Island Tropical Salad with Orange Vinaigrette
Imagine yourself sitting on a sun drenched deck of an uber modern five star resort overlooking the cool waters of the Caribbean. You are sipping a crisp glass of white wine, maybe Pinot Grigio and the server has set down a plate of the freshest and most colorful fruit you have seen in a long while. Topping the fruit are tender slices of chicken breasts and the server is drizzling a creamy orange dressing over all.
Wake up! Sounds good doesn’t it? It “is” extremely good and it doesn’t disappoint. I know it is just a salad; but trust me it is lite, refreshing and delicious. It is perfect for a summer afternoon or dinner entree; when face it, you would rather be at that resort! 
Tropical Island Chicken Salad and Vinaigrette
Salad
- Curly leaf or Romaine Lettuce
- Grilled or roasted boneless chicken breasts strips or grilled or boiled shrimp
- Red bell pepper julienne
- 4 scallions chopped (white and green part)
- ½ C sliced avocado
- Mandarin oranges
- ½ C fresh pineapple
- ½ C cantaloupe or honeydew
- ½ C watermelon
- Dried cranberries or fresh cherries
Dressing
- ¼ C fresh squeezed orange juice
- 3 T white wine vinegar
- 1 ½ t dry mustard
- 2 T sugar
- ¼ t sesame oil
- ¼ t kosher salt
- ¾ C canola oil
- Combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in a blender until thick. Blend until sugar is dissolved.
- With blender running on low, slowly drizzle in oil, mixing until just combined.
- Store dressing in fridge until ready to use. It can be prepared a day or two
- Layer the torn lettuce with chicken or shrimp, mandarin oranges, red bell pepper, green onions, all fruit and dried cherries or cranberries.
- Drizzle with dressing.
Recipe courtesy of Lynda Mahana
