Baked Orange Chicken

Crispy, flavorful, and irresistibly tangy - this baked orange chicken is perfect for a holiday weekend feast!⁠

Salad:

4 cups mixed greens (about 1 bag or 1/2 pound)

1 to 2 Kings River Cara Cara Oranges (for juice and slices)

1/2 cup feta cheese

1/4 cup shelled and lightly chopped pistachios

Vinaigrette:

1/4 cup Kings River Cara Cara Juice (about 1 orange)

1 tsp dijon mustard

1 tsp honey (or to taste, for sweetness)

1/3 cup extra virgin olive oil

Use a sharp knife to remove the peel and pitch of all the citrus.
Slice all of the citrus into 1/4 inch thick rounds and set aside.
Set aside citrus and start preparing the cara cara vinaigrette.
Juice a cara cara for 1/4 cup of juice.
Combine cara cara juice, dijon mustard, and honey into a jar.
Slowly drizzle olive oil into the mixture and shake until everything is well combined.
On a large platter spread the greens and drizzle cara cara vinaigrette.
Sprinkle the crumbled feta and arrange the citrus slices on top of the greens.
Add pistachios, and add more dressing and feta on top to finish.