As the temperatures warm, there is nothing better than a nice, crisp summer salad. Here is a quick. light and delicious one to try.
8-10 chicken fingers
1/3 cup mayonnaise
2 T orange juice
3/4 cup finely chopped pecans
1 1/2 cup finely ground Ritz cracker (about 35 crackers)
1/2 tsp. black pepper
1 T olive oil
Preheat oven to 375 degrees. In a Ziploc,
bag mix chopped pecans, cracker crumbs and pepper. In a bowl, mix mayo and orange juice. Toss the chicken fingers in the mayo and juice blend. Put in Ziploc and shake to coat. Put chicken on baking pan that has been brushed with olive oil. Bake for 20 minutes or until done. Turn mid-way baking. When done let rest 5 minutes. Slice each chicken finger into 4 pieces.
Salad
Lettuce
Mandarin orange segments
Pecan bits
Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
4 T orange juice
2 T honey
1/2 tsp. black pepper
Whisk all ingredients
On salad plate, make a bed of lettuce top with orange segments and chicken slices. Sprinkle with pecan bits. Top with dressing.
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