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Grilled Chicken Salad
with orange / jicama / avocado

Active: 30 Total: 60

This fresh salad is hearty enough to stand on its own for dinner thanks to a good amount of protein from chicken and healthy fats from avocado.
Smarts: Jicama is a root vegetable that is juicy and very crisp. It comes in a large bulb that has to be peeled before slicing and serving. If you can't find it or just prefer to use something else, cucumber makes a great substitute.



Grilled Chicken Salad:
  • Chicken breasts, boneless and skinless - 1 lb
  • Honey Paprika Vinaigrette (ingredients listed separately) - 3 Tbsp + 6 Tbsp
  • Jicama - 8 oz , matchsticks (sub cucumbers)
  • Butter lettuce - 8 oz , leaves torn
  • Cilantro - 1 Tbsp , leaves torn
  • Avocados - 2 , sliced
  • Oranges - 2 , segments
  • Oil, cooking - 1 Tbsp
  • Pepitas / pumpkin seeds - 1/3 cup
Honey Paprika Vinaigrette:
  • Vinegar, red or white wine - 2 Tbsp
  • Honey - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Paprika - 1/2 tsp
  • Oil, cooking - 5 Tbsp


  1. Make vinaigrette - Whisk together vinegar, honey, mustard, and paprika. Add oil (portion for vinaigrette) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - Combine chicken with first portion of vinaigrette. Tenderize with a fork and marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)

  3. Jicama / Lettuce / Cilantro / Avocados / Oranges - (If prepping right before cooking and using the grill, get grill heating while finishing with prep.) Prep as directed.

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  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  2. If cooking on the grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. {grill}: Brush grates with oil (portion for salad) and place chicken over direct heat. Sear on both sides until lightly charred. 

  4. {grill}: Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.

  5. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush with oil (portion for salad). Add chicken and sear on both sides. Reduce heat to medium and cover chicken with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees.

  6. Transfer chicken to a cutting board and let rest, covered, for 5 minutes.

  7. Slice chicken.

  8. Assemble salads by forming a bed of lettuce. Arrange jicama, avocados, oranges, chicken, and pepitas on top. Finish with second portion of vinaigrette and cilantro. Enjoy!



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