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Grilled Honey-Orange Chicken Salad

Grilled Honey-Orange Chicken Salad for a Refreshing Summer Bite

Grilled Honey-Orange Chicken Salad is a vibrant, clean-eating friendly dish perfect for summer.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 8 hours
Total Time 8 hours 35 minutes
Servings: 4 salads
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 pieces Skinless, Boneless Chicken Breast Halves Thighs can give a more flavorful touch.
  • 4 cups Salad Greens Mix spinach and arugula for a nutrient boost.
  • 1 medium Red Bell Pepper Yellow or green peppers work too.
  • 2 medium Oranges Mandarins are a hassle-free alternative.
  • Sliced Toasted Almonds Walnuts or pecans can be used instead.
For the Marinade
  • 2 tsp Orange Zest Lemon zest is a zesty substitute.
  • 1/3 cup Fresh Orange Juice Bottled juice can work in a pinch.
  • 4 cloves Garlic, minced Swap for garlic powder if necessary.
  • 2 Tbsp Honey Maple syrup suits vegan options.
  • 1 ½ tsp Dried Thyme Can be swapped for variety.
For the Dressing
  • 2 Tbsp Olive Oil Avocado oil is a neutral alternative.
  • 2 Tbsp White Wine Vinegar Apple cider vinegar is a great swap.
  • 2 Tbsp Fresh Orange Juice Lemon juice can add tang if preferred.
  • 2 cloves Garlic, minced Ensures flavor continuity from the marinade.
  • 1 ½ tsp Shallots, finely chopped Red onions offer a sharper taste.
  • Salt and Pepper Essential for seasoning to taste.

Equipment

  • Medium bowl
  • Resealable plastic bag
  • Broiler pan
  • Glass jar
  • whisk
  • Plates

Method
 

Marinade Preparation
  1. In a medium bowl, whisk together the orange zest, fresh orange juice, minced garlic, honey, and dried thyme until well combined. Place the chicken halves in a resealable plastic bag, pour in the marinade, seal tightly, and refrigerate for 6-8 hours.
Chicken Cooking
  1. Preheat your broiler and line a broiler pan with foil. After marinating, remove the chicken from the bag and discard the marinade. Season with salt and pepper, then broil for 15-20 minutes, turning once halfway through.
Dressing Preparation
  1. Mix the dressing by combining olive oil, white wine vinegar, fresh orange juice, minced garlic, and finely chopped shallots in a glass jar. Shake vigorously until emulsified.
Salad Assembly
  1. Once the chicken is cooked, slice it, and assemble the salad by layering greens, red bell pepper, orange segments, and grilled chicken. Drizzle with dressing and sprinkle with almonds.

Notes

For maximum flavor, marinate the chicken overnight. Use fresh oranges for the best taste.