2 medium oranges 6 cups torn romaine lettuce 1 medium red sweet pepper, cut into bite-size strips 1/2 small red onion, halved and thinly sliced 1/3 cup slivered or sliced almonds, toasted 1 pound skinless, boneless chicken breast cut in strips 1 tablespoon olive oil ***Dressing*** 1/3 cup orange juice 1 tablespoon red wine vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard coarsely ground black pepper
Peel oranges. Cut into 1/4-inch slices; quarter each orange slice. In a large salad bowl toss together orange slices, romaine, sweet pepper, onion, and almonds. Set aside.
Season chicken with salt and black pepper. In a large skillet heat oil. Cook and stir chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove skillet from heat. Toss chicken with mixture in salad bowl. Divide salad among individual dinner plates.
Stir orange juice and vinegar into the hot skillet, scaping up any brown bits in the skillet. Whisk in 1 tablespoon olive oil and the Dijon-style mustard. Serve salad with warm dressing. Season to taste with coarsely ground black pepper.
324 calories, 15 grams fat, 18 grams carbohydrates, 31 grams proteinper serving. This recipe is low in sodium.