Date-Chicken Salad
Recipe By : The California Date Adminstrative Committee
Servings : 2

2 oranges
8 cups mixed salad greens
2 cooked chicken breast halves
3/4 cup pitted dates -- sliced
1/2 cup chopped walnuts -- toasted
1/3 cup crumbled blue cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper

Rinse the salad greens and spin dry. Shred the chicken (1 whole breast yields 1-3/4 cup). Dry roast coarsely chopped walnuts in a skillet over medium heat till lightly toasted.

Slice the peel and pith from oranges. Slice oranges crosswise into 1/4-inch slices. Cut slices into quarters. Toss oranges in a large bowl with salad greens, chicken, dates, walnuts and blue cheese.

Whisk oil and vinegar. Toss salad with dressing until lightly coated. Season to taste with salt and pepper.

NOTES : This recipe developed by the committee for the 1993 Date Festival. (Printed in the Riverside PE, 4 March 1993)