During the winter season, citrus is abundant and this bright chicken salad is the perfect show stopper! Instead of the classic mayo coated chicken salad that sits in your stomach like a brick, this dressing is light and energizing with fresh orange juice, vinegar and olive oil. Not only is it healthful, it’s crazy versatile; add Citrus Chicken Salad to mixed greens, roll into a tortilla or fill a croissant and add a handful of arugula. Truly, you really can’t go wrong!
Foodie Note: You can use pre-made Marcona Almonds, found in specialty shops and upscale grocery stores, instead of making your own. They are quite pricey (FYI). Also, if the weather is nice and it’s too hot to fire up the oven, use a pre-cooked rotisserie chicken. These are saltier than cooking your own, so don’t add salt to the dressing until you’ve tasted the final product.
2 chicken breasts, skinless/boneless, about 1 1/3 Lbs
1/2 cup blanched almonds
1/4 cup currents
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil, divided