Recipe by Sarah Karnasiewicz
Start to Finish: 15 minutes
2 large navel oranges
1 cup fresh cilantro leaves
1/4 cup EVOO
18 oz. broccoli slaw
4 cups shredded rotisserie chicken
1/2 cup toasted sliced almonds
1. Grate 1 tsp. zest from 1 orange. Cut the orange in half. Squeeze 3 tbsp. juice from one half. Peel and segment the remaining 11/2 oranges. Cut the segments in half crosswise.
2. In a food processor, blend 1/2 cup cilantro, the oil, and the orange juice and zest. Season the dressing with salt and pepper.
3. In a large bowl, toss the orange segments, broccoli slaw, chicken, almonds, and the remaining cilantro with the dressing; season
Price per serving: $3.27