Chicken and Orange Salad with Sunbutter Dressing

This post was sponsored by Sunbutter

Believe it or not, I do often pair Sunbutter with ingredients other than chocolate, oats, or cinnamon. Hard to believe if you’ve been reading my blog for a while! I think Sunbutter and orange go so well together. It’s a nice balance of sweet and salty, creamy and acidic. I also enjoy making savory recipes with Sunbutter (when I’m not eating it directly off the spoon). This recipe is so fresh and light, and makes a perfect lunch for one or a side salad for two.

My Sunbutter orange dressing glides so beautifully over the greens and chicken, complimenting all of the flavors and bringing it together for a meal you’ll be making over and over again. There’s no need to roast a fresh chicken for this meal. Use leftovers, your favorite allergy-safe store-bought roast chicken, or even roughly diced up chicken cold cuts. This salad is meant to be quick and simple.

Chicken and Orange Salad with Sunbutter Dressing

Ingredients for Chicken and Orange Salad with Sunbutter Dressing

• Washed and thoroughly dried leaves of lettuce (enough to cover the plate)

• 1 shallot, thinly sliced

• 1 peeled and segmented mandarin orange

• 1/3 cup cooked and shredded chicken

• 2 tbsp.Sunbutter Natural Sunflower Butter

• 1/4 cup olive oil

• 1/4 cup orange juice

• salt to taste

• freshly ground black pepper to taste

How to make Chicken and Orange Salad with Sunbutter Dressing

1. Line a plate with the lettuce, then sprinkle on the orange segments, shallot, and shredded or diced cold chicken.

2. In a small bowl, whisk together the Sunbutter, olive oil, and orange juice. Season the dressing with salt to taste.

3. Drizzle the dressing over the salad. Season with freshly ground black pepper to taste.