Tonight after going for a run around at the park and a bike ride we felt like a nice light salad for dinner. I had a yummy recipe from Giada that I wanted to try and it worked out perfect for tonights dinner.
adapted from a Giada De Laurentiis recipe
Ingredients
Vinaigrette
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
Salad
baby spinach leaves or mesclun salad
1 orange cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, finely sliced
1 chicken breast per person (approx 100 grams each)
Directions
Slice the chicken into thin strips.
Heat a non-stick pan and drizzle with olive oil.
While the pan is heating put all the vinaigrette ingredites into a jar and shake to blend.
Place the chicken in the hot pan and season well.
While the chicken is cooking combine all the salad ingredients in a salad bowl, drizzle with vinaigrette and toss to combine.
Serve out on to serving plates and top with chicken.
ENJOY!
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