Description
This refreshing Winter Spa Salad with Lemon Chicken combines bright citrus flavors, creamy avocado, and tender grilled chicken with a vibrant mix of spinach, pomegranate, and chickpeas. Perfectly dressed with a tangy homemade vinaigrette and a creamy mustard-mayo dressing, it’s a light yet satisfying meal ideal for cooler months that feels indulgent yet health-conscious.
Ingredients
For the Chicken Marinade
- 1 lb. boneless skinless chicken breasts
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- Juice of one half of a lemon
- 1/2 teaspoon salt
For the Salad
- 2 cara cara oranges, peeled and cut into pieces
- 1 avocado, sliced
- 1/2 cup pomegranate arils
- 2 cups spinach, torn or cut into small pieces
- 1 14-ounce can chickpeas, rinsed and drained
- 1 shallot, thinly sliced
- A handful of chopped fresh herbs (parsley or mint)
For the Dressing
- 3 tablespoons mayonnaise or Greek yogurt
- 1-2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard or other grainy mustard
- Salt, pepper, and/or honey to taste
- Olive oil for drizzling, optional
Instructions
- Prepare the chicken marinade: Whisk together the olive oil, apple cider vinegar, lemon juice, and salt in a bowl. Add the chicken breasts to the marinade, cover, and refrigerate for 30 minutes or up to 2 hours to soak flavors.
- Make the dressing: In a separate bowl, combine mayonnaise or Greek yogurt with champagne vinegar and Dijon mustard. Whisk well until smooth. Season with salt, pepper, and honey according to taste.
- Cook the chicken: Heat oil in a pan or preheat a griddle over medium heat. Remove chicken from marinade and discard excess marinade. Grill or cook the chicken pieces until cooked through and no longer pink inside, about 6-8 minutes per side depending on thickness. Remove and let rest for a few minutes before slicing.
- Assemble the salad: In a large bowl, combine the oranges, avocado slices, pomegranate arils, spinach, chickpeas, shallots, and chopped herbs. Add the sliced chicken on top, then toss gently with the prepared dressing to coat everything evenly.
- Serve and garnish: Adjust seasoning with additional salt and pepper if needed. Optionally, drizzle a bit more olive oil for extra richness. Serve immediately for best freshness and texture.
Notes
- Marinating the chicken longer enhances flavor and tenderness but can be done for as little as 30 minutes.
- Try substituting the cara cara oranges with blood oranges or regular navel oranges if out of season.
- You can use either mayonnaise or Greek yogurt for the dressing depending on your preference for creaminess and tang.
- This salad is best served fresh but you can refrigerate leftovers for up to 24 hours. Keep the dressing separate if possible to preserve texture.
- To make the salad vegan, omit the chicken and replace the mayo with vegan yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
