Ingredients
- 2 medium oranges
- 2 tablespoon canola oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon jicama
- 1 teaspoon avocado, peeled, pitted and sliced
- 5 ounce mixed baby greens
- 4 ounce -6 pieces of chicken from slow cooker southwestern chicken recipe, removed from the bone and sliced
Preparation
Baking Directions:
Cut the tops and bottoms off of the oranges.
Stand each orange on its end and, cutting downward following the curve of the fruit with the knife, remove all the rind and white pith.
Over a bowl to catch the juice, use a paring knife to remove each orange segment from the fruit, letting the fruit drop into the bowl.
Squeeze any juice from the remaining membrane into the bowl and discard the membrane.
In a small bowl, whisk together 2 tablespoons of the juice from the oranges, the oil, lime juice, honey, salt and the pepper.
Place the greens in a large bowl and toss with the dressing.
To serve, distribute the greens among 4 plates.
Place a few slices of chicken of top of each then scatter the orange segments, jiacamas and avocado around each.
