Ingredients
Chicken Marinade
- 1 lb. boneless skinless chicken breasts
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- Juice of one half of a lemon
- 1/2 teaspoon salt
Salad
- 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
Dressing
- 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
- Marinate the Chicken: Whisk together the olive oil, apple cider vinegar, lemon juice, and salt to create the marinade. Place the chicken breasts in a bowl, pour the marinade over them, cover, and refrigerate for at least 30 minutes or up to 2 hours while you prepare the other ingredients.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise or Greek yogurt, champagne vinegar, Dijon mustard, and season with salt, pepper, and honey to your preference until smooth and creamy.
- Grill the Chicken: Heat a pan or preheat a griddle over medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken pieces until fully cooked through and no longer pink in the center, usually about 6-7 minutes per side depending on thickness. Once cooked, allow the chicken to rest for a few minutes before slicing.
- Toss the Salad: In a large bowl, combine the cara cara orange pieces, avocado slices, pomegranate arils, spinach, chickpeas, shallot slices, and chopped fresh herbs. Add the grilled chicken slices and drizzle with the prepared dressing. Toss everything gently to combine, adjusting the seasoning with extra salt, pepper, or olive oil if desired. Serve immediately.
Notes
- Marinate the chicken for up to 2 hours for enhanced flavor;
- Use Greek yogurt instead of mayonnaise for a lighter dressing;
- Fresh herbs like parsley or mint can be substituted or combined based on taste preference;
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety;
- For a dairy-free option, omit mayonnaise/Greek yogurt and substitute with extra olive oil and vinegar in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
