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Citrus Chicken Salad

arugula drizzled with citrus dressing topped with chicken, avocado, feta, orange, almonds and chives
  • Serves:  4
  • Prep Time:  35 min
  • Cook Time:  15 min

Ingredients

  • ½ cup + 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar (see Note)
  • 1 tablespoon grated orange zest
  • ½ cup fresh orange juice (from 2 oranges)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced shallot
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 5 ounces spring lettuce mix or arugula
  • 1 large avocado, diced
  • 4 ounces crumbled feta
  • 1 orange, segmented
  • ⅓ cup sliced almonds
  • ¼ cup minced chives (optional)

Method

  1. In a large bowl or plastic zip-top bag, whisk together ½ cup of the olive oil, the vinegar, orange zest, orange juice, honey, Dijon, shallot, salt, and pepper. Transfer ½ cup of the marinade to a small bowl.

  2. Add the chicken to the large bowl and turn to coat well. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours.

  3. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high. Once the oil is glistening, working in batches, add the chicken thighs in a single layer. Cook, undisturbed, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 4 to 6 minutes per side. If the chicken is sticking to the skillet, add the remaining 1 tablespoon oil. Transfer the chicken to a cutting board. Let rest for 4 minutes, then cut into ½-inch-thick slices. Pour 3 tablespoons of the reserved marinade over the chicken and toss to coat.

  4. To serve, place the lettuce on a platter and drizzle with remaining reserved marinade. Top with chicken, avocado, feta, orange, almonds, and chives (if using).


Note: Raw apple cider vinegar, champagne vinegar, or rice vinegar will all work beautifully in place of the white wine vinegar.