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A delicious light salad.
For the salad:
Combine all the ingredients (except feta) for the salad in a large bowl and toss together. Set aside.
For the orange vinaigrette:
Combine all the vinaigrette ingredients in a jar with a lid, put the lid on and shake well. Set aside.
For the chicken:
Season chicken breasts on both sides with pepper. Heat olive oil in a skillet over medium heat until hot then add chicken. Pour 1/4 cup of the orange vinaigrette over the chicken and cook for about 8 minutes or until chicken is half way done. Flip chicken over and continue to cook. Lower heat to medium low if needed. The vinaigrette should have cooked down leaving a nice glaze over the top of the chicken. Cook another 8 minutes or until chicken is cooked through and no longer pink inside. Set aside and allow to cool for 10 minutes. Chop chicken into bite size cubes or strips.
For the assembly:
Top salad with chicken pieces and feta and toss. Serve salad on plates and then drizzle with orange vinaigrette.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!