Bursting with citrus flavor, this chicken salad is simple to make, and tastes delicious! Paleo and Whole30 friendly.
I love how fresh citrus brightens up a meal. This salad not only tastes wonderful, but it will make your kitchen smell amazing! What I love most about this salad is how simple it is. You can throw together the salad while the chicken is cooking, and have the meal on the table in 30 minutes or less. This salad is crunchy, a little tangy, slightly sweet, and utterly delicious. I hope you enjoy it as much as I do!
How to Make this Citrus Chicken Salad
- Season and cook chicken thighs
- Throw together all the dressing ingredients
- Chop veggies
- Toss all the salad ingredients together and enjoy!
Tips for Making this Citrus Chicken Salad:
- You could use a store bought fully cooked chicken for a shortcut
- Feel free to add in other veggies – broccoli, snap peas, and cabbage would all be great!
- Substitute lemon, grapefruit, or lime in the dressing to add a different twist.
- The longer you let the dressing sit, the better the flavor is. Making it the night before you are planning to eat it would be great!
If you make this recipe, I’d love to know what you think. Please rate this recipe below. 🙂
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Bursting with citrus flavor, this chicken salad is simple to make, and tastes delicious! Paleo and Whole30 friendly.
Ingredients
Chicken:
1 lb chicken thighs
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup orange juice (from 1–2 oranges)
1 T orange zest (from 1–2 oranges)
1 teaspoon sesame oil
1 teaspoon fish sauce
1 Tablespoon coconut aminos
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon honey (optional)
Salad:
6 cups mixed greens
1 (10.5 ounce) can mandarin oranges
3/4 cup cashews, roasted and salted
3/4 cup bell peppers (1 bell pepper)
1/2 cup diced red onion
Instructions
Preheat oven to 350 degrees F. Drizzle the chicken with olive oil, season with salt and pepper, and bake 20-30 minutes, until fully cooked. While the chicken is cooking, make the dressing. In a jar or bottle, combine the oil, vinegar, orange juice, orange zest, coconut aminos, sesame oil, fish sauce, salt, pepper, garlic powder, and honey (if using). Shake until well combined. Chop bell pepper and dice red onion. Combine all salad ingredients in a bowl: greens, mandarin oranges, cashews, bell pepper, and onion. Arrange cooked chicken over top and drizzle with dressing. Enjoy!
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Richard Harris says
This is a great salad to take to work or if you need a pick me up during those LOOOOONG winter doldrums!
★★★★★
Bob Smith says
This salad really is great to take to work or have on a cold winter day to help you get through what might be a LONG winter
★★★★★