Fresh Orange Chicken Salad

This is an really easy and a good salad recipe! But it did take a little longer to make than the time it said.

Hands-on time: 15 minutes

Total time: 15 minutes

Makes: 2 servings

INGREDIANTS:

1 1/2 cups of cubed bread

3 tbsp extra-virgin olive oil

1 navel orange

1 tbsp red wine vinegar (I just used cider vinegar)

Pinch of salt and pepper

3 cups of chopped romaine lettuce

1/4 cup if chopped red onion

1/4 cup black olives (I didn't put these in)

225 g (1 cup) of skinless, boneless chicken

INSTRUCTIONS:

1.) On baking sheet, toss bread with 2 tsp of the oil. Bake in 375 degrees F (190 degrees Celsius) oven, turning once, until golden and crisp, about 8 minutes. 

2.) Meanwhile, cut top and bottom off orange; slice away peel and white pith. Working over bowl, cut between fruit and membranes to release segments into bowl; set aside.

3.) Squeeze 2 tbsp juice from remaining membranes into deprecate bowl; whisk in remaining oil, vinegar, salt and pepper.

4.) In a bowl, layer lettuce, onion, olives, reserved orange segments and chicken.

5.) To serve, add dressing and croutons; cover and shake to coat.