Chicken Salad With Citrus Vinaigrette

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Washington Post


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Juice from 1 lemon

Juice from 1/4 to 1/2 navel orange

1/2 shallot, finely chopped

3/4 cup olive oil (or safflower or grapeseed oil for a lighter flavor)

Salt and freshly ground black pepper

Honey, to taste

3 to 4 boneless, skinless chicken breast halves

6 to 8 cups mixed young lettuces or baby spinach

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