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This bright, refreshing salad is the perfect way to soak up the summertime vibes. Juicy grilled chicken, crisp seasonal greens, and a zesty citrus vinaigrette come together for a meal that’s light, satisfying, and effortlessly crowd-pleasing. Whether you’re hosting an alfresco gathering or looking for a quick lunch option, this dish delivers a sunny burst of flavor in every bite.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (romaine, baby kale, or spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 1 orange, segmented (or 1 cup mandarin orange slices)
- 1 avocado, diced
- 2 tablespoons olive oil (for cooking chicken)
- Salt and pepper, to taste
- For the vinaigrette: ¼ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon orange juice, 1 teaspoon honey, pinch of salt
Instructions
Begin by seasoning the chicken breasts with salt and pepper. Warm a skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers, carefully place the chicken in the skillet. Cook for 5–6 minutes on each side until golden brown and fully cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into strips.
Meanwhile, rinse and dry your mixed greens, then arrange them in a large serving bowl. Scatter the cherry tomatoes, cucumber slices, orange segments, and diced avocado over the lettuce. In a small jar or bowl, whisk together the extra-virgin olive oil, lemon juice, orange juice, honey, and a pinch of salt to create a vibrant vinaigrette. Taste and adjust sweetness or acidity as desired.
Place the sliced chicken on top of the salad. Drizzle the citrus vinaigrette over everything just before serving. For an extra punch of flavor, top with fresh herbs like basil or mint. Serve immediately to enjoy at its brightest and best.
This Sun-Kissed Chicken Salad is a wonderfully versatile dish—ideal for anyone craving a healthy yet satisfying meal. It offers a good balance of protein from the chicken, vitamins from the greens, and healthy fats from the avocado. For those looking to change it up, swap in grilled shrimp or tofu, replace oranges with ripe peaches, or use a different variety of greens. No matter the combination, this salad will keep you feeling light and energized all season long.
