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Ingredients

• 2 medium  oranges
• 6 cups  torn romaine
• 1 medium  red sweet pepper, cut into bite-size strips
• 1/2 of a small  red onion, halved and thinly sliced
• 1/3 cup  slivered or sliced almonds, toasted
• 1 pound  skinless, boneless chicken breast strips for stir-frying or 1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
• 1 tablespoon  olive oil
• 1/3 cup  orange juice
• 1 tablespoon  red wine vinegar
• 1 tablespoon  olive oil
• 1 teaspoon  Dijon-style mustard
•   Coarsely ground black pepper

Description

With Enticing Colors And A Mix Of Fruity-sweet Flavor And Vinegar Tang, This Salad Is Perfect Special-luncheon Fare. For Added Crunch, Top With Croutons.

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