Cali Chicken Citrus Salad Recipe
Grilled chicken, romaine, avocado, tomato, cucumber, and grilled corn with a citrus vinaigrette.
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Ingredients
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Chicken
Salad Base
Citrus Vinaigrette
Method
Grilling the Chicken
- 1
Prepare the Chicken
Preheat the grill to medium-high heat. Brush both sides of the chicken breasts with olive oil and season with garlic powder, salt, and black pepper.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for 5 minutes before slicing.
Preparing the Salad
- 3
Prepare the Vegetables
While the chicken is grilling, chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and dice the avocado. If using fresh corn, grill the corn on the cob until charred, then cut off the kernels.
- 4
Assemble the Salad
In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber, diced avocado, and grilled corn kernels.
Making the Citrus Vinaigrette
- 5
Mix the Vinaigrette
In a small bowl, whisk together fresh orange juice, fresh lemon juice, honey, Dijon mustard, and olive oil until well combined. Season with salt and black pepper to taste.
Final Assembly
- 6
Combine and Serve
Slice the grilled chicken and arrange it on top of the salad. Drizzle the citrus vinaigrette over the salad and toss gently to combine. Serve immediately.
