Grilled Citrus Chicken Super Salad recipe

Grilled Citrus Chicken Super Salad recipe

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  • Meat and poultry
  • Poultry
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Super Low Carb, Super Low Fat, Super Low Cal, Super Quick, Super Easy - this is a colourful, flavoursome salad, and a perfect introduction to healthy eating.

County Dublin, Ireland

5 people made this

IngredientsServes: 2

  • 2 skinless chicken breasts
  • 2 cloves garlic
  • fresh coriander, chopped
  • fresh chives, chopped to garnish
  • 1 large ripe juicy orange
  • 1 lemon
  • a bowl of roughly ripped up Iceberg lettuce
  • 10 halved cherry tomatoes
  • handful of diced red salad onion
  • 1 tblsp balsamic vinegar
  • salt & pepper to taste

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Prepare the salad; mix tomatoes and onion and iceberg together in 2 bowls or plates.
  2. Grate some zest from the orange and lemon, add some to the salad and with the remainder, mix with chopped coriander and crushed garlic. Set aside.
  3. Take the breasts of chicken and flatten with a rolling pin, under a sandwich bag (to prevent juices flying everywhere).
  4. Grill (you can do this in the oven with a grilling tray and piece of tin foil underneath) for about 8-10 minutes.
  5. Turn over chicken breasts, making sure the juices run off and that they cook evenly.
  6. After another 8-10 minutes, stuff a slice of orange and lemon into/on top of each chicken breast, squeeze the juices over, sprinkle on the zest/garlic/coriander mix.
  7. Allow to cook another 4-6 minutes.
  8. Take out off oven and toss into salads with a bit of lemon juice and tablespoon of balsamic vinegar each.
  9. Add salt and pepper to taste, if desired.
  10. Garnish with slices of orange and lemon, a sprig of coriander and sprinkling of chopped chives.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

Very easy to make. It is the citrus zest that really makes this simple salad, don't be tempted to leave it out! I simply added the balsamic vinegar to the juices left from having cooked the chicken before drizzling over the salad. This would make a delicious summer meal or a lovely light change if you are like me and are craving healthier foods after the Christmas excess...or any excess!-05 Jan 2011

Great start to my new health and fitness regime! Thanks this is perfect, my huband and I enjoyed this light salad alongside a vegetable pasta maincourse it really is delicious, and with no guilt attached-28 Sep 2008

Step 1. In a large bowl, combine the olive oil, lemon lime and orange juice and spices. Coat a chicken on all sides. Place the chicken in the fridge and allow it to marinate for at least 2 hours.

Step 2. Set your grill to medium-high heat. Place the chicken skin side down and grill for 45 seconds-1 minute

Step 3. Turn the chicken 45 degrees and grill for an additional 30-45 seconds. Turn the chicken once more and grill for an additional minute or so, or until the skin of the chicken is nicely browned.

Step 4. Flip the chicken over. Move the chicken over to one side of the grill and shut those burners off.

Step 5. Keep the burners on high on the opposite side of the grill in order to set up a direct and indirect heating zone.

Step 6. Set your ThermoPro thermometer to 165 degrees Fahrenheit, or the poultry setting, and place the thermometer probe in the thickest part of the breast. If you are using a thermometer with two probes, you can set one probe into the breast and one probe into the thickest part of the thigh.

Step 7. Set your Thermopro thermometer to 145 degrees Fahrenheit and place the probe through the side of the thickest pork chop so the tip of the probe is in the center of the pork chop.

Step 8. Cover the grill and grill until the internal temperature reaches at least 165 degrees. Serve the chicken along with slices of lemon and lime.


    • 1 cup fresh orange juice
    • 1/3 cup fresh lime juice
    • 1/4 cup fresh lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon finely chopped fresh oregano
    • 3 teaspoons salt, divided
    • 2 teaspoons finely chopped fresh rosemary
    • 1 garlic clove, chopped
    • 1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
    • 1 teaspoon Hungarian sweet paprika
    • 1 teaspoon black pepper
    • Nonstick vegetable oil spray
    • 1 1/2 oranges
    • 2 foil-wrapped bricks or 1 cast-iron skillet

Citrus Marinated Chicken (El Pollo Loco CopyCat)

This Citrus Marinated Chicken is a total crowd pleaser, mimicking the classic flavors of El Pollo Loco chicken. A super easy Sunday meal prep for perfect chicken all week!

El Pollo Loco chicken reminds me of being a kid. Just about every weekend, my family would buy a big bucket of their chicken along with flour tortillas and black beans. Nothing really beats it for me.

If you haven&rsquot tried El Pollo Loco chicken, it&rsquos kind of hard to describe. The combination of citrus and charred skin really make it stand out from other chicken, along with the bright yellow color. I&rsquove been trying to perfect a lighter copycat recipe for years. This one definitely captures the flavor but with MORE citrus-and-garlic goodness.

Serving Suggestions

Citrus Marinated Chicken is perfectly delicious on its own. But think of it like Pollo Asada&ndashgreat as taco meat, in a burrito, on top of nachos, etc.

To get even closer to the El Pollo Loco experience, you should pair this with my Easiest Refried Beans . You could just keep the beans whole instead of mashing them, like I did here:

WHy are the points so low when there&rsquos oil in the MARINADE?

Counting points for marinade is kinda tricky. Some say don&rsquot count at all since most of the oil is discarded when you cook it up I usually play it safe and count 2 thin chicken breasts and 1 SP.

When I created the recipe, I weighed out the marinade before adding the chicken and then again after I removed the chicken, just to see how much actually soaked in. Ont eh nutritional breakdown, I&rsquove included 2 tablespoons of oil for the entire recipe, since that what I estimate actually went into the chicken. This is all just guess work on my part, so please don&rsquot think this is scientific in any way.

Do I have to grill it?

Citrus Marinated Chicken is my absolute favorite way to eat chicken, especially if it&rsquos grilled. All of the citrus really stands up to the char of BBQ. Of course, you could just bake the chicken and it would still be delicious.

Here is some feedback about the recipe from a subscriber, Dale:

I&rsquove now made it both ways &ndash on the grill and baked. I must say, and my family agrees, that we like it much better baked as I&rsquove baked it in the marinade and then you get all of that delicious sauce! It&rsquos definitely a keeper!

I can&rsquot vouch for the method, but I&rsquom certainly ready to try Dale&rsquos suggestion! If you bake it that way, in the marinade, I would probably count 2 SP for each piece since the oil would bake into the breasts. But, once again, it depends on how much chicken you put in the marinade.

Tip: Don&rsquot skimp on the turmeric! That&rsquos what gives it the bright color and a little something different than just an average citrus marinade. Plus, turmeric is incredibly good for you. Definitely worth purchasing a small bottle if you want to make this again and again.

One extra tip: Make sure you saved your juiced fruit rinds to add to the marinade. The last time I made this, I threw them out as I was juicing them, by habit, before I realized I needed to add them into the marinade. The chicken was still good this way, but it wasn&rsquot as flavorful as when I&rsquod included the rinds in the past.

I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag.

All purpose grilled chicken is a basic chicken to start with.

This Grilled Chicken Recipe I&rsquom sharing today is a bit like that black pencil skirt, or those favorite blue jeans that you can wear with anything. It&rsquos the piece you go back to over and over again because you know it works every single time.

Some grilled chicken recipes have Mexican, garlic, citrus, or some other defining flavor. Although a Mexican flavored grilled chicken would work well in Chicken Burritos it wouldn&rsquot be so great in a Chicken Cordon Bleu Quesadilla.

This make ahead grilled chicken recipe is neutral enough you can spin it anyway you want later on in the week and it will work!

Don&rsquot misunderstand though. It&rsquos packed with flavor and is incredibly juicy. Not only is it my staple leftover chicken recipe it&rsquos AMAZING grilled and served with a nice salad for dinner!

We all need a good Grilled Chicken Recipe we can rely on!

We have a few grills at our house…all for different purposes (or at least that’s what my husband tells me). I have a propane grill that I use regularly. I like the ease of pushing a button and having it turn on. I’m not huge into dealing with fire or charcoal or all the waiting…

My husband has a charcoal grill and a thing called a Big Green Egg which both require a lot of fiddling…at least I assume they require fiddling because my husband is always poking and temperature taking and standing around the grills when he uses them. I do love the taste that a charcoal grill gives food, but life doesn’t give me all the time, so push button grilling is where I’m at. Long story short, we’re grill hoarders.

Which brings me to today and this chicken. You know I love a good chicken recipe, and this is best grilled chicken, if I do say so myself. I love a citrus chicken. Like love. It’s my most favorite type of marinade and perfect for the warmer months. But I decided that wasn’t enough. Oh no it wasn’t. Let’s amp this whole situation up with Basil Butter…which you will want to slather on your whole life. Trust me.

It’s all about real, minimal ingredients that pack a big punch in this Honey Citrus Grilled Chicken Recipe…

I have had herbed butters on steaks a time or two and it’s flipping fantastic, but why should steak have all the fun? No way, man. Chicken needed in on the herb butter game. Let’s discuss.

Recipe Summary

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 tuna steaks, about 6 oz. each*
  • About 1/3 cup olive oil
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons fresh lime juice
  • 6 ounces mixed baby greens (3 qts. lightly packed)
  • ½ cup thinly sliced sweet onion, such as Walla Walla
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 navel oranges, peeled and cut in half-moons
  • 2 large avocados, pitted, peeled, and sliced

Prepare a grill for medium heat (350° to 450°). In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.

Use an oil-soaked paper towel to wipe grill grates. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.

In a small bowl, combine 1/3 cup olive oil, the vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette toss to coat. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.

“I made this tonight and served it over a big salad. My family loved it! My husband got called into work and took leftovers. The rest of his coworkers are coming over for dinner!”

All the grill marks! Lamb goes wonderful with acidic side dishes like salad or tangy dips. This dish is a crowd-pleaser and wonderful for a picnic or cookout.

Grilled Summer Salad with Chicken and Spicy Cashew Dressing Recipe

I keep doing this thing where I look at the calendar and something major is tomorrow or coming up really soon. Oh no, Father’s Day is tomorrow and I haven’t sent cards or gifts! I am in Seattle right now and then en route to Portland, and I just realized July 4th is on Tuesday. Not only do I not know where we’re going or how we’re celebrating, I haven’t photographed a single striped pie or red, white, and blue fruit plate!! Well friends, this salad will have to do. There’s not a smidge of red, white or blue in it, but I can guarantee this recipe from my new cookbook, “Kitchen Matters,” will be the STAR of your 4th of July BBQ.

Following my belief that what grows together, goes together, I paired two summer favorites – corn and peaches – over greens with crunchy pecans, creamy avocado and the most divine cashew dressing ever. There’s chicken in it too, but I have made this without chicken and I didn’t miss it. In fact, I have also subbed blanched green beans (what grows together, goes together) for the chicken and it was FAB! This salad is for sure a meal unto itself. When I have made this for family dinners, I didn’t make anything else. Besides a refreshing cocktail, what more you could you want? You’ve got your protein (chicken, nuts), good fat (avocado, cashew butter, nuts), and fiber (greens, avocado, peaches, corn.) Done, done and done!

Now let’s talk about this dressing! New favorite. And do you notice that in the recipe you can use 1/4 cup soaked raw cashews OR 1/4 raw cashew butter? Um, do you know what this means? It means you don’t need to soak raw cashews anymore. It means you don’t need a Vitamix or another high-speed blender to achieve super smooth results. GAME-CHANGER! I have been substituting an equal amount of raw cashew butter in recipes which call for soaked raw cashews and I am having total success! Even the vegan mac and cheese recipe which calls for soaked cashews works perfectly with raw cashew butter.

I’ve actually made this dressing to use as a dip for a few book parties I have had recently and it is utter creamy deliciousness. Cashew butter is so bland and creamy, it can be a great stand-in for dairy heavy cream which is hard to digest for many, can be pro-inflammatory, and who has heavy cream just hanging out in the fridge? Raw cashew butter wins on every count.

And like I always tell you, take liberties (I had no intention of making a 4th of July pun here. It just happened.) with the recipes. If you like the dressing, use it on a grain bowl or change up the salad ingredients. I am participating in a fun blogger peach recipe round up. For other delicious summer peach recipes visit the following blogs who participated in this project too! Head to Instagram and check out our hashtag, #summerlovespeaches – and use this hashtag for your own summer peach recipe!

Grilled Citrus Chicken with Strawberry Harvest Salad

Are you like me? As soon as warm weather hits, I want to be outside as much as possible. Hiking, running, swimming, biking, and, of course, eating outside. We’ve been eating dinner outside as often as possible lately. (We have to take advantage of the nice weather now before we get driven away by mosquitos!)

Our meals reflect the warmer weather, too! No more heavy comfort food. Light, fresh meals have taken over our menus!

Thanks to some help from Eat Smart, we can have a fresh meal and get it on the table in a hurry! We just recently started using their products and love all of the different salad kits they have to offer. Often we mix one up to go with our favorite grilled meat (like this grilled citrus chicken!) for a healthy, quick and easy weeknight meal!

Not only can you get a delicious meal on the table for your family quickly with Eat Smart, but you can also feel good about what you’re feeding your family! 90% of Eat Smart products contain a clean label. In fact, all Eat Smart products will be free from high fructose corn syrup, artificial preservatives, hydrogenated fats, as well as artificial colors, flavors, and sweeteners by the end of next year!

They are the first brand within their category to make the commitment to clean ingredients and labeling, with plans for all products to contain a “100% Clean Label” by the end of 2018. Eat Smart’s easy-to-understand labels will list recognizable ingredients that consumers can feel good about putting in their bodies and serving to their families.

This gives us healthy options that help us keep ourselves and our family healthy and on track with our fitness and wellness goals!

We used the Strawberry Harvest Gourmet Vegetable Salad Kit (it contains no artificial colors, flavors, or preservatives) to pair with our grilled citrus chicken. It’s a blend of seven superfoods (including crispy quinoa and almonds!), feta, and an amazing strawberry vinaigrette! We mixed in some sliced strawberries and mandarin orange slices for an extra burst of color and flavor.

(Along with the gourmet vegetable salad kits, they also make these super convenient Salad Shake Ups that let you mix up the salads in the bowl and are perfect for taking with you for a meal on-the-go!)

Topping off the strawberry salad, is an easy grilled citrus chicken. Boneless, skinless chicken breast sits in an easy marinade of fresh orange juice, fresh lime juice, garlic, cilantro, and pepper to soak up flavor and then is tossed on the grill.

The best part of the marinade is that you can put the chicken in the marinade before you head out the door to work and pull it back out for dinner that evening. Or, you can put it in the marinade an hour before you plan on grilling it, and you’ll still get great flavor!

Here’s to easy, healthy summers!

Interested in more? Check out the Eat Smart website and sign up for the monthly e-newsletters (Sign up box is in the lower right corner!)!

Watch the video: Superfood Σαλάτα. Άκης Πετρετζίκης (May 2022).