CALIFORNIA CITRUS CHICKEN SALAD (Blood Orange Balsamic Finishing Sauce)


2 boneless, skinless chicken breasts
5 ounces baby salad greens
1 cup cherry tomatoes, cut in half
1 ripe avocado, peeled and cubed
3 tablespoons diced red onion
1 blood orange, use a naval orange if blood orange is not available
1/2 cup shaved parmesan cheese
4 tablespoons E&V Blood Orange Balsamic Finishing Sauce
5 tablespoons olive oil
Salt & pepper 

Preparation & Cooking Instructions:
Grill or bake chicken and cube. Whisk E&V Blood Orange Balsamic Finishing Sauce and olive oil together until emulsified. Add all ingredients to a large bowl, toss gently and serve. Serves 4

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