Simple Recipes for Every Day
Citrus Chicken Salad
- 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
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.
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.
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.
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.