Description
Bright chopped salad with citrus, chickpeas, avocado and grilled chicken.
Ingredients
Scale
- 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