Grilled Chicken Salad With Orange Vinaigrette

By Rachael DeVaux
Total: 30 minutes
Your new favorite salad for summer. Super light and refreshing, it makes the perfect 30-minute dinner.



  • 1/4 cup squeezed orange juice , (1/2 an orange)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp honey


  • 2 organic chicken breast, trimmed, butterflied and halved. Seasoned with Pink salt and ground pepper.
  • 3-4 large handfuls mixed greens
  • 1/3 cup cilantro, chopped
  • 1/2 orange, peeled and sliced into bite-size pieces
  • 1/3 cup Marcona almonds
  • 1/4 cup soft goat cheese, crumbled


  • Whisk together the vinaigrette ingredients. Set aside in the fridge to chill.
  • Once the chicken is seasoned, grill.
  • In a large serving bowl add the mixed greens, cilantro, orange slices and almonds.
  • Pour a few tablespoons of the vinaigrette over the salad, reserving the rest. Toss until well coated.
  • Slice the chicken into strips and place on top of the salad.
  • Spoon a few tablespoons of the vinaigrette over the chicken and sprinkle the cheese evenly across the salad. Enjoy!
  • *Vinaigrette can be stored in an airtight container in the fridge for up to one week.

Additional Info

Course: Main Course, Salad

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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