High-Protein Californian Grilled Chicken Salad with Citrus Vinaigrette

Allergens

Nuts (almonds)

Ingredients

• 4 boneless, skinless chicken breasts Salt and pepper, to taste 1 tbsp olive oil 6 cups mixed greens (spinach, arugula, kale) 1 avocado, sliced 1 cup cherry tomatoes, halved 1/2 cup fresh blueberries 1/4 cup almonds, chopped 1/4 cup feta cheese, crumbled (optional) Citrus Vinaigrette: 1/3 cup fresh orange juice 1/4 cup extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp honey 2 cloves garlic, minced Salt and pepper, to taste

Instructions

1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for about 6 7 minutes per side or until fully cooked through. Allow to rest for 5 minutes before slicing.
2. In a small bowl, whisk together orange juice, lemon juice, honey, garlic, salt, and pepper to make the citrus vinaigrette. Set aside.
3. Divide mixed greens among four plates or bowls. Top with grilled chicken, avocado slices, cherry tomatoes, blueberries, almonds, and feta cheese (if using).
4. Drizzle each salad with citrus vinaigrette to taste.

Chef’s Insight

The combination of flavors and textures in this dish creates a symphony for your taste buds, leaving you feeling satisfied and energized.

Notes

Adjust the amount of vinaigrette to your preferred dressing consistency.