Sugar Snap Pea & Orange Chicken Salad
Ingredients
- Rouge-Orange Vinaigrette
- 1 cup extra virgin olive oil
- 2 tsp orange zest
- 1/2 cup orange juice
- 1/4 cup GREY POUPON Rouge Dijon Mustard
- 1/4 cup HEINZ Apple Cider Vinegar
- 1/4 cup sugar
- 2 Tbsp shallots, minced,
- 1/2 tsp thyme leaves, fresh
- 1/8 tsp salt
- 1/8 tsp black pepper, ground
- Salad
- 1 gal. sugar snap peas, sliced in half diagonally
- 2 qt. baby salad greens
- 2 qt. grilled chicken breasts, sliced,
- 1 qt. orange supremes
- 1 qt. parsley, roughly chopped, fresh,
- 2 cups red onions, chopped,
- 2 cups walnuts, chopped,
Directions
Rouge-Orange Vinaigrette: Whisk ingredients until well blended.Refrigerate until ready to use.
For each salad: Combine 1 cup sugar snap peas, 1/2 cup greens, 3 oz.
chicken, 1/3 cup oranges, 1/4 cup parsley and 2 Tbsp.
each onions and nuts.
Toss with 1 oz.
Rouge-Orange Vinaigrette.
Arrange on serving plate.