Citrus Chicken Salad Recipe

Prepare marinade

Mince the garlic. In a medium bowl whisk together 1 cup fresh orange juice, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, minced garlic, 1 teaspoon salt and 1 teaspoon black pepper until honey is dissolved.

Marinate chicken

Place the 1 lb chicken breasts in a resealable bag or shallow dish and pour half of the marinade over the chicken (reserve the other half for later). Turn to coat, press out excess air, and marinate in the refrigerator for 20–30 minutes (up to 2 hours).

Cook chicken

Remove chicken from marinade and discard used marinade. Heat a nonstick skillet or grill pan over medium-high heat and add 1 teaspoon olive oil if desired. Cook chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into strips or bite-sized pieces.

If you prefer, you can grill the chicken over medium heat (direct heat) for 6–8 minutes per side or bake at 400°F (200°C) for 18–22 minutes until 165°F (74°C).

Prepare produce

While the chicken marinates, segment the oranges and grapefruit: cut off the top and bottom, slice away the peel and pith, then cut between the membranes to release segments into a bowl. Thinly slice the cucumber and red onion. Slice the avocado just before assembling to avoid browning.

Assemble greens

In a large bowl gently toss 6 cups mixed salad greens with the cucumber and red onion.

Add the orange and grapefruit segments, then top with sliced avocado, crumbled feta (1/2 cup), and toasted nuts (1/4 cup).

Arrange the warm sliced chicken over the salad just before serving.

Make dressing

In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 3 tablespoons fresh orange juice, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acidity or sweetness as desired.

If desired, reserve 1–2 tablespoons of the dressing and gently toss the orange/grapefruit segments in it to glaze them before adding to the salad.

Drizzle the remaining dressing over the assembled salad and sliced chicken just before serving.