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Receta Chicken, Avocado, Orange, Nectarine Salad With Citrus Yogurt
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Ingredientes
- 1 x Roasted 3-lb. chicken
- 1 x Avocado
- 4 med Nectarines
- 2 x Navel oranges Arugula leaves for lining plates
- 2 Tbsp. Finely-minced Italian parsley for garnish
- 1/2 c. Plain low-fat or possibly whole lowfat milk yogurt
- 1/4 c. Fresh orange juice
- 3 Tbsp. Safflower oil
- 1 Tbsp. Fresh lemon juice
- 2 Tbsp. Poppy seeds
- 2 tsp Granulated sugar
- 2 tsp Grated lemon zest
- 1/2 tsp Salt
Direcciones
- 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 throw away. Pull the meat from the bones and cut into 1-inch pcs. There should be approximately 4 c.. Place in a large bowl. Peel the avocado, cut it into 1/2-inch slices, and add in to the chicken. Cut the unpeeled nectarines into 1-inch chunks and add in 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.
- Comments: 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 which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 154 | 64% |
| Total Fat 17.47g | 22% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 504mg | 14% |
| Total Carbs 22.09g | 6% |
| Dietary Fiber 5.5g | 18% |
| Sugars 14.1g | 9% |
| Protein 3.03g | 5% |
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