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!

Course Salad

Cuisine American

Difficulty Easy

Method Cooking

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 353kcal

Author Kaleb

Ingredients

For the chicken

1 lb boneless, skinless chicken breast (about 2 breasts)
½ tsp salt
½ tsp pepper
1 tbsp Dijon mustard
1 tbsp fresh orange juice
1 tbsp olive oil

For the dressing

1 avocado
⅓ cup roasted or raw cashews
½ cup fresh orange juice
2 tsp Dijon mustard
2 cloves garlic
2 scallions
2 tbsp roughly chopped dill
½ cup loose basil leaves
2 tbsp rice vinegar
⅓ cup olive oil
¾ tsp salt
1 tsp 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 oz goat cheese crumbled

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.
1 lb boneless, skinless chicken breast (about 2 breasts), ½ tsp salt, ½ tsp pepper, 1 tbsp Dijon mustard, 1 tbsp fresh orange juice, 1 tbsp olive oil

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.
1 avocado, ⅓ cup roasted or raw cashews, ½ cup fresh orange juice, 2 tsp Dijon mustard, 2 cloves garlic, 2 scallions, 2 tbsp roughly chopped dill, ½ cup loose basil leaves, ⅓ cup olive oil, ¾ tsp salt, 1 tsp pepper, 2 tbsp rice vinegar

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.
1 large head romaine lettuce, 3 oranges (navel, Cara Cara, blood), 1 grapefruit, ⅓ cup roasted cashews, 1 avocado, 2 oz goat cheese

Video

Nutrition