Chicken and Apple Salad with Orange-Mustard Vinaigrette

Another "sounds better than it tastes."  I had to keep fussing with the dressing.  For starters, there was too much olive oil.  It had that woody taste that overpowers all the other flavors.  I kept adding ingredients and finally just gave up.  Nothing special.

4 servings

16 calculated points

Riesling

Ingredients

• 1/2 cup pecan halves
• 3 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 2 teaspoons grainy mustard
• 2 teaspoons honey
• 2 tablespoons minced shallot
• 1/2 cup olive oil
• 1 teaspoon salt
• 4 cups sliced cooked skinless, boneless chicken or chopped, from a rotisserie bird
• 2 Granny Smith apples cored and chopped or sliced
• 10 cup mixed salad greens

Directions

Preheat oven to 350ºF. Spread pecans on a baking sheet and toast, shaking sheet once or twice, until nuts are fragrant, about 5 minutes. Transfer to a plate to cool.
Whisk together orange juice, vinegar, mustard, honey, shallot, olive oil and salt in a large bowl until well combined. Remove 1/4 cup vinaigrette. Add chicken and apples to bowl with remaining vinaigrette and toss.
Arrange greens on four dinner plates. Drizzle with reserved 1/4 cup vinaigrette. Top with chicken mixture. Sprinkle with nuts and serve.