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Top down view of white serving platter filled with citrus chicken salad topped with orange and grapefruit slices and cashews
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5 from 4 votes

Citrus Chicken Salad

When citrus is in season, it's the best time to make a salad that's heavy on those bright flavors. This citrus chicken salad is packed with orange and grapefruit. Plus, with a homemade Greek goddess-esque dressing, there's nothing that will taste more like summer in the middle of winter!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Difficulty: Easy
Method: Cooking
Servings: 6 servings
Author: Kaleb

Ingredients

For the chicken

  • 1 pound boneless, skinless chicken breast (about 2 breasts)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh orange juice
  • 1 tablespoon olive oil

For the dressing

  • 1 avocado
  • ⅓ cup roasted or raw cashews
  • ½ cup fresh orange juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic
  • 2 scallions
  • 2 tablespoons roughly chopped dill
  • ½ cup loose basil leaves
  • 2 tablespoons rice vinegar
  • ⅓ cup olive oil
  • ¾ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

For the salad

  • 1 large head romaine lettuce
  • 3 oranges (navel, Cara Cara, blood) peeled and segmented
  • 1 grapefruit peeled and segmented
  • ⅓ cup roasted cashews
  • 1 avocado sliced
  • 2 ounces goat cheese crumbled

Instructions

  • Preheat oven to 375°F.
  • Prepare the chicken: Sprinkle the chicken breast with salt and pepper. Squeeze fresh orange juice on top and brush with Dijon mustard. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast. Sear until golden brown, 3-4 minutes per side. Once seared on both sides, place in the preheated oven and roast until the chicken registers 160°F. Remove from the oven and set aside to cool.
    1 pound boneless, skinless chicken breast (about 2 breasts), ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 tablespoon Dijon mustard, 1 tablespoon fresh orange juice, 1 tablespoon olive oil
  • Prepare the dressing: In a large measuring glass or blender container, combine the avocado, cashews, orange juice, Dijon mustard, garlic cloves, scallion, dill, basil, rice vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. If too thick, add 1 tablespoon of water until the desired consistency. Dressing can be made one day in advance and kept in an airtight container in the refrigerator. The dressing will oxidize and darken with the avocado.
    1 avocado, ⅓ cup roasted or raw cashews, ½ cup fresh orange juice, 2 teaspoons Dijon mustard, 2 cloves garlic, 2 scallions, 2 tablespoons roughly chopped dill, ½ cup loose basil leaves, ⅓ cup olive oil, ¾ teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons rice vinegar
  • Assemble: Remove large ribs from the lettuce and chop. Place chopped lettuce on a large platter and dress with the desired amount of dressing. Top with the sliced chicken, segmented oranges and grapefruit, sliced avocado, cashews, and goat cheese. Serve immediately.
    1 large head romaine lettuce, 3 oranges (navel, Cara Cara, blood), 1 grapefruit, ⅓ cup roasted cashews, 1 avocado, 2 ounces goat cheese

Video

Nutrition

Serving: 1serving | Calories: 353kcal