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Citrus-Marinated Grilled Chicken Salad with Avocado

Citrus-Marinated Grilled Chicken Salad with Avocado

Lunch
Prep Time
15min
Cook Time
15min
Servings
6
Calories
320
Chef's Note

For the best flavor, allow the chicken to marinate for at least 30 minutes if time permits. The acid from the citrus helps tenderize the chicken while infusing it with bright flavors. You can also prepare the chicken a day ahead and serve it cold on the salad for a quick weekday lunch option.

Tags
chicken
salad
gluten-free
dairy-free
citrus
avocado
grilled
healthy
high-protein
lunch
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 1 medium orange

  • 1 medium lemon

  • 1 medium lime

  • 2 cloves garlic cloves

  • 1 tablespoon honey

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 cups mixed salad greens

  • 2 medium ripe avocados

  • 1 cup cherry tomatoes

  • 1/2 medium red onion

  • 1 medium cucumber

  • 1 teaspoon dijon mustard

  • 2 tablespoons apple cider vinegar

Instructions
  • 1

    Zest the orange, lemon, and lime into a large bowl. Juice all three citrus fruits into the same bowl.

  • 2

    Add 2 minced garlic cloves, 1 tablespoon honey, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the citrus mixture. Whisk until well combined.

  • 3

    Place chicken breasts in a resealable plastic bag and pour in 3/4 of the citrus marinade. Seal the bag and massage to coat the chicken. Refrigerate for at least 15 minutes (or up to 4 hours for more flavor).

  • 4

    Reserve the remaining marinade to use as part of the salad dressing.

  • 5

    Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard used marinade.

  • 6

    Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

  • 7

    While chicken is cooking, prepare the salad ingredients: halve the cherry tomatoes, thinly slice the red onion, dice the cucumber, and slice the avocados.

  • 8

    For the dressing, whisk together the reserved citrus marinade with 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 2 tablespoons apple cider vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 9

    In a large serving bowl, arrange the mixed greens. Top with sliced grilled chicken, avocado, tomatoes, cucumber, and red onion.

  • 10

    Drizzle the dressing over the salad just before serving.

Nutrition Information (per serving)
320
Calories
28g
Protein
15g
Carbs
18g
Fat
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