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- Orange Chicken Cashew Salad
-
- 1 1/4 lbs cooked, boneless, skinless chicken breasts
- 3 ribs celery, sliced
- 1/2 head romaine lettuce, torn
- 1 large red bell pepper, seeded and chopped
- 4 green onions, sliced
- 1/2 cup salted cashew halves
- oranges slices
- fresh cilantro
- Orange Chicken Dressing:
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 1/4 cup vegetable oil
- 1/4 cup fresh orange juice
- 1 1/2 tsp red wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 tsp salt
- 2 tsp sugar
- 1 tsp Tabasco sauce
- freshly ground pepper
- Directions
- Process cilantro, Parsley, oil, orange juice, vinegar, mustard, salt, sugar, and Tabasco in a food processor. Season with pepper. Set aside. Cut chicken into 1/4-inch pieces. Place in a large bowl. Add celery, romaine, bell pepper, green onions, and cashews. Toss with dressing. Serve on a platter, garnish with orange slices and cilantro.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
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Ingredients for the scones listed above.
FOR THE GLAZE:
1 lb. Powdered Sugar
1/2 c. Milk
1/2 tsp. Cinnamon
Directions
Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together.
Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.
Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here. It’s ok if a little of the flour still shows.)
Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet.
Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.
Bake for 22 minutes, or until done. Remove to a wire rack to cool.
Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.
