1/2 pound cooked chicken cutlets
4 tangerines, seeded and sectioned
3 tbsp chopped pecans
2 tbsp raisins
3 scallions, chopped
1 tbsp olive oil
2 tbsp orange juice
1/2 tsp minced fresh rosemary

Procedures :
Shred chicken into bite-size pieces, then place them in a medium bowl along with tangerines, pecans, raisins, and scallions. In a small bowl, whisk together oil, juice, and rosemary. Pour over salad and toss well until all pieces are lightly coated. Serve at room temperature as a main dish salad.
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Category : Salad

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