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  • Orange And Date Chicken Salad J

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    Orange And Date Chicken Salad J
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     A refreshing alternative for lunch on a warm yom tov day.
    •     Serves 8.
    • 4 c. orange juice
    • 4 lb skinless, boneless chicken breasts, cubed
    • 1/2 c. minced dates
    • 1/2 c. slivered almonds, toasted
    • 2 c. canned mandarin orange segments, reserving 2/3 c. syrup
    • 1 c. frzn petite peas, thawed
    • 4 c. Boston lettuce
    •     Dressing
    • 2/3 c. juice from mandarin oranges
    • 6 Tbsp. extra virgin olive oil
    • 6 Tbsp. canola oil
    • 6 Tbsp. white wine vinegar
    • 3 tsp cinnamon
    •     salt and pepper to taste

    Directions

    1. In a large saucepan, bring the orange juice to a boil. Add in the chicken cubes.
    2. Cover, reduce heat and simmer for 20 min. Remove from heat and cold. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mix. Toss. Arrange lettuce leaves on a large platter. Top with chicken mix and serve. If not serving immediately, keep refrigerated.

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