By Word Of Mouth's Lauderdale Orange Chicken Salad

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3/4 cup blanched sliced almonds
• 2 large seedless oranges
• 4 cups chicken stock
• 1 1/2 lbs boneless chicken breast halves, with the skin
• 3 stalks celery, peeled and cut into 1 â½ by 1 â½ inch matchsticks
• 3 medium scallions, thinly sliced
• 1 teaspoon minced fresh rosemary
• 1 cup mayonnaise
• 3 1/2 tablespoons fresh lemon juice
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup finely chopped cilantro
• mixed baby greens

Recipe

• 1 preheat oven to 350 degrees.
• 2 toast almonds on a baking sheet until lightly browned; approximately 8 mins.
• 3 peel the oranges, removing all the bitter pith.
• 4 cut between the membranes to release the sections.
• 5 cut the sections crosswise in half and transfer to small bowl.
• 6 bring the chicken stock to a boil in a medium saucepan.
• 7 add the chicken breasts and simmer over moderate heat until cooked through, about 15 minutes.
• 8 drain and let cool.
• 9 discard the chicken skin and cut the meat into 1/3 inch diagonal strips.
• 10 transfer to a bowl and stir in the celery, scallions and rosemary.
• 11 in a small bowl, whisk the mayonnaise with the lemon juice, honey, mustard, salt and pepper.
• 12 stir in cilantro.
• 13 stir the dressing into the chicken salad, then add the nuts and orange segments and toss gently.
• 14 serve the salad with baby lettuce.