Caribbean Salad with Sweet Orange Vinaigrette

With summer in full swing, I am always looking for healthy meals without tuning on the oven!   When I came across this recipe last week I knew I would have to give it a try.  One thing I would change was the amount of time I marinated he chicken.  I only marinated it for about 4 hours and it needed to more time for more flavor, I suggest overnight.  The dressing is light and refreshing and a snap to make.  Feel free to add any other veggies your family might like.  Quick, easy and healthy, plus little to clean up, what more could you ask for!





Caribbean Salad with Sweet Orange Vinaigrette
from www.ourbestbites.com


1 large bunch Romaine Lettuce
1 pound boneless, skinless chicken breast, grilled.
8 ounce can mandarin oranges, drained
1 red bell pepper, diced or sliced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
Black or regular sesame seeds
optional: diced fresh pineapple


Vinaigrette
1/4 cup fresh squeezed orange juice (about 1/2 of a large navel orange)
3 tablespoons white wine vinegar
1 1/2 teaspoon dry mustard
2 tablespoons sugar
1/4 teaspoon sesame oil
1/4 teaspoon kosher salt
3/4 cup canola oil


Instructions
To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in the jar of a blender. Blend until sugar is dissolved. With blender running on low either remove stopper in blender lid, or crack the corner and slowly drizzle in oil, mixing until just combined. Store dressing in fridge until ready to use, can prepare a day or two ahead of time.


To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro, and dried cherries or cranberries. Drizzle with dressing and sprinkle with sesame seeds. Serves 4 main dish, or 6-8 sides.