Recipe Share Wednesday

Chicken and Tangerine Salad

3 Chicken Breasts, boneless and skinless
4 tangerines, peeled and sectioned
3 tablespoons chopped pecans
3 chives, finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons fresh orange juice

Preheat the oven to 350
Place the Chicken in baking dish. Bake for 1 hour.
Cool and shred into bite-size pieces. Place in a medium bowl and add the tangerine sections, pecans and chives.

In a small bowl mix together the olive oil and orange juice. Pour over the salad and toss until coated. Serve at room temperature.

Makes 4 servings.


Now, we haven't tried this yet. We got it from the "Fibromyalgia Cookbook". So if anyone tries it, let us how it is. When we try it we will let you know!!

Feel free to post any that you have tried or want to try.