Summer Citrus Salad with Grilled Chicken
User Reviews
5
Summer Citrus Salad with Grilled Chicken
Description
This salad starts with a dressing blending avocado or olive oil with fresh citrus juices, Greek yogurt, Dijon mustard, apple cider vinegar, and maple syrup for a creamy, tangy-sweet dressing. A portion of the dressing marinates chicken breast cutlets briefly before they are grilled over medium-high heat until cooked through. The chicken is rested and sliced, then arranged over mixed baby greens with avocado slices and orange rings. Sliced almonds add a crisp texture contrast. A drizzle of dressing finishes the salad, with extra served on the side.
The salad presents a mix of textures from tender chicken and creamy avocado to juicy citrus and crunchy almonds. The citrus-forward dressing unites these elements with bright acidity and slight sweetness, making it a refreshing choice for warm-weather meals or light lunches.
Remaining dressing can be refrigerated and used within a week. It is versatile as a salad dressing or for marinating other meats or vegetables. The recipe yields a little over one cup of dressing, enough for the chicken and salad with some reserved for later use.
Ingredients
- 1 pound chicken breast boneless, skinless, cutlets
- 5 ounces mixed baby greens 1 container
- 1 avocado sliced
- 2 orange peeled and sliced into rings
- 2 tablespoons almonds sliced
Creamy Citrus Salad Dressing
- ½ cup avocado oil or olive oil
- ¼ cup orange juice fresh
- 2 tablespoons lemon juice fresh, or lime juice
- 2 tablespoons yogurt plain, Greek
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure maple syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- To make the dressing, blend the oil, orange juice, lemon juice, yogurt, mustard, vinegar, maple syrup, salt, and pepper together in a blender until smooth.
- Pour about ¼ cup of the dressing into a resealable plastic bag and add the chicken. Marinate the chicken for 10-15 minutes.
- Heat a grill or grill pan over medium high heat and spray with cooking spray. Grill the chicken, 4-5 minutes on each side, until chicken is cooked through and reaches 165°F with a meat thermometer. . Remove from grill and let rest for a few minutes.
- To plate the salad, arrange the greens on a plate and top with avocado and orange slices. Slice the chicken and arrange the slices on the salad. Sprinkle with sliced almonds. Drizzle some dressing on top and serve extra dressing on the side.
Notes
- Store unused dressing in the refrigerator and consume within one week for best freshness.
- Use leftover dressing as a marinade for other meats or vegetables.
- The recipe makes slightly more than one cup of dressing, enough to coat the chicken and salad with extra on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 144mg | 6% |
| Potassium | 879mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 49mg | 54% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
