Citrus Chicken Salad (2025)

No matter the time of year, I’m always craving a salad. There is nothing more satisfying than crunchy greens with a delicious dressing, especially if the salad is full of “extras.”

Enter this citrus chicken salad! It’s a salad that has a bright citrus flavor, full of sharp sweetness on top of a bed of greens, piled with perfectly roasted chicken. This salad is filling, it’s healthy, but most of all it’s just plain good.

This avocado citrus dressing is my take on a green goddess dressing and packs a serious flavor punch. I’ve been known to make extra batches of this dressing just to use as a dip. It’s that good!

The ingredients in this citrus chicken salad

• Chicken breast is the undeniable all-purpose meat to always have on hand. Chicken is a great lean protein, but does not always have a lot of flavor. To remedy this, the chicken’s flavor is turned up by first browning it on the stovetop. This creates a crust on the exterior of the chicken. It’s then roasted in the oven to perfectly cook without drying out.
• Dijon mustard will always find a use in my kitchen. In this recipe, it adds a touch of bright flavor to the chicken and a little funk to the dressing.
• Orange juice provides a sweet, slightly acidic flavor to the chicken along with a brightness in the dressing. Since the salad focuses on citrus, it’s appropriate to include it in multiple ways.
• Avocado is both a topping to the salad and used in the dressing. It gives a rich, creamy texture to both.
• Cashews are also used both on the salad (for a crunch) and blended into the dressing. Cashews add fat to the dressing and give it a beautlful consistency.
• Garlic and scallion help balance the the sweetness of the dressing.
• Orange and grapefruit are segmented to remove their peel and skins, leaving only the fruit. This is a great way to showcase the beauty of the fruit and make them easier to eat. If available, choose a variety of oranges as each can lend a different flavor.
• Romaine lettuce is the green of choice since it is always crunchy and provides a crisp fresh texture as the base of the salad.

Tips to prepare the salad

The best plan of action when making this salad is to begin with the chicken on the stovetop. Once the chicken is browned, with a slightly crispy crust, and busy roasting in the oven, there is plenty of time to blend up the dressing.

A blender is key in the dressing becoming smooth and creamy. For easier clean-up, use an immersion blender.

I will often eat a salad as a meal and this one is a perfect example of having all the groups we need. There are healthy fats, lean protein, and greens. Beyond the health aspects, this is super delicious and will have you preparing it time and again.

Watch how to make this citrus chicken salad