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Grilled Honey-Orange Chicken Salad

Juicy Grilled Honey-Orange Chicken Salad for Summer Bliss

Enjoy a fresh and vibrant Grilled Honey-Orange Chicken Salad, perfect for summer gatherings.
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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
  • 4 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.
  • 2 pieces Oranges Juicy slices for natural sweetness.
  • ½ cup Sliced Almonds Can be substituted with walnuts or pecans.
For the Marinade
  • 2 tablespoons Orange Zest
  • ½ cup Orange Juice Can use lemon juice instead.
  • 3 cloves Garlic Minced.
  • ¼ cup Honey Maple syrup is a vegan substitute.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a more aromatic flavor.
For the Dressing
  • ⅓ cup Olive Oil Avocado oil can be an alternative.
  • 2 tablespoons White Wine Vinegar Apple cider vinegar can be used.
  • ¼ cup Fresh Orange Juice Combine with apple juice for variety.
  • 2 tablespoons Shallots Can replace with red onion.
  • to taste Salt and Pepper Adjust according to personal taste.

Equipment

  • Large resealable bag
  • baking pan
  • Mixing bowl or jar

Method
 

Marination and Cooking
  1. In a large resealable bag, combine orange zest, orange juice, minced garlic, honey, and dried thyme. Add chicken breasts, seal the bag, and refrigerate for 6-8 hours.
  2. Preheat broiler on high and line a baking pan with foil. Remove chicken from fridge, season with salt and pepper, and broil for 15-20 minutes, flipping halfway until cooked.
Preparation and Assembly
  1. In a small jar, combine olive oil, white wine vinegar, fresh orange juice, and minced shallots. Season with salt and pepper, shake or whisk until emulsified.
  2. On a large platter, create a bed of salad greens. Top with red bell pepper and orange slices. Slice the broiled chicken and arrange on top of the salad.
  3. Drizzle the honey-orange vinaigrette over the salad and sprinkle sliced almonds on top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Maximize marinade time for best flavor. Check chicken temperature for safety.

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