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Chicken Citrus Salad with a Vinaigrette Dressing

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Chicken Citrus Salad with a Vinaigrette Dressing


It’s in the middle of winter and it’s the citrus fruit season.  Having grown up in Michigan, citrus seemed to be a big thing during winter.  Whether in salads, orange slices sprinkled with powdered sugar and cinnamon or just eating them by themselves.  Citrus is bright and fresh.  So, I was thinking about spring and grilled chicken, citrus, crisp lettuce with a light dressing came to my mind.  Spring is on its way.







  • Servings: 2-3
  • Difficulty: Intermediate
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Chicken Citrus Salad with a Vinaigrette Dressing



  • 4 Chicken Breast, boneless and skinless
  • ½ tsp Lemon Salt 
  • Pepper
  • ½  tsp Garlic powder
  • ¼  cup Olive Oil, plus some for sautéing 
  • Handful of Asparagus, ends cut off
  • ½ English Cucumber, thinly sliced
  • 1 tsp Thyme, rough chop
  • 2 Tbsp Parsley, rough chop, for dressing and garnish
  • ¼ tsp Ginger
  • ¼ tsp Paprika
  • 1 small Red Onion, thinly sliced
  • 1 large Romaine Lettuce, rough chop
  • 1 small handful Arugula 
  • 2-3 Garlic cloves, finely chopped 
  • 1-2 Garlic cloves, minced
  • ¼ cup White Wine Vinegar
  • ½ – 1 tsp Honey Mustard 
  • ½ tsp Tarragon
  • 1 Pink Grapefruit, peeled/skinned, zest and sliced,
  • 2-3 Oranges, peeled/skinned, zest and sliced
  • 2 Red Oranges, peeled/skinned and sliced
  • ½ half Lime, zested, juiced
  • 1 Lemon, half zested and juiced and other half thinly sliced
  • Feta, chunks broken up, garnish
  • Pistachio nuts, garnish (optional)



  • Prepare the fruit, lemon and vegetables.  Zest, peel and slice the fruit.  Juice some of the orange and grapefruit, ½ tsp each and place in a small bowl.  Thinly slice the red onion, ½ of the lemon and English cucumber, finely chop the garlic, chop off ends of asparagus, chop up the romaine lettuce and crumble the feta cheese – breaking up the bigger chunks.
  • On a griddle or sauté pan, drizzle lightly with olive oil and salt the asparagus.  Cook til tender, al dente (still has a slight bite).  Remove to a plate.  
  • Prepare the chicken.  Pound out the chicken to tenderize, not to thin out.  In a small dish combine the lemon salt, pepper, garlic powder, ginger and paprika.  Sprinkle the chicken with the salt mixture.  In an ovenproof sauté pan or grill, turn on medium to high heat, drizzle olive oil and sauté the chicken until lightly brown on each side, cook for about 5 minutes on each side.  If you need to continue to cook the chicken until done, place in a 350 oven for about 10 minutes until the chicken is finished cooking.  
  • Make the dressing.  In a small bowl add the olive oil, minced garlic, white wine vinegar, honey mustard, salt and pepper, thyme, tarragon and 1 tsp chop parsley and zest of the citrus fruit and juice of half lemon. Whisk all together until all combined.  Taste and add in any more ingredients if needed.
  • On individual plates or on a large platter, add the lettuce and arugula, add the citrus fruit, celery and red onion.  Slice the individual chicken and place on the individual plates or around the platter.  Drizzle the dressing over the salad and sprinkle with the parsley, feta and pistachio nuts over the salad.  
  • Serve with a sliced baguette and a glass of wine and enjoy.  



  • Substitute fennel or celery.
  • Substitute honey mustard for Dijon or stone ground mustard
  • Add the juice of an orange or grapefruit to the dressing 
  • Feel free to have use shrimp for this salad


Enjoy ☺