Chicken and Orange Salad
Ingredients
- 1 grilled or roast chicken weighing 2 1/2 lbs
- 2 medium oranges
- 2 slices fresh pineapple
- 4 oz cooked long grain rice
- 2 tbsp pineapple juice
- 1 tbsp fresh orange juice
- 1/2 tsp salt
- 2 egg yolks
- 1 tsp mild mustard
- 1 pinch paprika
- 4 tbsp oil
- 5 mint leaves
Instructions
- Remove skin from chicken and take meat off bone, cutting it into even pieces.
- Peel oranges carefully, removing all white pith, then separate into segments. Quarter segments and remove any pips.
- Cut skin off pineapple and cut into wedges.
- Combine chicken pieces with rice and prepared orange and pineapple.
- Mix pineapple juice, orange juice and salt. Whisk egg yolks with mustard and paprika, adding oil drop by drop and whisking continuously until a thick mayonnaise forms.
- Stir fruit juice into this mayonnaise, then fold into salad.
- Rinse mint leaves in lukewarm water, pat dry, then shred and sprinkle over salad.
Calories: 650 kcal
Carbohydrates: 23 g
Protein: 63 g
Fat: 33g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 278 mg
Sodium: 490 mg
Potassium: 761 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 471 IU
Vitamin C: 59 mg
Calcium: 80 mg
Iron: 4 mg