Chicken and Orange Salad

Ingredients

• 1 tbsp white wine vinegar
• 1/4 cup roasted sliced almonds
• 1/4 tsp black pepper
• 1/4 tsp table salt
• 5 oz cooked skinless, boneless chicken thigh, cut in bite-size pieces
• 1 medium orange
• 3 fl oz frozen orange juice concentrate, thawed
• 1 stalk large celery, chopped
• 2 cups shredded romaine lettuce, coarsely chopped or torn
• 2 tbsps small shallots, minced
• 1 fl oz water
• 1 tbsp honey
• 1 tbsp canola oil

Directions

1. In a large bowl, combine orange, chicken, lettuce, shallot, celery and almonds.
2. To make dressing, combine remaining ingredients in a cup; stir well to blend in honey.
3. If desired, add 1/8 tsp crushed red pepper flakes.
4. Pour dressing over salad just before serving; toss gently but well.
5. Note: Yields about 2 cups per serving. Vary the fruit by subbing two tangerines or seedless clementines for the orange.