Ingredients
Vinaigrette
6 tablespoon of orange marmalade
2 lemons (average size)
1 cup orange infused extra virgin olive oil or extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salad
1- 5 ounce container of tender organic baby spinach
1 - 5 ounce container of organic arugula
1 large bulb of fennel, very thinly sliced
1-2 Minneola or navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
2 roasted boneless chicken breasts diced
Preparation
Vinaigrette Combine the orange marmalade with the juice of 2 lemons. Slowly whisk in orange infused extra-virgin olive oil and season with salt and pepper to taste.
Salad Mix greens with oranges, fennel, cucumber and red onion. Toss salad with vinaigrette to taste. Top with diced warm chicken breast.
