Toss up some early spring greens with a hit of sweet grapes, clementines, almonds and avocados. You can top it with Grilled Curried Orange Chicken or use the same marinade for Grilled Tofu.
Roasted Orange Chicken with Curried Fruit and Fresh Spring Greens
Mixed Spring Salad w/Curry Vinaigrette, Fruit & Grilled Chicken
Prep
Cook
Total
Yield 6
Ingredients
- Big bunch of mixed lettuce greens, washed and spun dry
- handful of raisins
- 2 handfuls of grapes
- 1 handful of almonds, whole or sliced
- 2 clementines or tangerines, peeled and sectioned or regular oranges
- 1-2 avocados peeled and chopped
- 1 small red onion, sliced or 6 green onions, sliced
- 8-10 strawberries if you like
Dressing
- 1/4 cup expeller pressed canola oil
- 1/2 cup white wine or champagne vinegar
- 2 Tablespoons brown sugar, maple syrup or honey
- 2 teaspoons tamari or soy sauce
- 1 Tablespoon mild curry powder
Grilled Orange Mustard Chicken
- 1/4 cup orange marmalade
- 1/4 cup honey
- 4 Tablespoons dijon or grainy brown mustard
- 1 Tablespoon curry powder
Instructions
- Preheat the Broiler and line a cookie sheet with foil
- Combine Orange Mustard Chicken marinade ingredients together and coat chicken
- Transfer chicken to covered cookie sheet and broil 12-15 minutes, turning once (or grill on the BBQ), let rest 5-10 minutes before slicing
- Toss all the salad ingredients into a large bowl
- Mix dressing ingredients in a glass jar and shake to combine well
- Toss the dressing with the salad and serve topped with chicken if you wish. It is very good without chicken too.
Leave a Reply