Winter Lemon Chicken Salad
Ingredients
- For the Salad:
- 1 pound boneless skinless chicken breasts
- 2 Cara Cara oranges peeled and segmented
- 1 ripe avocado sliced
- ½ cup pomegranate seeds
- 2 cups fresh spinach roughly chopped
- 1 14-ounce can chickpeas, rinsed and drained
- 1 shallot thinly sliced
- Fresh herbs such as parsley or mint finely chopped
- For the Lemon Chicken Marinade:
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- Juice of ½ lemon
- ½ teaspoon salt
- For the Dressing:
- 3 tablespoons mayonnaise or plain Greek yogurt
- 1 –2 tablespoons light vinegar such as white wine–style vinegar substitute*
- 2 teaspoons Dijon-style mustard
- Salt and black pepper to taste
- Honey optional, to balance acidity
- *non-alcoholic vinegar substitute
Instructions
- In a bowl, whisk together olive oil, apple cider vinegar, lemon juice, and salt. Add chicken, coat well, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- While the chicken marinates, whisk all dressing ingredients in a small bowl until smooth. Taste and adjust seasoning.
- Heat a skillet or grill pan over medium heat with a light drizzle of oil. Remove chicken from marinade and cook for 6–7 minutes per side, until fully cooked. Let rest for a few minutes, then slice.
- In a large serving bowl, combine spinach, chickpeas, oranges, avocado, pomegranate seeds, shallot, herbs, and sliced chicken.
- Drizzle dressing over the salad and gently toss until evenly coated. Finish with extra salt, pepper, or olive oil if desired. Serve immediately.
Notes
This refreshing winter salad combines juicy lemon-marinated chicken with vibrant citrus, creamy avocado, crunchy chickpeas, and antioxidant-rich pomegranates. It’s a nourishing, protein-packed meal perfect for healthy dinners, light lunches, or seasonal entertaining.