A nice refreshing salad with a citrus-honey-mustard vinaigrette that is perfect for a spring or summer meal. This is also a pretty salad that would work well for a buffet.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 83.
Total Time1 hourhr20 minutesmins
Course: Main Course - Chicken - Poultry, Prepare Ahead - Serve Later, Salads - Main Course
6cupsbutterhead lettuce leavesapproximately 1 head, Bibb or baby greens are also fine. Gently torn into bite sized pieces.
1cupfrisee lettuce or baby arugulain bite-size pieces
2stalks celerypeeled, halved lengthwise, and very thinly sliced
2navel orangessectioned
1/2small red onionvery thinly sliced
CITRUS-HONEY-MUSTARD VINAIGRETTE
2tablespoonsfreshly squeezed lime juice
1/4cupfreshly squeezed orange juice
1tablespoonDijon mustard
6tablespoonscanola oil
1teaspoonhoney
1/2teaspoonAsian chili sauce or Sriracha sauce
1/2teaspoonkosher salt
Instructions
SALAD
Cook boneless chicken breast by following recipe for Boneless Chicken Breasts for Salads - Pan Fried. When cool, thinly slice chicken on diagonal.
Boil water in a 1 quart sauce pan; cook edamame for 3 minutes. Drain and rinse under cold water until cool.
Combine lettuce and frisee or arugula; arrange on single large platter or individual plates. Sprinkle with edamame, celery, and red onion. Arrange orange segments and sliced chicken on top. Sprinkle with cashews.
VINAIGRETTE
In a small bowl, combine all vinaigrette ingredients and whisk until combined.
When serving salad, pass dressing.
Notes
Ingredients can be prepared in advance and the salad can be assembled shortly before serving.