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Grilled Honey-Orange Chicken Salad

Delicious Grilled Honey-Orange Chicken Salad for Summer Fun

A refreshing Grilled Honey-Orange Chicken Salad that’s perfect for summer gatherings, bursting with flavor and customization options.
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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: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Skinless, Boneless Chicken Breasts Turkey breast makes a great lean substitute.
  • 1 tablespoon Orange Zest
  • ½ cup Orange Juice
  • 2 cloves Garlic Minced.
  • 3 tablespoons Honey Maple syrup is a vegan alternative.
  • 1 teaspoon Dried Thyme Fresh herbs can enhance aroma and taste.
For the Salad
  • 4 cups Salad Greens Typically baby spinach or mixed greens.
  • 1 medium Red Bell Pepper Provides sweetness and crunch.
  • 2 pieces Oranges Adds natural sweetness.
  • ½ cup Sliced Almonds Walnuts or pecans are great alternatives.
For the Dressing
  • ¼ cup Olive Oil Avocado oil is an excellent substitute.
  • 2 tablespoons White Wine Vinegar Apple cider vinegar gives a fruitier touch.
  • ¼ cup Fresh Orange Juice Mixing with apple juice offers a delightful twist.
  • 1 tablespoon Shallots Finely chopped.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.

Equipment

  • Broiler
  • baking pan
  • mixing bowl
  • whisk
  • resealable bag

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Combine orange zest, orange juice, garlic, honey, and thyme in a resealable bag. Add chicken, seal, and marinate in the refrigerator for 6-8 hours.
  2. Broil the Chicken: Preheat broiler to high. Remove chicken from marinade, season with salt and pepper, and broil for 15-20 minutes, flipping halfway, until cooked through.
  3. Prepare the Dressing: Whisk together olive oil, white wine vinegar, orange juice, and shallots. Season with salt and pepper to taste, and emulsify.
  4. Assemble the Salad: Layer greens, bell pepper, oranges on a platter. Slice cooked chicken and arrange it on top.
  5. Finish with Vinaigrette: Drizzle dressing over salad and sprinkle almonds on top for added crunch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 30IUVitamin C: 80mgCalcium: 6mgIron: 10mg

Notes

For best flavor, marinate the chicken for longer and let it rest after cooking to retain juices. Store leftovers separately for best quality.

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