Fruity Chicken Chopped Salad

Serves 2

The pomegranate arils, or seeds, add juicy little bursts of flavor and crunchy texture to this salad. Look for small containers of the arils in the refrigerated case in the produce section of your grocery store.

Prep: 10 minutes

Total: 10 minutes

• FOR THE DRESSING
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• ¼ cup extra-virgin olive oil
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

• FOR THE SALAD
• 1 medium orange, peeled and white pith removed (see Tip below)
• 6 cups chopped romaine lettuce
• 1½ cups coarsely chopped cooked chicken
• ¼ cup pomegranate seeds
• ¼ cup coarsely chopped roasted cashews
• 2 green onions, sliced

MAKE THE DRESSING: In a small bowl, whisk together the orange juice, vinegar, olive oil, salt, and pepper.

MA KE THE SALAD: Divide the orange into segments. Arrange the lettuce in serving bowls. Top with the orange segments, chicken, pomegranate seeds, cashews, and green onions. Drizzle with the dressing and serve.

TIP If you have a few extra minutes, you can supreme the orange (remove the membrane from the orange so it can easily be served in slices): With a sharp knife, trim the fruit’s ends. Set one end on a cutting board and slice off the peel and pith in sections. Set the fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Repeat with the remaining segments.