Orange-Walnut Salad with Chicken

Preparation

1. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with chicken, orange segments, goat cheese and walnuts.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.

• Tips: If you don’t have cooked chicken, you can quickly poach a boneless, skinless chicken breast for this recipe. Place the chicken breast in small skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
• To segment citrus, slice both ends off the fruit. Use a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.
• To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 466 calories; 29 g fat (6 g sat, 6 g mono); 71 mg cholesterol; 24 g carbohydrates; 31 g protein; 8 g fiber; 294 mg sodium; 1060 mg potassium.

Nutrition Bonus: Vitamin C (173% daily value), Vitamin A (101% dv), Folate (63% dv), Potassium (30% dv), Magnesium (26% dv), Calcium & Iron (21% dv)

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 fruit, 3 1/2 lean meat, 4 fat