Traditional recipes

Grilled Chicken Citrus Salad

Grilled Chicken Citrus Salad

2/3

cup citrus vinaigrette dressing

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

bag (10 oz) ready-to-eat romaine lettuce

2

unpeeled apples, cubed (about 2 cups)

1/2

cup coarsely chopped dried apricots

2

medium green onions, sliced (2 tablespoons)

1/2

cup chopped honey-roasted peanuts

Hide Images

  • 1

    Heat gas or charcoal grill. Place 2 tablespoons of the dressing in small bowl. Brush all sides of chicken with the 2 tablespoons dressing.

  • 2

    In large bowl, toss lettuce, apples, apricots and onions; set aside.

  • 3

    Place chicken on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

  • 4

    Add remaining dressing to lettuce mixture; toss. On 4 plates, divide lettuce mixture. Cut chicken crosswise to slices; place on lettuce. Sprinkle with peanuts.

Expert Tips

  • With so many wonderful prewashed salad greens available, feel free to use your favorite for this recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
510mg
21%
Potassium
880mg
25%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
24%
Sugars
23g
Protein
39g
Vitamin A
100%
100%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
15%
15%
Exchanges:

0 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Looking for a fresh and unique taste for your next grilling session? Prepare this fabulous marinated grilled chicken, made with the convenient GOYA® Mojo Criollo Marinade, fresh chopped cilantro, and lime zest. Once you marinate it, just take it to the grill and that’s it! You’ll have delicious chicken, perfect to pair with tasty grilled corn on the cob, drenched in a creamy Mexican sauce and crumbled GOYA® Queso Fresco. ¡Buen provecho!

Made with GOYA® Mojo Criollo Marinade

This grilling season let GOYA® Mojo Criollo Marinade be your secret ingredient for all your meat and poultry recipes. Its intense yet balanced garlic, onion, and citrus flavors come ready for you to add a delicious Latin touch to your grilled dishes. Try it!


Maple Citrus Salad with Grilled Chicken

In the summertime, I tend to gravitate towards lighter meals. I love main course salads because they&rsquore light and nutritious but still filling. And I can take advantage of all of the beautiful produce that&rsquos abundant this time of year. My Maple Citrus Salad with Grilled Chicken is the perfect summer meal whether you&rsquore entertaining or having a casual weekday dinner with your family. The salad dressing doubles as a marinade for the chicken and in the time it takes to grill the chicken, you can assemble the rest of the salad. It&rsquos a colorful, delicious, no fuss dish that comes together in just about 30 minutes!

It&rsquos so easy to make your own salad dressing at home- once you try it, you&rsquoll never want to buy it at the store again! You just need oil, an acid (like vinegar or lemon juice), and an emulsifier (like mustard) to bind it all together. Then you simply add whatever seasonings you like such as herbs or sweeteners. For my Maple Citrus Dressing, I used a combination of citrus juice (orange, lemon, and lime) and cider vinegar for bright flavor. To sweeten the dressing, I used 100% pure maple syrup from Canada.

Maple syrup is one of my favorite natural sweeteners to use in my recipes because it has a rich flavor and it&rsquos also vegan, as opposed to honey. 100% pure maple syrup from Canada is a natural sweetener that is derived directly from the maple tree&rsquos sap. It contains several vitamins and minerals including riboflavin and manganese as well as several beneficial plant compounds, or polyphenols. One of these polyphenols, Quebecol, naturally forms when the sap is boiled to produce maple syrup. When consumed in moderation, maple syrup can be part of a healthy diet.

Although many of us traditionally think of maple syrup as a topping for pancakes and waffles, it actually can be used in a wide variety of both sweet and savory culinary applications. Check out some of my favorite maple syrup recipes from the blog at the end of this post!

In addition to functioning as a salad dressing, I also use the Maple Citrus Dressing as a quick marinade for the chicken. The dressing tenderizes the chicken and infuses it with rich flavor. Plus, the maple syrup helps the chicken get nice and caramelized on the grill, giving it even more flavor and a beautiful golden brown color.

I like to use mixed baby greens for this salad and I top them with slices of fresh orange and avocado. I found some lovely blood oranges at the market, so I added those to my salad too. Then I slice the chicken and arrange it on top. A final sprinkling of sliced almonds and dinner is ready!

Looking for some other dishes with maple syrup? Here are a few from the blog to get you started:


Grilled Citrus-Marinated Mexican Chicken

Does anyone else desperately need a vacation? Or how about some chicken that just tastes like you’re on vacation?

Behold, I give you Grilled Citrus-Marinated Mexican Chicken!

You guys, I pretty much live for this chicken. It is so incredibly moist succulent and flavorful, the pictures just don’t do it justice.

I took one bite and realized just how badly the husband and I need to get out of this snow-globe of clouds and go somewhere beautiful.

Aren’t those just the pretties oranges you’ve ever seen?

Psych! They’re actually Honeybells, which are a cross between a grapefruit and a tangerine. Beautiful, right?

The only thing more beautiful may be these caramelized grill marks:

For this Mexican chicken marinade, we use orange and lime juices, a chili pepper, olive oil, salsa and salt and marinate the chicken overnight, so the acid from the citrus juices tenderizes the chicken and the sugar helps create those oh-so-pretty caramelized grill marks.

If you want less grill marks, then slice the chicken breasts thin, so that they cook faster.

You can cook this Mexican marinated chicken on a grill, or using a grill pan like this one on your stove top.

This Mexican orange chicken is totally killer (yes, I just said “killer”) with some Mexican rice and a classic Mexican Three Bean & Three Pepper Salad.

For those of you that follow on Facebook, you probably saw that I gave my followers the choice between this recipe being posted today, or my recipe for German Goulash.

I think everyone must be as sick of the cold weather as I am because this tropical chicken recipe won by majority vote.


FAQ&rsquos about shish kebobs and grilled chicken kebobs:

We love Chicken Shish Kebobs, what are the origins of shish kebobs?

Shish kebobs originated in Turkey and shish kebob in English means roast meat, so interesting when we start thinking where everything originates.

How long does it take to grill chicken kebobs and at what temperature?

Pre-heat the grill to about 500 degrees and then keep the temperature at 450 while grilling the chicken kabobs. It takes about 15 minutes to grill the chicken shish kababs turning frequently.

When making chicken kabobs, how do I prevent the skewers from burning?

I highly recommend purchasing metal skewers. You can order through Amazon or pick up some at any local Lowe&rsquos or Home Depot. The metal skewers are longer and you will re-use often. That said, to prevent the wood from burning, wooden skewers need to be soaked in water before using to make kabobs, at least 30 minutes or up to 3 hours.

What sides do you serve with Grilled Citrus Chicken Kabobs?

We love to serve these side with Grilled Chicken Shish Kabobs:

These chicken kabobs are marinated in a combination of oranges, limes, lemons and of course garlic and herbs. I like to marinate the chicken and veggies for a few hours and overnight is even better! The citrus blend gives a wonderful flavor to the chicken and veggies.

These grilled chicken citrus kabobs are fabulous on their own or over salad greens, over Roasted Spaghetti Squash, rice, or riced cauliflower.


Winter Salad With Grilled Chicken, Citrus, and Walnuts

Toast the walnuts in a small skillet over medium-high heat, stirring them frequently, about 2&ndash3 minutes. Transfer the toasted walnuts to a bowl and set aside.

Cut both ends off of each orange. Stand the fruit on a cutting board. With a sharp knife, cut the skin and white pith off of both oranges, starting from top and working toward the bottom. Holding the orange in your hand over a bowl, cut the sections from the orange between the membranes, letting the sections fall into the bowl. Squeeze the membrane to extract all of the juice reserve orange juice. Remove the sections to a medium bowl.

Place the cucumbers in a small bowl and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Transfer 1 tablespoon of the orange juice to a small bowl. Add the vinegar, olive oil and 1/4 teaspoon each salt and pepper. Whisk well to combine. Transfer the mixture to a small pitcher for serving. Set aside.

Lightly spray the chicken breasts with olive oil spray and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Preheat a grill pan on high heat for 1 minute. Grill the chicken until cooked through, about 5 minutes per side. Transfer the chicken breasts to a cutting board, let them stand 5 minutes, then cut each into slices on the diagonal.

Divide the romaine lettuce leaves among 4 plates top each with equal amounts of the cucumber slices and orange segments. Add 4 ounces chicken, and 1 1/2 teaspoons walnuts to each plate. Sprinkle each with chives and serve immediately, with the dressing served on the side.


Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »

Chef-owner of New York City’s Wildair and Contra, Jeremiah Stone combines the juice from grilled cabbage with vinegar and browned butter. Afterwards, he tosses the resulting vinaigrette with a salad of raw cabbage and hazelnuts for an all-season slaw. Get the recipe for Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts »


Winter Salad With Grilled Chicken, Citrus, and Walnuts

Toast the walnuts in a small skillet over medium-high heat, stirring them frequently, about 2&ndash3 minutes. Transfer the toasted walnuts to a bowl and set aside.

Cut both ends off of each orange. Stand the fruit on a cutting board. With a sharp knife, cut the skin and white pith off of both oranges, starting from top and working toward the bottom. Holding the orange in your hand over a bowl, cut the sections from the orange between the membranes, letting the sections fall into the bowl. Squeeze the membrane to extract all of the juice reserve orange juice. Remove the sections to a medium bowl.

Place the cucumbers in a small bowl and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Transfer 1 tablespoon of the orange juice to a small bowl. Add the vinegar, olive oil and 1/4 teaspoon each salt and pepper. Whisk well to combine. Transfer the mixture to a small pitcher for serving. Set aside.

Lightly spray the chicken breasts with olive oil spray and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Preheat a grill pan on high heat for 1 minute. Grill the chicken until cooked through, about 5 minutes per side. Transfer the chicken breasts to a cutting board, let them stand 5 minutes, then cut each into slices on the diagonal.

Divide the romaine lettuce leaves among 4 plates top each with equal amounts of the cucumber slices and orange segments. Add 4 ounces chicken, and 1 1/2 teaspoons walnuts to each plate. Sprinkle each with chives and serve immediately, with the dressing served on the side.


Grilled Citrus Chicken

Place sugar, oil, mustard, vinegar, garlic, lemon juice, lime juice and salt in medium bowl whisk together until well blended to make marinade.

Step two

Pour marinade into resealable plastic freezer bag. Add chicken seal bag. Turn several times to completely coat pieces. Refrigerate at least 2 hours or overnight, turning occasionally. When ready to cook, remove chicken from bag, allowing excess marinade to drip off. Discard leftover marinade.

Step three

Spray cold grill and cooking tongs with grilling spray. Position grill 4 to 6 inches from heat. Heat grill according to manufacturer's suggestion. Cook chicken over medium heat 15 to 20 minutes, to an internal temperature of 160°F, or until juice is no longer pink in thickest part. Turn frequently to prevent burning.

May substitute bone-in chicken breast or dark chicken for the boneless breast. Bone-in breast will need to cook 20 to 25 minutes, or until 160°F. Dark meat may need to cook up to 35 minutes.


How to Prep Ahead Grilled Chicken Salad

This grilled chicken salad recipe is simple to make but does require some chopping. The good news is you can prep your ingredients while your chicken is marinating. To prep ahead:

  • Chicken: can be marinated 12 hours in advance and stored in an airtight container in the refrigerator. You can also cook the chicken completely ahead of time.
  • Chop vegetables: can be chopped 24 hours in advance except the avocados and stored in separate airtight containers in the refrigerator. I will add the vegetables to separate paper towels, fold up the paper towels around the contents and place in sandwich bags – this keeps excess moisture away from the veggies to keep them fresh.
  • Chop apples: the apples can be chopped up to 24 hours ahead of time and soaked in a mixture of apple juice with a splash of lemon juice. This way they retain their apple flavor and they don’t become tart like soaking in lemon juice. Another great alternative is pineapple juice.
  • Cook bacon: can be cooked up to 3 days in advance, crumbled and stored in an airtight container in the refrigerator.
  • Corn: the corn cooks at same time as the chicken so it doesn’t make too much sense to prep ahead but you are still welcome to grill, cool and slice off of the cob store in an airtight container in the refrigerator.