Spring Citrus Salad
- 2 boneless, skinless chicken breasts, cooked and cubed
- 4 - 6 cups Organic Spring lettuce mix
- ¼ of a red onion, sliced paper thin
- 3 or 4 radishes, sliced paper thin
- 1 orange, skinned and sectioned
- Kosher salt and cracked black pepper to taste
- 3 ounces Nakano Rice Vinegar
- 7 ounces olive oil
- 1½ ounces soy sauce
- ¼ teaspoon ground ginger
- 1 clove of garlic, minced and pressed
- Add all the ingredients for the salad to a large bowl and toss to mix. Add salt and pepper to taste.
- Add all the ingredients for the vinaigrette to a sealable bottle.
- Serve chilled, shake the dressing to blend immediately before serving.
Recipe by Pocket Change Gourmet at https://pocketchangegourmet.com/spring-citrus-salad/
3.4.3177