Chicken And Tangelo Salad With Peanut Dressing

This hearty main dish salad gets a kick from a zingy peanut dressing made with heart-healthy avocado oil and plenty of protein thanks to store-bought rotisserie chicken. Tangelos are an easy-to-peel hybrid of tangerines and grapefruit with juicy, tangy flesh. Substitute large oranges or tangerines if tangelos are unavailable.

under 20 mins
dinner lunch

Ingredients for servings

    For the dressing

  • 0.5 cup roasted, unsalted peanuts, divided

  • Juice and zest of 1 lime

  • 0.5 tablespoon rice vinegar

  • 0.5 serrano chile pepper

  • 1 medium garlic clove

  • 1 teaspoon sugar

  • 0.33333333333 cup avocado oil

    • For the salad

  • 1 cup broccoli florets chopped

  • 1 cup baby lettuce greens or chopped romaine lettuce

  • 2 cup cabbage finely shredded

  • rotisserie chicken breast meat roughly chopped

  • 2 medium tangelos peeled and roughly chopped

  • 0.25 cup fresh basil leaves chopped

Directions

  • For the dressing- In a blender, combine 0.25 cup (14g) of peanuts, lime juice, lime zest, vinegar, chile pepper, garlic and sugar and blend until combined. (Reserve remaining peanuts for garnish.) With the blender running and the lid slightly ajar, slowly add the oil in a steady stream. Set aside.

  • For the dressing - Place the broccoli in a small saucepan or microwave-safe bowl. Add water to cover and bring to a simmer or microwave on high until the broccoli is crisp-tender, about 3 minutes. Drain and rinse with cool water.

  • For the dressing - In a large bowl, toss the broccoli and other salad ingredients with the dressing. Sprinkle with the remaining peanuts and serve.

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