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Grilled Honey-Orange Chicken Salad

Grilled Honey-Orange Chicken Salad for a Refreshing Twist

Enjoy a vibrant Grilled Honey-Orange Chicken Salad that captures the essence of summertime with fresh greens and a delightful honey-orange vinaigrette.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Total Time 8 hours 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Skinless, Boneless Chicken Breasts Substitute with turkey breast if desired.
  • 4 cups Salad Greens Baby spinach or mixed greens.
  • 1 medium Red Bell Pepper Any color bell pepper can be used.
  • 2 pieces Oranges Juicy slices.
  • 0.5 cups Sliced Almonds Can substitute with walnuts or pecans.
For the Marinade
  • 1 tablespoon Orange Zest
  • 0.5 cups Orange Juice Can switch to lemon juice if preferred.
  • 3 cloves Garlic Minced.
  • 2 tablespoons Honey Maple syrup works as a vegan substitute.
  • 1 teaspoon Dried Thyme Fresh herbs can be used for better aroma.
For the Dressing
  • 0.25 cups Olive Oil Avocado oil is an alternative.
  • 2 tablespoons White Wine Vinegar Apple cider vinegar can be substituted.
  • 0.25 cups Fresh Orange Juice Combining with apple juice adds a nice twist.
  • 1 tablespoon Shallots Minced, red onion can replace.
  • to taste Salt
  • to taste Pepper

Equipment

  • Baking pan
  • Jar or bowl for dressing
  • Meat thermometer
  • Resealable bag

Method
 

Marinating Chicken
  1. In a resealable bag, combine the orange zest, orange juice, minced garlic, honey, and dried thyme. Add the chicken breast, ensuring they are well-coated in the marinade. Seal the bag and refrigerate for 6-8 hours.
Broiling Chicken
  1. Preheat your broiler to high and line a baking pan with aluminum foil. Remove the chicken from the marinade, season with salt and pepper, and place on the prepared pan. Broil for about 15-20 minutes, flipping halfway, until the internal temperature reaches 165°F.
Preparing Dressing
  1. In a jar or bowl, add the olive oil, white wine vinegar, fresh orange juice, and minced shallots. Season with salt and pepper. Shake or whisk until well emulsified.
Assembling Salad
  1. On a large platter, divide the salad greens, layer the sliced red bell pepper and orange slices over the greens. After the chicken has rested for a few minutes, slice and arrange it on top.
Finishing Touches
  1. Drizzle the honey-orange vinaigrette over the salad. Sprinkle sliced almonds on top for extra crunch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 2500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftover components separately in the fridge for up to 2 days. Marinated chicken can be frozen for up to 3 months.

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