Lynn's Orange Chicken Salad
4 x oranges - (abt 1/2 lb ea)
3 x firm-ripe avocados - (abt 1/2 lb ea)
1/2 cup orange juice
6 tbl lime juice
1 tbl chopped fresh dill
(or dried dill weed)
1/2 tsp sugar
Salt to taste
2 cup diced or sliced boned skinned smoked or
cooked chicken breast or turkey breast - (10 to 12 oz)
1/2 cup very thinly-sliced red onion
Method :
With a small, sharp knife, cut peel and white membrane from oranges. Thinly
slice oranges crosswise.
Peel and pit 2 avocados. On a flat plate, use a fork to coarsely chunk peeled
avocados, adding 3 tablespoons orange juice, 2 tablespoons lime juice, dill,
sugar, and salt to taste.
Mound chunked avocado equally on plates. Top equally with chicken.
Peel and pit remaining avocado and thinly slice lengthwise. Separate onion
slices into rings. Mix remaining orange juice and lime juice.
Arrange orange slices, avocado slices, and onion rings equally on plates, then
moisten with orange-lime juice mixture. Add salt to taste.
This recipe yields 4 servings.