Recipe by: Fédération des producteurs de lait du Québec

Add some freshness to your dinner. This salad is the perfect recipe for eating right with great taste!

Yield: 4 servings
Prep time: 10 minutes

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Equipment

measuring cup and spoons

zester

small bowl

whisk

large bowl

cutting board and knife

soup bowls for serving 

Ingredients

30 mL (2 Tbsp.) grainy mustard

60 mL (1/4 cup) vegetable oil

30 mL (2 Tbsp.) honey

2 blood oranges or seedless oranges, juice and zest

125 mL (1/2 cup) cream

15 mL (1 Tbsp.) grated ginger root

1 L (4 cups) mesclun mix

2 blood oranges or seedless oranges, in segments

2 green onions, chopped

60 mL (1/4 cup) finely chopped fresh basil

125 mL (1/2 cup) pine nuts, toasted

4 cooked chicken breasts, each sliced into a fan

salt and freshly ground pepper, to taste

Instructions

1. In small bowl, beat mustard with oil.
2. Add honey then orange juice and zest.
3. Add cream and ginger root; stir well.
4. Salt and pepper to taste and set aside.
5. In a large bowl, toss mesclun with orange segments, green onion, basil and pine nuts.
6. Evenly divide salad among 4 soup bowls, and arrange a chicken breast on top of each.
7. Drizzle with dressing, check seasoning and serve immediately.

Note: An easy way to cook chicken breasts for use in this recipe is to poach them. Place boneless, skinless chicken breasts in a single layer in a pan. Cover with liquid – it can either be water or broth. You can also add seasonings such as a bay leaf or salt. Bring the liquid to a boil and reduce heat to a simmer. Cover the pan and cook for about 10–15 minutes or until the internal temperature reaches 165°F (74°C). Turn off the heat and let the chicken finish cooking in the hot water for another 10 – 15 minutes. During this time, you can prepare the salad.