Chicken and Orange Salad Recipe #369635
From Betty Crocker's Southwest Cooking; posted for Zaar World Tour 5. Cook time is refrigeration.
1¼ hours | 15 min prep
SERVES 6
- 2 tablespoons green onions, finely chopped (with tops)
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 2 cups chicken, cooked & cut into bite-sized pieces
- 1 cup green peas, cooked
- 1 cup mayonnaise
- 1/4 cup carrot, finely chopped
- 1/4 cup celery, finely chopped
- 1/2 cup fresh cilantro, finely snipped
- 3 tablespoons orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 6 lettuce leaves
- 3 oranges, pared and sectioned (or unpared & cut into wedges)
- 2 avocados, peeled and cut into wedges
- Sprinkle green onions with lime juice and 1/4 teaspoon salt. Cover & refrigerate.
- Mix remaining ingredients except lettuce, oranges & avocados; cover & refrigerate at least 1 hour.
- Spoon chicken mixture onto lettuce. Garnish with oranges & avocados; sprinkle with green onions.
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5 stars