There is something about a great salad in the summer that just hits different – and this new Grilled Chicken and Citrus Salad is perfect for when you want a light but satisfying healthy lunch or dinner.

This vibrant salad offers a powerhouse of ingredients that collectively contribute to balanced blood sugar, metabolism, and skin health. It’s protein packed with lean chicken breast (its also great with grilled tofu for my vegan readers) to help stabilize blood sugar levels and increase metabolic rate. Avocado and extra virgin oil provide healthy fats for helping you feel full and to keep your skin looking plump and glowy.

Grapefruit and orange, both low glycemic index options, contain vitamin C and antioxidants crucial for collagen production and skin elasticity, alongside metabolism-boosting compounds. Cucumber and red onion, low in calories and high in water content, help maintain hydration, regulate blood sugar, and support metabolic health with their rich nutrient profiles.

 

Ingredients

(makes 2 servings)

For the salad:

• 2 boneless, skinless chicken breasts
• 1 avocado, sliced
• 1 grapefruit, segmented
• 1 orange, segmented
• 1 cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• Toasted nuts or seeds
• Mixed salad greens (spinach, arugula, or your choice)
• Optional: dollop of greek yoghurt for extra protein

For the dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• Salt and pepper to taste

 

Directions

Pound the chicken breasts slightly to even thickness. Season with salt and pepper. In a bowl, combine 2 tablespoons of olive oil, lemon juice, a pinch of salt, and a pinch of pepper and mix well.

Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for about 15-30 minutes. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes on each side or until cooked through. Once done, let the chicken rest for a few minutes before slicing it into thin strips.

In a large salad bowl, add the mixed salad greens, sliced avocado, segmented grapefruit, segmented orange, sliced cucumber, and thinly sliced red onion.

In a small bowl, whisk together the olive oil, fresh lemon juice, fresh orange juice, salt, and pepper. Adjust the seasoning to your taste.

Drizzle the dressing over the salad ingredients in the bowl. Gently toss the salad to combine, being careful not to mash the avocado. Top the salad with toasted nuts or seeds and the grilled chicken slices.

Divide the salad among serving plates or bowls. Garnish with additional freshly ground black pepper and a drizzle of olive oil if desired.

Optional: add a dollop of greek yoghurt for extra protein and creaminess!