Warm Chicken Salad with Oranges and Almonds

Since we have 1 o'clock church, we like to have easy recipes that we can come right home to and start eating. This one seemed easy enough to put together and get on the table quick.

2 medium oranges
6 cups torn romaine lettuce
1 medium red sweet pepper, cut into bite-sized strips
1/2 of a small red onion, halved and thinly sliced
1/3 cup slivered or sliced almonds, toasted
1 pound skinless, boneless chicken breast halves , cut into thin bite-size strips
1 tablespoon olive oil
1/3 cup orange juice
1 tablespoon red wine vinegar
1 tablespoon live oil
1 teaspoon Dijon-style mustard
coarsely ground black pepper

Step 1: Peel oranges. Cut into 1/4 inch slices; quarter each slice. In a large salad bowl toss together orange slices, romaine, sweet pepper, onion, and almonds. Set aside.

Step 2: Season chicken with salt and black pepper. In a large skillet heat oil. Cook and stir chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove skillet from heat. Toss chicken with mixture in salad bowl. Divide salad among four plates.

Step 3: Stir orange juice and vinegar into the hot skillet, scraping up any brown bits in the skillet. Whisk in 1 tablespoon olive oil and the Dijon-style mustard. Serve salad with warm dressing. Season to taste with coarsely ground black pepper. Makes 4 servings.

We liked it. I didn't see the red onion listed in the ingredients so I completely forgot to buy one when we were at the store, but it still tasted good with out it. The onion would have definitely given it a little extra kick. It was also pretty darn easy to make. Thanks successful farming for another good recipe!