California Avocado Mandarin Salad
Very easy to make. I prepare everything ahead of time and assemble for dinner.
Very easy to make. I prepare everything ahead of time and assemble for dinner.
- Carbohydrate 33.3751625 g
- Cholesterol 40.6 mg
- Fat 22.63945625 g
- Fiber 12.5414998340607 g
- Protein 21.32550625 g
- Saturated Fat 3.0958725 g
- Serving Size 1 1 Serving (432g)
- Sodium 499.255 mg
- Sugar 20.8336626659393 g
- Trans Fat 1.56924687500001 g
- Calories 381 calories
Step-by-step
- Ingredients : 16 ounces lettuce shredded
- 15 ounces mandarin oranges mandarin oranges
- 10 ounces chicken breasts cut
- 1/4 cup onion onion - chopped
- 1/4 cup pecans chopped
- 1/2 cup balsamic vinaigrette balsamic vinaigrette
- 2 avocado sliced
Slicing avocados too far in advance initiates rapid enzymatic browning through polyphenol oxidase oxidation when exposed to ambient oxygen. To arrest this reaction, toss sliced avocado in a 5 percent citric acid solution like fresh lemon juice, lowering the pH below the enzyme's optimal activity threshold.
- Substitute the canned mandarin oranges with fresh segments by peeling the pith and using a sharp paring knife to liberate the carpels from their bitter surrounding membranes, though expect a lower sugar yield per ounce.
- Toast chopped pecans at 350 degrees Fahrenheit for eight minutes to liberate volatile oils and trigger the Maillard reaction, yielding a crisp contrast to the soft lipids in the avocado flesh.
- Store shredded lettuce in a perforated container lined with damp paper towels at 38 degrees Fahrenheit to maintain cell turgor pressure and prevent wilting prior to final assembly.
- Apply the balsamic vinaigrette strictly within two minutes of service; the high acetic acid content will break down the cellular walls of the shredded lettuce within 15 minutes of contact, resulting in structural collapse.
