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Grilled Chicken Salad
with orange / jicama / avocado

Active: 30 minTotal: 1 hr

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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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This meal has 13 reviews

Loved this! The vinegarette was easy and tasty, added some black beans because I had them and my jicama had gone bad. Will definitely make again.

By: Christine
Posted: Aug 14, 2019
Diet: Gluten-free

I like these salad dishes, but my wife isn't the biggest fan. It's a nice summer dish I think. We can't find Jicama up here in Canada, so we substituted cucumbers.

By: Caitlin
Posted: Aug 10, 2019
Diet: Vegetarian

Good but not amazing.

By: Sundi
Posted: Aug 07, 2019
Diet: Original

The chicken was soooooo good! Loved the vinaigrette too. I chopped my jicama a couple days early and it went bad (did you know it can ferment?) so I subbed some shredded carrots I had on hand. Also subbed sliced almonds for the pepitas.

By: Kathryn
Posted: Aug 05, 2019
Diet: Original

The vinaigrette was amazing. I read the reviews before attempting. Subsequently doubled the vinaigrette portions. Honestly, this may have been the best Grilled Chicken Salad I've ever tasted.

By: william
Posted: Aug 05, 2019
Diet: Original

Better than expected. We brushed the tofu with some of the vinaigrette before grilling and that turned out really, really well. Portions seemed pretty small. We made enough for 6 people - which usually results in leftovers. Not this time. Even added bread,. Kids asked for more food and ended up downing some string cheese and extra fruit. Glad we didn't make the 4 person meal!

By: Jennifer
Posted: Aug 02, 2019
Diet: Vegetarian