Winter Salad with Chicken
2 heads of Superior Fresh lettuce
1 lb. boneless, skinless chicken breasts
2 blood oranges, peeled & in wedges
1 can chickpeas, rinsed & drained
1 shallot, thinly sliced
1 cucumber, peeled into ribbons
1/2 cup feta cheese
Handful of sliced almonds
Handful of herbs, chopped (we used parsley and mint)
2 tbsp. ranch seasoning of your choice
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup olive oil
1/4 cup vinegar
Cook the chicken using your method of choice. We cooked ours using the sous vide method. As opposed to frying in oil and adding extra fats, we added only lemon juice - keeping the chicken super tender and done perfectly throughout.
Chop the chicken breast into bite-size pieces, adding the chopped herbs and a splash of olive oil.
Chop the lettuce, rinse, and dry using a salad spinner.
Add all ingredients to a large bowl and lightly toss to combine.
Make your dressing by mixing all ingredients together and stirring well. Store extra dressing in a mason jar in the fridge up to 1 week.