equipment
- whisk
Ingredients
- 1 pound chicken, cooked, shredded about 4 cups; rotisserie chicken works great
- ¾ cup celery diced
- ½ cup green onion sliced
- ⅓ cup dried Cranberries
- ¼ cup toasted almonds, sliced buy bagged ones in the produce section by the salad toppers
- ½ cup frozen orange juice concentrate, thawed not diluted
- ½ cup light olive oil do not use "regular" or "classic" olive oil
Instructions
- Thaw orange juice concentrate on the counter for one hour, or until liquid.
- Combine chicken, celery, green onion, and cranberries in a bowl. Set aside.
- Whisk together orange juice concentrate and olive oil until smooth. Start pouring over chicken mixture to combine.
- Note: you may not use all of the dressing. Use as much as you need to coat to your liking and toss together.
- Sprinkle with salt and pepper to taste. Chill for 2 hours or more, then gently mix in almonds before serving.
Nutrition
Calories: 184kcal, Carbohydrates: 7g, Protein: 0.3g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 12mg, Potassium: 59mg, Fiber: 1g, Sugar: 5g, Vitamin A: 140IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 0.3mg
Calories: 184kcal
Cost: $8
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