Chicken, Orange and Cabbage Salad

I made the executive decision that Matt, Tour and I should stay in a hotel Saturday night.

Our condo went on the market this week, which meant that we had several showings Saturday. Matt was working, leaving me to get Tour out of the house for most of the day. This would have been challenging enough — but then a massive, blustery snowstorm rolled into Denver.

All citrus and salad in the bowl and snowy outside

There was no way I could leave Tour in the car for even an hour and there was no public place I could think of we could spend eight hours inside. I considered calling some friends and inviting myself over for the day but no matter how I looked at it, this seemed like imposing.

Plus, we had enough points to cover a room at the Westin downtown – and they allow dogs.

I  prepared a little food so I didn’t need to eat out every meal during the 24 hours I planned to stay. I wanted something with protein that would be good cold. The hotel could set a fridge in my room – but I didn’t think they were going to roll in a microwave, no matter how nicely I asked.

This salad hit the spot.  I threw it together, snapped a pic, bundled up and we were off. Tour and I checked into the hotel and spent the afternoon sleeping (Tour) and looking through home decorating magazines (me), fantasizing about decorating the new home I will buy if my condo sells.

I’ll keep you posted.

One of many pictures I tore out of magazines on hopes that one day I will have a new house to decorate

Chicken, Orange and Cabbage Salad

For the salad –

Chicken thighs, ½ pound

Coconut oil, 1 teaspoon

Cabbage, 1.5 cup

Orange, 1

Slivered almonds, ¼ cup

For the dressing –

Balsamic vinegar, 1 ½ tablespoons

Olive oil, 1 ½ tablespoons

Orange juice, 1 tablespoon (You can use the orange in the salad to make this.  See directions.)

Fresh ginger, minced, 1 loosely packed teaspoon

Salt and pepper

  1. Preheat oven to 350 degrees.
  2. Grease the baking sheet with coconut oil and place chicken on the tray.  Bake for 25 minutes or so, until chicken is done. Remove chicken from oven and slice thinly.
  3. Chop cabbage into thin slices.
  4. Peel orange. Cut off a slice and squeeze until you have 1 tablespoon of juice. Then split the rest of the orange into sections.Cut each section into thirds.
  5. In a large bowl, toss together chicken, cabbage, orange and almonds.
  6. Whisk together all ingredients for the dressing (vinegar, oil, orange juice, ginger, salt and pepper) and add to salad. Toss well.  Eat immediately or once you are in the hotel.