chicken salad with citrus pepper dressing

We love salads, especially during the Spring and Summer months.

I hope I get the chance to share many of the refreshing salads that we enjoy through the warmer months.

My chicken salad with citrus pepper dressing is so simple to assemble . . . and the dressing is as easy as can be to prepare. You probably already have all the ingredients in your pantry and fridge.

Home-made dressings can transform a salad! Wouldn't you agree?

This citrus pepper dressing is fresh-tasting, light, zippy and a little spicy. It's perfect paired with chicken or shrimp, and sliced avocados.

I add pansies to give it extra color and a touch of Spring beauty.

I think it would be the perfect salad to serve at a Bridal or Baby Shower . . . and even for a Mother's Day Brunch.

Come by here for more Spring Brunch recipes and inspiration.

chicken salad with citrus pepper dressing

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3 cups torn romaine lettuce

1 1/2 cups torn speckled lettuce or baby speckled lettuce

1 1/2 cups torn red leaf lettuce or baby red leaf lettuce

12 ounces cooked chicken, cut into strips *grilled chicken, if possible

.     .     .     .     .     .     .

pansies (optional)

lemon thyme sprigs (optional)

avocado, sliced (optional, but recommended)

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In a large bowl toss together romaine, speckled lettuce and red leaf lettuce.

Arrange lettuce mixture on dinner plates. Top with chicken and avocado slices.

Drizzle with dressing.

Garnish with pansies, lemon thyme sprigs, if desired.

Makes 4 servings.

citrus pepper dressing

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3 Tablespoons olive oil

1 teaspoon finely shredded orange zest

3 Tablespoons orange juice

2 Tablespoons lemon juice

2 teaspoons fresh snipped lemon thyme

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon freshly grated black pepper

dash of cayenne pepper

.     .     .     .     .     .     .

In a screw top jar combine olive oil, orange zest, orange juice, lemon juice, snipped lemon thyme, garlic, salt, black pepper, and cayenne pepper.

Cover and shake well.

Use immediately or chill for up to 3 days.

Before serving, let chilled dressing stand for 30 minutes at room temperature. 

Shake before using.

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