Citrus Chicken Salad with Orange Vinaigrette
Ingredients
- For the Chicken
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Salad
- 6 cups mixed salad greens (arugula, spinach, romaine)
- 2 oranges, peeled and segmented
- ½ cup red onion, thinly sliced
- ½ cup cucumber, sliced
- ¼ cup toasted almonds or walnuts
- ¼ cup crumbled feta cheese (optional)
- For the Orange Vinaigrette
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon honey or maple syrup
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- Salt and black pepper, to taste
Instructions
- Season chicken with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Cook chicken 6–7 minutes per side until fully cooked. Rest, then slice.
- Whisk all vinaigrette ingredients until emulsified.
- Assemble salad with greens, oranges, vegetables, chicken, and dressing.