Colourburst citrus chicken salad

Prep 25 min
Total 35 min
Makes 4 Servings



skinless, boneless chicken breasts
1/4 cup plus 1 tsp
1/2 tsp
3 tbsp
2 tbsp
Dijon mustard
142-g pkg
baby arugula
medium beet, very thinly sliced
naval oranges, peeled and segmented
shallots, thinly sliced
large ripe avocado, pitted and sliced
radishes, thinly sliced
1/2 cup
pepitas, toasted


  • Lay chicken on a cutting board. Cover with a large piece of wax paper. Using a rolling pin or mallet, pound thickest part of chicken until it has an even thickness. Brush with 1 tsp of oil and sprinkle with salt and pepper.
  • Preheat barbecue or a grill pan to medium. Spray or oil grill, then add chicken. Grill until chicken is springy when pressed, about 4 min per side. Transfer to a cutting board. Let stand for 5 min, then slice into strips.
  • Whisk 1/4 cup oil with lemon juice, Dijon mustard and sugar in a medium bowl. Season with pepper.
  • Line a large platter with arugula. Scatter chicken, beet, oranges, shallots, avocado and radishes over arugula. Drizzle with vinaigrette and sprinkle with pepitas.

Prep Tip: To segment an orange, slice peel from top and bottom of orange. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments.

Shopping Tip: Pepitas, or peeled pumpkin seeds, are available in the bulk section of most supermarkets.


Calories 438, Protein 22 g, Carbohydrates 26 g, Fat 30 g, Fibre 9 g, Sodium 484 mg.

Wine Pairings

Citrus chicken salad

Pair it with: A crisp B.C. riesling.
Bursting with grapefruit and mineral aromatics, this is the benchmark for rieslings on the West Coast. It’s an excellent match for the fruit and grilled-chicken combination.

Our pick: Cedar Creek Riesling, British Columbia, $22.

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