Make the Creamy Clementine Dressing

(Note: can be made a day in advance)

Place the egg in a wide-mouth mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified.

Add the clementine juice, clementine rind, prunes, garlic,  salt, and pepper, blending until well combined.

Lasts in the refrigerator, covered, for up to 5 days.

Make the Chicken

(Note: can be made and cut a day in advance)

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a small bowl, make a spice blend by combining the Sumac, salt, hot paprika, and oregano. Stir well and set aside.

Thoroughly and evenly coat each chicken breast, front and back, with the olive oil. Then coat with the spice blend.

Place the thinly sliced clementine rounds in a single layer on the parchment paper-lined baking sheet, to make a bed for the chicken. Place the chicken breasts on top.

Roast the chicken in the oven for 25 minutes. Remove from the oven. Squeeze the juice of ½ of a Clementine over the chicken. Baste with the pan juices and clementine juice. Return to the oven and cook until the skin is brown and crispy, about 10 minutes. If they need to cook longer, baste continually.

Remove the chicken from the pan and transfer to a cutting board to rest. Drain the pan juices into a bowl and set the liquid aside. (I love to snack on the crispy clementines from the pan.)

Remove the bone off the back of the chicken breast and cut the chicken into ½ to 1-inch cubes.

Make the Salad

In a beautiful large platter or bowl, combine the iceberg and red cabbage. Sprinkle with salt. Then create a beautiful salad by adding all the remaining vegetables, chicken, and Marinated Red Onions. When ready to eat, add some of the dressing and toss to coat. Serve with more dressing on the side.