The sweet flavour of this colourful salad is the perfect compliment to simply grilled chicken breasts.


  • 1/3 cup slivered almonds
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 tbsp tarragon vinegar
  • 1 tsp dijon mustard
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 5 green onions, thinly sliced
  • 1 cup orange sections
  • 2 avocados, peeled and chopped
  • 5 cups mixed salad greens, washed and torn


  1. In a small skillet over MEDIUM – LOW, combine the almonds and sugar and stir constantly until the sugar caramelizes on the almonds, about 5 minutes. Remove from heat immediately, and spread on a plate or cookie sheet to cool. Break them apart if necessary, and store in an airtight container.
  2. To prepare the salad dressing, combine the lemon juice, honey, vinegar and mustard in a large salad bowl. Whisking constantly, drizzle in the olive oil in a thin stream. Season to taste with salt and pepper.
  3. Prepare the onions, oranges and avocados, and toss them with the dressing. At the last minute, add the chilled lettuce leaves, sprinkle the almonds overtop, and toss gently.