5 from 18 votes
Summer Citrus Salad with Grilled Chicken
The Summer Citrus Salad with Grilled Chicken combines marinated grilled chicken breast with fresh baby greens, sliced avocado, and orange rings topped with sliced almonds. A creamy citrus dressing made from avocado oil, fresh orange and lemon juice, Greek yogurt, and maple syrup provides a bright and smooth complement. The salad features a balance of protein, citrus freshness, creamy avocado, and crunchy almonds suitable for a light and flavorful summer meal.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
275 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 275
% 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.