Chicken or Fish Salad with Toasted Almonds, Feta, Blueberries, Mint, and Orange Zest

By Sagegreen • July 16, 2010 • 2 Comments

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Chicken or Fish Salad with Toasted Almonds, Feta, Blueberries, Mint, and Orange Zest — 1 of 2 Photo by Sagegreen

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Author Notes: With just under a cup of leftover cooked chicken or fish from dinner, you can make a great refreshing salad for lunch the next day. - Sagegreen

Serves 2-3

6 ounces cooked chicken, salmon, tuna, or swordfish
1/8 cup fresh blueberries
4 tablespoons spearmint leaves, rolled and snipped
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1 tablespoon orange zest (valencia)
2 teaspoons lime zest
1/8 cup toasted almonds
3 tablespoons feta cheese, crumpled (can be left out if nondairy version desired)
2 tablespoons jicama, julienned
1 tablespoon chopped parsley
1 tablespoon scallion, sliced
1 tablespoon red onion, chopped
2 teaspoons fresh ginger, grated
5 tablespoons Extra virgin oliveoil
1 tablespoon fresh orange juice (valencia)
1 tablespoon fresh lime juice
1 tablespoon champagne vinegar
pinch of salt-pink Himalayan if you have it
fresh ground pepper-pink if you have it, to taste
dab of dijon mustard (just under a teaspoon)
dab of acacia honey
wedges or slices of citrus for garnish
sprig of spearmint for garnish
red cabbage leaves optional for individual salad portions

Assemble all the salad ingredients in a bowl (everything up until the olive oil).
Starting with the olive oil begin whisking all the next ingredients together for the dressing, reserving the garnishes.
When ready to serve, dress the salad.
Garnish with citrus and mint. Serve on a red cabbage leaf if desired.