Chicken, Avocado, Orange, Nectarine Salad W Citrus Yogurt Recipe - Cooking Index
Chicken, Avocado, Orange, Nectarine Salad W Citrus Yogurt Recipe - Cooking Index
At some point during the summer, I always crave a chicken salad. Although chicken salad has been served inside nearly every imaginable fruit, I feel that incorporating the nectarines and oranges into the salad gives the chicken extra moisture and zest. This dressing is very low in fat for more summer lightness.
Type: Chicken, Poultry| 1 | Roasted 3-pound chicken | |
| 1 | Avocado | |
| 4 | Nectarines (medium) | |
| 2 | Navel oranges | |
| Arugula leaves - for lining plates | ||
| 2 tablespoons | 30ml | Finely-chopped Italian parsley - for garnish |
| Citrus Yogurt Dressing | ||
| 1/2 cup | 118ml | Plain low-fat or whole milk yogurt |
| 1/4 cup | 59ml | Fresh orange juice |
| 3 tablespoons | 45ml | Safflower oil |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Poppy seeds |
| 2 teaspoons | 10ml | Granulated sugar |
| 2 teaspoons | 10ml | Grated lemon zest |
| 1/2 teaspoon | 2.5ml | Salt |
For the dressing, in a small bowl, whisk together the yogurt, orange juice, oil, lemon juice, poppy seeds, sugar, zest, and salt. Allow to stand at room temperature for 1 hour.
Remove the skin from the chicken and discard. Pull the meat from the bones and cut into 1-inch pieces. There should be approximately 4 cups. Place in a large bowl. Peel the avocado, cut it into 1/2-inch slices, and add to the chicken. Cut the unpeeled nectarines into 1-inch chunks and add to the salad. Peel the oranges, divide into sections, and toss with the other ingredients. Pour the dressing on top and mix well.
Line 4 plates with arugula leaves and divide the salad among them. Garnish with the parsley and serve.
This recipe yields 4 servings.
Source:
SUMMER FRUIT: A COUNTRY GARDEN COOKBOOK by Endon Waycott
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