Orange Chicken and Blueberry Salad

Prep Time: 10 mins | Cook Time: 10 mins | Course: Dinner | Servings: 4 

Orange and blueberry mixed greens salad with avocado, goat cheese, pine nuts and topped with chicken thighs and a warm orange vinaigrette. Inspired by Mindful Molls of Instagram https://www.instagram.com/p/CXTuR3xruKv/?hl=en 

4 boneless skinless chicken thighs

Salt and pepper, to taste

1 Tbsp olive oil

¼ cup orange juice

2 Tbsp apple cider vinegar

2 Tbsp water

1 Tbsp whole grain dijon mustard

5 oz mixed baby greens

2 navel oranges, peeled and segmented

1 avocado, peeled and sliced

¼ cup pine nuts, toasted

3 oz goat cheese crumbles or gorgonzola

2 green onions, sliced

In a large skillet over medium heat, cook chicken thighs, salting and peppering both sides, in olive oil for about 4 minutes a side or until cooked through. Remove to a platter and keep warm. Add the orange juice, vinegar, water and dijon to skillet and scrape up any chicken bits. When warmed through, pour into a small dressing pitcher or bowl with a small ladle.

Layer greens, orange segments, avocado, green onion, pine nuts and cheese crumbles on a salad platter, top with the warm chicken and drizzle with the dressing. Serve immediately.