For me, a trip to the Oregon Coast is never complete without a side trip to WVV. Late in May, I was blessed to see, smell and taste WVV again! As I was stacking a few choice bottles next to the register, I noticed a rack of vinaigrettes and other kitchen delicacies. I’m a sucker for anything with pomegranate, so the Pomegranate Orange Vinaigrette was quickly added to my bill. Below is the salad recipe I used it on—DELICIOUS! This is a delicious and light summer salad, perfect for the big holiday tomorrow!
Lime-Honey Glazed Chicken Salad
6 tbsp honey
6 tbsp reduced sodium soy sauce
2 tsp freshly grated lime zest
6 tbsp freshly squeezed lime juice
1 tsp crushed red pepper
4 large chicken breasts
4-6 cups torn romaine lettuce
1 cup dried cranberries
½ cups mandarin oranges
Mix honey, soy sauce, lime zest, lime juice, and crushed red pepper in a large bowl. Add chicken pieces. Stir to coat. Cover and refrigerate 2-24 hours.
Once marinated, grill or cook chicken thoroughly. While chicken cooks, mix lettuce, cranberries and mandarin oranges. Remove from heat and cut chicken into bite sized pieces. You can choose to add it to the salad immediately or cool the chicken and add it to the salad mixture later. Either way, toss with Willamette Valley Vineyards pomegranate orange vinaigrette.
Chicken recipe adapted from EatingWell.com