Dulcia
I love salads that feel like a spa day on a plate, and this Winter Spa Salad with Lemon Chicken is exactly that. Bright citrus, tender lemon-marinated chicken, creamy avocado and a pop of pomegranate make it refreshingly balanced and satisfying. I usually make it for lunch, or a light dinner when I want something colorful and quick.
Origins
This salad grew from my habit of combining citrus with savory elements in winter, when heavy meals feel too much. Citrus like the cara cara orange adds sweetness and acidity, while chickpeas and chicken add staying power. For more on chickpeas and their history, see the Wikipedia entry on chickpeas: https://en.wikipedia.org/wiki/Chickpea. For general food safety and poultry guidance I refer to the USDA: https://www.usda.gov.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 cara cara oranges, peeled and cut into pieces
- 1 avocado, cut into slices
- 1/2 cup pomegranate arils
- 2 cups spinach, torn or cut into small pieces
- 1 14-ounce can chickpeas, rinsed and drained
- 1 shallot, thinly sliced
- a handful of chopped fresh herbs like parsley or mint
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- juice of one half of a lemon
- 1/2 teaspoon salt
- 3 tablespoons mayonnaise or Greek yogurt
- 1-2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard, or other grainy mustard
- salt, pepper, and/or honey to taste
I keep the ingredient list flexible. If you prefer Greek yogurt to mayonnaise in the dressing, use it for a lighter finish.
For more recipes and inspiration visit my site: https://www.dulciarecipes.com/.
Instructions
- Whisk the marinade ingredients together. Place them in a bowl with the chicken, cover and refrigerate for 30 minutes while you prep the other ingredients, or up to 2 hours if you have time.
- Whisk the dressing ingredients together until smooth. Taste and adjust salt, pepper or honey as needed.
- Heat the oil in a pan or pre-heat a griddle. Remove excess marinade from the chicken and grill the chicken pieces until cooked through. Let the chicken rest for a few minutes, then slice or chop.
- Toss the spinach, chickpeas, shallot, pomegranate arils, orange pieces, avocado, herbs and sliced chicken with the dressing. Season with additional salt and pepper, and finish with a drizzle of good olive oil if you like.
Chicken and Citrus Chopped Salad
- Total Time: 65 mins (including marinating)
- Yield: 3–4 servings 1x
Description
Bright chopped salad with citrus, chickpeas, avocado and grilled chicken.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 cara cara oranges, peeled and cut into pieces
- 1 avocado, cut into slices
- 1/2 cup pomegranate arils
- 2 cups spinach, torn or cut into small pieces
- 1 14-ounce can chickpeas, rinsed and drained
- 1 shallot, thinly sliced
- a handful of chopped fresh herbs (parsley or mint)
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- juice of one half of a lemon
- 1/2 teaspoon salt
- 3 tablespoons mayonnaise or Greek yogurt
- 1–2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard (or other grainy mustard)
- salt, pepper, and/or honey to taste
Instructions
- Whisk marinade ingredients together; place in a bowl with the chicken, cover and refrigerate for 30 minutes (or up to 2 hours).
- Whisk the dressing ingredients together.
- Heat oil in a pan or preheat a griddle, discard excess marinade from the chicken and grill the chicken pieces until cooked through, then let rest a few minutes before slicing.
- Toss the salad ingredients, including the sliced chicken, with the dressing and season with additional salt, pepper and a drizzle of good olive oil if desired.
- Prep Time: 20 mins (plus 30 mins marinating)
- Cook Time: 15 mins
Tips
- Make it ahead: Marinate the chicken up to 2 hours and keep the dressing separate until ready to serve.
- Avocado tip: Add avocado just before serving to avoid browning.
- Balance: If the salad tastes flat, add a touch more lemon or champagne vinegar, or a drizzle of honey for sweetness.
Variations
- Mediterranean twist: Swap spinach for mixed greens and add cucumber and olives.
- Warm grain bowl: Serve the grilled chicken and dressing over warm quinoa or farro for a heartier meal.
- Vegetarian swap: Omit chicken and add roasted sweet potato or extra chickpeas for protein.
FAQ
Q: How long will leftovers keep?
A: Stored in the refrigerator, components keep 2 to 3 days. I recommend keeping the dressing separate and adding avocado fresh.
Q: Can I use another orange?
A: Yes. Blood oranges, navel, or standard navels all work. Cara cara adds a lovely pink hue and sweet-tart flavor.
Q: Is this recipe gluten free?
A: Yes, as written it is naturally gluten free.
Conclusion
This Winter Spa Salad with Lemon Chicken is an easy, bright meal I return to when I want something nutritious and elegant without fuss. It is great for lunches, light dinners, and entertaining when you want something that looks beautiful on the table. Enjoy, and let me know how you customize it.