Colourburst Citrus Chicken Salad

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20 min


20 min



Colourburst Citrus Chicken Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Orange slices, beets and radishes give this salad a zesty kick.


  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1/4 tsp granulated sugar


  • 1 142-g pkg baby arugula
  • 4 small cooked chicken breasts , sliced
  • 2 oranges , peeled and sliced in thin rounds
  • 2 radishes , thinly sliced
  • 2 shallots , thinly sliced
  • 1 raw beet , thinly sliced
  • 1 large ripe avocado , pitted and sliced
  • 1/2 cup pepitas , toasted


  1. Dressing: Whisk oil with lemon juice, Dijon and sugar in a medium bowl. Season with pepper.
  2. Salad: Arrange arugula on a platter. Scatter chicken, oranges, radishes, shallots, beet and avocado over arugula. Drizzle with dressing and sprinkle with pepitas.

Kitchen tip

If you have a mandoline, use it to safely and quickly slice your beet, radishes and shallots. (If you want to use multicoloured beets, use 2 small ones.) Otherwise, carefully slice them as thinly as you can with a sharp knife.

Kitchen tip

Use different varieties of in-season oranges, such as navel, cara cara or blood oranges, to make an even more colourful salad.