Brussels Sprouts and Cuties® Clementine Salad with Roasted Chicken

Ingredients

• 5 Cuties® Clementines, peeled and segmented
• 1 lb Brussels sprouts, shredded
• 2 cups shredded Romaine lettuce
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds

• Marinated Chicken:

  • 3 boneless skinless chicken breasts (about 1 1/2 lb)
  • 3 tbsp olive oil
  • 2 tbsp Cuties® Clementine juice
  • 2 tsp sriracha sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

• Poppy Seed Dressing:

  • 3 tbsp olive oil
  • 3 tbsp low-fat mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 tbsp poppy seeds
  • 1 small shallot, minced
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Directions

1. 1
   Marinated Chicken: Preheat oven to 400°F. Place chicken in resealable bag or shallow bowl. In shallow bowl, combine 2 tbsp of the olive oil, clementine juice, sriracha, garlic, salt and pepper; pour over chicken and toss to coat. Refrigerate for 20 minutes.
2. 2
   In ovenproof skillet, heat remaining oil over medium-high heat; cook chicken for about 5 minutes on each side or until browned. Transfer to oven; bake for 15 minutes or until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes; slice.
3. 3
   Poppy Seed Dressing: In large bowl, whisk olive oil, mayonnaise, vinegar, poppy seeds, shallot, honey, mustard, salt and pepper.
4. 4
   Toss clementine segments, Brussels sprouts, romaine and dried cranberries with dressing. Divide among 4 plates; top with chicken and sprinkle with pumpkin seeds.

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