summer citrus grilled chicken salad

Roast the potatoes.

Preheat the oven to 475 degrees F. Using a gallon-size zip-top bag or bowl, toss the potatoes with the olive oil, salt, and pepper to evenly coat. Place the potatoes on a rimmed baking sheet and roast for about 20-25 minutes, or until golden brown. Set the potatoes aside.

Marinate the chicken.

Whisk the lemon juice, olive oil, thyme, garlic powder, oregano, salt, and pepper together in a bowl and pour into a gallon-size zip-top bag or bowl. Add the chicken and toss well to coat. Marinate for at least 30 minutes in the fridge.

Prepare the dressing.

Combine all of the ingredients in a glass jar and shake or whisk until combined.

Grill the chicken.

Set the grill, grill pan, or skillet to medium-high heat. Grill the chicken, 4 to 5 minutes per side, until the chicken is cooked through and has light char marks.

Assemble the salad.

Add the mixed greens, goat cheese, almonds, scallions, oranges, and potatoes to a large serving bowl or platter. Add the dressing and toss to combine. Once the salad has been tossed, top with the chicken. Serve and enjoy!

If you make this summer citrus grilled chicken salad, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

summer citrus grilled chicken salad

INGREDIENTS

• 1 (8-ounce) log fresh goat cheese, crumbled

• 1/2 pound baby white potatoes, cut crosswise into 1/2-inch-thick slices

• 3/4 pound boneless skinless chicken breast, sliced

• 4 cups mixed salad greens or arugula

• 1 can (11 ounces) mandarin oranges, drained

• 1/4 cup sliced almonds, toasted

• 2 tablespoons extra virgin olive oil

• salt and pepper, to taste

• 4 tablespoons scallions, thinly sliced

CITRUS HERB MARINADE

• 1/2 lemon, juiced

• 2 tablespoons extra virgin olive oil

• 1 teaspoon dried thyme

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

SCALLION YOGURT DRESSING

• 1/2 cup plain greek yogurt

• 1/2 cup scallions, thinly sliced

• 1/4 cup extra virgin olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 lemon, juiced

INSTRUCTIONS

1. Preheat the oven to 475 degrees F. Using a gallon-size zip-top bag or bowl, toss the potatoes with the olive oil, salt, and pepper to evenly coat. Place the potatoes on a rimmed baking sheet and roast for about 20-25 minutes, or until golden brown. Set the potatoes aside.

2. Marinate the chicken. Whisk the lemon juice, olive oil, thyme, garlic powder, oregano, salt, and pepper together in a bowl and pour into a gallon-size zip-top bag or bowl. Add the chicken and toss well to coat. Marinate for at least 30 minutes in the fridge.

3. Prepare the dressing. Combine all of the ingredients in a glass jar and shake or whisk until combined.

4. Set the grill, grill pan, or skillet to medium-high heat. Grill the chicken, 4 to 5 minutes per side, until the chicken is cooked through and has light char marks.

5. Assemble the salad. Add the mixed greens, goat cheese, almonds, scallions, oranges, and potatoes to a large serving bowl or platter. Add the dressing and toss to combine. Once the salad has been tossed, top with the chicken. Serve and enjoy!