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Citrus Salad with Grilled Chicken Breast

This citrus-infused salad pairs well with most any meal, particularly grilled ones. With the addition of chicken, however, the salad becomes a meal itself.

Citrus orange salad happens to be a real favorite recipe of ours. Though it's really a summer dish, we like eating it year round and since the ingredients are easily found in stores throughout the year, we're able to!


6 grilled chicken breasts, cooled and sliced
4 Tablespoons fresh squeezed orange juice
4 Teaspoons grated orange peel
4 Tablespoons champagne wine vinegar
1/2 teaspoon salt
1/4 Cup olive oil
4 large naval oranges
16 cups mixed greens
4 cups fresh spinach
2 avocados, cut in small pieces
1/4 Cup almond slices, toasted
1/2 Cup crumbled blue cheese


Whisk orange juice, orange peel, vinegar and salt together in a small bowl.  Gradually whisk in the olive oil and add freshly ground black pepper to taste.

With a small knife, cut off the peel and white pith from the oranges. Separate the orange segments and cut each segment in half. Add the salad greens, fresh spinach and avocado pieces to the bowl with the oranges.  Drizzle the dressing over the salad and toss to coat.  Season to taste with salt and pepper. 

Arrange the salad on each plate. Fan some grilled chicken breast slices on a portion of the plate. Sprinkle blue cheese and toasted almond slices on top of the salad and add an orange-peel garnish.

How to Serve

With a warm ciabbata roll and butter.



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