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!
1lb boneless, skinless chicken breast (about 2 breasts)
½tspsalt
½tsppepper
1tbspDijon mustard
1tbspfresh orange juice
1tbspolive oil
For the dressing
1avocado
⅓cuproasted or raw cashews
½cupfresh orange juice
2tspDijon mustard
2clovesgarlic
2scallions
2tbsproughly chopped dill
½cuploose basil leaves
2tbsprice vinegar
⅓cupolive oil
¾tspsalt
1tsppepper
For the salad
1large headromaine lettuce
3oranges (navel, Cara Cara, blood)peeled and segmented
1grapefruitpeeled and segmented
⅓cuproasted cashews
1avocadosliced
2ozgoat cheesecrumbled
Instructions
For the chicken
Preheat oven to 375°F.
Sprinkle 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.
For 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 tbsp water until 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.
For the salad
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.