High-Protein Winter Citrus Chicken Salad
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Olive oil (for cooking chicken)
- 5 oz Mixed baby greens or arugula
- 2 Clementines or 1 large naval orange, peeled and sliced into rounds
- 1/2 Red onion, thinly sliced
- 1 Avocado, diced
- 1/4 cup Pomegranate seeds
- 1/4 cup Sliced almonds or chopped walnuts
- For the Dressing:
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh lemon or orange juice
- 1 tbsp Honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and black pepper. If the breasts are very thick, slice them in half lengthwise to ensure they cook evenly and quickly.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let it rest for 5 minutes before slicing into strips.
- In a small jar or bowl, whisk together the extra virgin olive oil, citrus juice, honey, and Dijon mustard. Add a pinch of salt and pepper. Shake or whisk until the dressing is well-emulsified and smooth.
- In a large salad bowl, combine the mixed greens and the thinly sliced red onion. Drizzle a small amount of the dressing over the greens and toss lightly to coat them.
- Top the greens with the sliced warm chicken, citrus rounds, diced avocado, pomegranate seeds, and nuts. Drizzle the remaining dressing over the top and serve immediately while the chicken is still warm.