With an array of citrus fruits, healthy grilled chicken, and hearty greens, this salad is a burst of sunshine in the winter.
Now that you’ve got your grill pan, as discussed in this post, what do you do with it?
My clients are familiar with my dinner outline. This recipe below meets my requirements for a healthy satiating dinner, including carbohydrates (in the fruit), proteins, and veggies. This one-bowl dinner is also bursting with great citrus flavor and tang.
Photo for illustrative purposes only.
Grilled Citrus Chicken Salad
Author: Shaindy Oberlander
Ingredients
Chicken:
- Juice of 1 lemon
- Juice of 1 orange
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 6 chicken cutlets, butterflied or sliced thinly
Salad:
- 1 8-ounce bag Romaine lettuce
- 1 5-ounce container baby kale (or any other green of your choice)
- 1 ripe mango, cubed
- 2 oranges, peeled and cubed
- 2 kiwis, diced
- Handful of raw slivered almonds
Dressing:
- Juice of 1 lemon
- Juice of 1 orange
- 1 tablespoon olive oil
Instructions
- Marinate chicken cutlets in lemon, orange juice, olive oil, and garlic for a half hour.
- Preheat grill pan for 5 minutes. Grill cutlets for 5 minutes on each side.
- Remove from pan. Cut chicken into thin strips. Set aside.
- Combine all salad ingredients. Top with chicken strips. Whisk together dressing ingredients and pour over salad.
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