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Grilled Honey-Orange Chicken Salad

Juicy Grilled Honey-Orange Chicken Salad for Summer Bliss

This Grilled Honey-Orange Chicken Salad is a vibrant summer dish filled with juicy grilled chicken and fresh ingredients.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Total Time 8 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Skinless, Boneless Chicken Breasts Substitute with turkey breast for a leaner option.
  • 6 cups Salad Greens Use baby spinach or mixed greens.
  • 1 piece Red Bell Pepper Any color bell pepper can be used for variety.
  • 2 pieces Oranges Grapefruit can be used for a tart twist.
  • ½ cup Sliced Almonds Can be substituted with walnuts or pecans.
For the Marinade
  • 1 tablespoon Orange Zest Infuses the chicken with bright citrus flavor.
  • ½ cup Orange Juice Lemon zest and juice can be used for a different zing.
  • 3 cloves Garlic Enhances the richness of the chicken's flavor.
  • 2 tablespoons Honey Maple syrup is a vegan substitute.
  • 1 teaspoon Dried Thyme Fresh thyme will give a more aromatic flavor.
For the Dressing
  • ¼ cup Olive Oil Avocado oil can be an alternative.
  • 2 tablespoons White Wine Vinegar Apple cider vinegar can be used as a substitute.
  • ¼ cup Fresh Orange Juice Combine with apple juice for an interesting twist.
  • 1 tablespoon Shallots Red onion serves as a good replacement.
  • to taste Salt and Pepper Essential seasonings for flavor enhancement.

Equipment

  • resealable bag
  • baking pan
  • mixing bowl
  • meat thermometer

Method
 

Marinating and Cooking
  1. Marinate the Chicken: In a large resealable bag, combine the zest and juice from two fresh oranges, minced garlic, honey, and dried thyme. Add the chicken, seal the bag, and refrigerate for 6-8 hours.
  2. Broil the Chicken: Preheat your broiler on high, line a baking pan with foil, season the chicken with salt and pepper, and broil for 15-20 minutes until cooked through.
Assembling the Salad
  1. Prepare the Dressing: In a small jar or bowl, combine olive oil, white wine vinegar, orange juice, and shallots. Shake or whisk until emulsified.
  2. Assemble the Salad: On a serving platter, create a bed of salad greens, top with sliced red bell pepper and orange slices, then arrange sliced chicken on top.
  3. Finish the Salad: Drizzle the honey-orange vinaigrette over the salad and sprinkle sliced almonds on top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

For best results, marinate chicken for 6-8 hours and prepare the salad just before serving to avoid wilting.

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