Mandarin Orange Salad with Honey-Lemon Dressing

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Instructions

  1. Cook the Chicken: Pat the chicken breast dry and season generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken. Sear for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or cubing into bite-sized pieces.

  2. Assemble the Salad: In a large serving bowl, add the leafy greens. Top with the drained mandarin oranges, halved cherry tomatoes, pomegranate seeds, and sliced red onion.

  3. Make the Dressing: In a small bowl or jar, combine all the dressing ingredients: olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk vigorously (or shake the jar) until the mixture is smooth and creamy.

  4. Combine and Serve: Arrange the warm or chilled sliced chicken over the salad. Drizzle with the desired amount of dressing and toss gently to combine everything evenly.

Chef’s Tip: For the best flavor, allow the dressed salad to chill in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld together beautifully.

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