This creamy orange dressing is certain to become a family favourite. Any extra dressing can be covered and refrigerated for a few days.
Prep. Time 15 mins
Cooking Time 10 mins
Yields 8 servings
6 boneless skinless chicken breasts
Salt
Pepper
Dressing:
1 cup (224 g) 35 % Real whipping cream
2 tbsp (30 ml) chopped fresh dill
Finely grated peel of 1 orange
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) honey mustard
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
Salad:
1 large head Boston lettuce, torn into bite-size pieces
1 small head raddichio, torn into bite-size pieces
4 seedless oranges, peeled and cut into wedges
1/2 cup (80 g) diced red onion
2 tbsp (30 ml) pine nuts, preferably toasted
Instructions Season chicken with salt and pepper. Place on lightly greased grill over medium heat; barbecue 5 min per side until chicken is cooked through. Remove to a plate to cool; slice into bite-size strips.
Whisk together dressing ingredients until well blended.
In bowl, toss lettuce, chicken, oranges and onion together. Drizzle with just enough dressing to coat salad. Serve salad sprinkled with pine nuts.
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