It's been so nice, almost summer like, around here (queue hate mail from my East Coast friends) that I find myself craving summer fare. This was no different....I had some leftovers from my Mexican Roasted Chicken, so I made a quick salad for dinner.
In California we're blessed with prolific citrus crops in the winter (vitamin C for flu season) and I love experimenting with all the different species. Blood oranges have an incredible color and flavor, and really make a statement in this easy salad.
Fresh spring greens, blood orange sections, avocado, yellow cherry tomatoes, shredded chicken, cilantro - topped off with some fresh cracked pepper, slivered almonds, a drizzle of olive oil and a little blood orange juice.