Grilled Chicken Salad
with orange / jicama / avocado
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.
Ingredients
- 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
- Vinegar, red or white wine - 2 Tbsp
- Honey - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Paprika - 1/2 tsp
- Oil, cooking - 5 Tbsp
Prep
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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)
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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)
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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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Make
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Remove chicken from marinade (discard marinade) and season with some salt and pepper.
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If cooking on the grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
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{grill}: Brush grates with oil (portion for salad) and place chicken over direct heat. Sear on both sides until lightly charred.
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{grill}: Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
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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.
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Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
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Slice chicken.
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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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