Shanna's Avocado Orange Chicken Salad Citrus Yogurt
1 x Roasted 3-pound chicken
1 x Avocado
4 med Nectarines
2 x Navel oranges
Arugula leaves for lining plates
2 tbl Finely-chopped Italian parsley for garnish
CITRUS YOGURT DRESSING
1/2 cup Plain low-fat or whole milk yogurt
1/4 cup Fresh orange juice
3 tbl Safflower oil
1 tbl Fresh lemon juice
2 tbl Poppy seeds
2 tsp Granulated sugar
2 tsp Grated lemon zest
1/2 tsp Salt
Method :
For the dressing, in a small bowl, whisk together the yogurt, orange juice, oil,
lemon juice, poppy seeds, sugar, zest, and salt. Allow to stand at room
temperature for 1 hour.
Remove the skin from the chicken and discard. Pull the meat from the bones and
cut into 1-inch pieces. There should be approximately 4 cups. Place in a large
bowl. Peel the avocado, cut it into 1/2-inch slices, and add to the chicken. Cut
the unpeeled nectarines into 1-inch chunks and add to the salad. Peel the
oranges, divide into sections, and toss with the other ingredients. Pour the
dressing on top and mix well.
Line 4 plates with arugula leaves and divide the salad among them. Garnish with
the parsley and serve.
This recipe yields 4 servings.