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Cook Time
35 minIngredients
Orange Harvest Salad
- 1 cup Florida Orange Juice
- 1 cup Florida Orange segments
- 2 cups celery root, cut into julienne
- ¼ cup sour cream
- ½ cup parsley, minced, divided
Red Walnut Mixture
- 1 cup red walnuts, toasted, coarsely chopped*
- ¼ cup shallot, minced
- 1/3 cup extra virgin olive oil
- Salt to taste
- Pepper to taste
- 6 (4-ounce) boneless skinless chicken breast
- Parsley sprigs, if desired
Instructions
- Prepare Florida Harvest Salad: Combine Florida Orange Juice, Florida Orange Segments, celery root, sour cream and ¼ cup chopped parsley in medium bowl; toss to combine. Refrigerate.
- Prepare Red Walnut Mixture: Combine walnuts, shallot, ¼ cup parsley and olive oil in small bowl; toss to combine. Season with salt and pepper to taste.
- Preheat oven to 350° F. Place chicken breasts on sheet pan lined with parchment paper. Cook in oven for 35 minutes or until internal temperature reaches 165° F. Remove from oven and cool.
- Slice chicken breast on the bias. Fan slices on plate. Spoon Florida Orange Harvest Salad alongside chicken breast slices. Spoon Red Walnut Mixture on top of chicken breast slices. Garnish with parsley sprigs, if desired.
*Red walnuts can be purchased at specialty supermarkets or online.
Nutrition Facts
6 servings
Serving size(310g)
Amount per serving
Calories570
% Daily Value*
Total Fat 33g50%
Saturated Fat 5g32%
Trans Fat 0g
Cholesterol 150mg50%
Sodium 319mg14%
Total Carbohydrate 17g6%
Dietary Fiber 3g13%
Total Sugars 9g
Protein 53g106%
Vitamin D 0mcg2%
Calcium 83mg8%
Iron 2mg12%
Potassium 1260mg36%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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