zest and juice of 1 cara cara orange (can use navel orange, too)
juice of ½ tangelo (also labeled as minneolas)
1 Tbs honey
1 Tbs olive oil
¼ tsp salt
¼ tsp pepper
Ingredients for the dressing:
juice of ½ tangelo
juice of 2 blood oranges
1 Tbs apple cider vinegar
1 tsp honey
1 clove garlic, minced
¼ cup olive oil
salt and pepper to taste
Ingredients for the salad:
3 cups shredded brussels sprouts
4-5 cups chopped butter lettuce
2 blood oranges, diced
2 avocados, diced
1/3 cup chopped pistachios (optional)
1/3 cup crumbled feta (optional)
Begin by marinating the chicken. Combine cara cara orange juice and zest, tangelo juice, honey, olive oil, salt, and pepper in a medium bowl and add chicken. Toss to coat and set aside while you prepare the rest of the salad.
Preheat the oven to 375º.
Make the dressing. In a medium bowl, whisk together the tangelo juice, blood orange juice, apple cider vinegar, honey, garlic, and olive oil until combined. Season to taste with salt and pepper. Set aside.
Add the shredded brussels and butter lettuce to a large bowl and toss. Set aside.
Heat an oven safe medium skillet to medium/high and add a drizzle of olive oil. Add the chicken and cook for 3-4 minutes per side. Pour the marinade over the chicken and bake for about 15 minutes or until chicken is cooked through. This will vary depending on their thickness.
Once chicken is finished, let rest for a few minutes and then cut into bite sized pieces.
Add the chicken, blood oranges, avocado, pistachios, and feta to the brussels and lettuce mixture and toss. Drizzle over desired amount of dressing and toss again.