California Grilled Chicken Salad
Charred grilled chicken breast served over crisp greens with avocado, citrus, and a bright lemon vinaigrette. A fresh, light meal packed with California flavor.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 each boneless, skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp fresh cracked black pepper
- 4 cups mixed baby greens
- 1 each ripe avocado
- ½ cup fresh blueberries
- 3 each radish, sliced thin
- ½ cup red grapefruit segments
- 3 tbsp fresh lemon juice
- 1 each shallot, minced
- ½ tsp Dijon mustard
- 6 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp fresh cracked black pepper
Instructions
- 1
Pat chicken breasts dry with paper towels. Rub with 2 tbsp olive oil, salt, and pepper on both sides.
- 2
Whisk together lemon juice, minced shallot, and Dijon mustard in a small bowl. Slowly whisk in 6 tbsp olive oil until emulsified. Season with salt and pepper. Set aside.
- 3
Slice avocado in half lengthwise, remove pit, and scoop into a bowl. Squeeze a bit of lemon juice over to prevent browning.
- 4
Preheat grill to medium-high heat (about 400°F). Lightly oil grill grates.
- 5
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear. Transfer to cutting board and rest for 3 minutes.
- 6
Slice chicken against the grain into 0.5-inch strips.
- 7
Divide mixed greens between two plates. Arrange grilled chicken slices, avocado slices, blueberries, radish, and grapefruit segments over greens.
- 8
Drizzle lemon vinaigrette over salad. Serve immediately.
Tools you’ll need
- outdoor gas grill or charcoal grill
- instant-read meat thermometer
- cutting board
- chef's knife
- small mixing bowl
- whisk
- paper towels
- salad plates
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