Chicken and Orange Salad

Ingrédients

• 1 tbsp white wine vinegar
• 1/4 cup roasted sliced almonds
• 1/4 cuillère à café black pepper
• 1/4 cuillère à café table salt
• 1 medium orange
• 5 oz cooked skinless, boneless chicken thigh, cut in bite-size pieces
• 3 fl oz frozen orange juice concentrate, thawed
• 1 tige, large celery, chopped
• 2 tasses, râpées romaine lettuce, coarsely chopped or torn
• 2 tbsps small shallots, minced
• 1 cuillère à soupe honey
• 1 tbsp canola oil
• 1 fl oz water

Directives

1. In a large bowl, combine orange, chicken, lettuce, shallot, celery and almonds.
2. To make dressing, combine remaining ingredients in a cup; stir well to blend in honey.
3. If desired, add 1/8 tsp crushed red pepper flakes.
4. Pour dressing over salad just before serving; toss gently but well.
5. Note: Yields about 2 cups per serving. Vary the fruit by subbing two tangerines or seedless clementines for the orange.