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Grilled Honey-Orange Chicken Salad

Grilled Honey-Orange Chicken Salad for Refreshing Summer Bliss

A vibrant Grilled Honey-Orange Chicken Salad perfect for summer, featuring juicy chicken and fresh ingredients.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Total Time 8 hours 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Skinless, Boneless Chicken Breast Halves the star protein source that turns juicy and tender when marinated
  • 4 cups Salad Greens a mix of baby spinach and arugula recommended
  • 1 medium Red Bell Pepper sliced; feel free to use any sweet pepper
  • 2 pieces Oranges peeled and sectioned; substitute with tangerines for zest
  • Sliced Almonds toasted; swap for walnuts or pecans if preferred
  • 2 tsp Orange Zest enhances the vibrant flavor
  • 1/3 cup Fresh Orange Juice brightens all flavors
  • 4 cloves Garlic minced; fresh garlic is always the best choice
  • 2 Tbsp Honey adds sweetness to the marinade
  • 1.5 tsp Dried Thyme or savory; can use Italian seasoning
  • 2 Tbsp Olive Oil rich in healthy fats
  • 2 Tbsp White Wine Vinegar achieves perfect tanginess
  • 1.5 tsp Shallots finely chopped; can use red onion
  • Salt and Pepper to taste

Equipment

  • Broiler
  • Baking sheet
  • Medium bowl
  • Resealable Bag

Method
 

Step-by-Step Instructions
  1. In a resealable bag, combine orange zest, fresh orange juice, minced garlic, honey, and dried thyme. Add chicken breast halves, seal, and refrigerate for 6-8 hours, turning bag periodically.
  2. Preheat the broiler to high. Line a baking sheet with aluminum foil, discard marinade, season chicken with salt and pepper, and broil for 15-20 minutes, turning halfway through until cooked through.
  3. In a medium bowl, whisk together olive oil, white wine vinegar, fresh orange juice, minced garlic, and chopped shallots. Season with salt and pepper to taste.
  4. On a large platter, divide salad greens, layer with sliced red bell pepper and oranges. Slice the rested chicken and arrange over the salad, drizzle with dressing, and garnish with toasted almonds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 2500IUVitamin C: 70mgCalcium: 100mgIron: 2mg

Notes

This salad is fresh, colorful, and easily customizable with different proteins or fruits. Marinate the chicken overnight for optimal flavor.

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