In a rush to throw together a lunch? Pull one of those chicken breasts I told you about and make quick work of this salad! As with all of my recipes, use what you’ve got on hand or substitute for your preferred ingredients. I’ll never be offended!

Makes 1 serving but can easily be scaled!

Ingredients

For the vinaigrette

1 1/2 blood or raspberry oranges

1 tbsp chopped basil

1 tbsp balsamic vinegar

2 tbsp olive oil

salt & pepper

For the salad

2 cups greens of your choice (I used a mix of arugula and baby kale)

1/4 avocado, cubed

2 tbsp goat or any semisoft cheese

1 tbsp chopped pecans

1/2 blood orange segments

1/2 cup roasted carrots

1 breast roasted chicken

Instructions

To make the vinaigrette:

1. Cut one blood orange crosswise and juice both halves into a large bowl. Cut the second orange lengthwise and squeeze what juice you can. (You’ll use the other half to top the salad). Add balsamic to bowl and whisk while you drizzle in olive oil until fully emulsified. Fold in basil and season with salt and pepper to taste.

2. This should make enough vinaigrette for one or two more salads, pour off what you won’t use in this recipe into a container and store in the refrigerator for up to 2 weeks.

   Assemble the salad:

1. Toss your greens in the large bowl with the reserve vinaigrette until well coated.

2. Segment the other half of your blood orange.

3. Plate your dressed greens and top with avocado, cheese, nuts, orange segments, roasted carrots, and chicken.

Eat your lunch and get back to work!