Making Chicken Citrus Salad with Honey Mustard Vinaigrette Dressing | Amy Roloff's Little Kitchen

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and adds a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prepare the ingredients by zesting a couple of oranges, a lemon, and a lime.

Season the chicken breast with lemon salt, lemon pepper, thyme, and garlic powder.

Pat dry the chicken and drizzle olive oil over it, ensuring even coverage of the seasonings.

Preheat the grill and add a bit of olive oil to prevent sticking.

Grill the chicken for about 5 minutes on each side until grill marks appear and chicken is cooked through.

Keep the grilled chicken warm in the oven while preparing the rest of the salad.

Trim the rough ends off the asparagus and drizzle with olive oil, salt, and pepper.

Grill the asparagus until tender, which should not take long due to their thinness.

Slice the English cucumber and red onion for the salad.

Combine the citrus segments (grapefruit, orange, and possibly lemon) in a bowl with the cucumber and onion.

Prepare the dressing by mixing the citrus zest with Dijon mustard, white wine vinegar, olive oil, and tarragon.

Toss the salad mixture with the dressing before serving.

Top the salad with sliced grilled chicken and grilled asparagus.

Equipment Needed

Spice Level:

Dietary

Allergens