The Disney Institute

California Chicken, Avocado & Citrus Salad

Name: California Chicken, Avocado & Citrus Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 chicken breast or chicken thigh, boneless and skinless; 2 tablespoons lemon pepper; 2 tablespoons sunflower oil or other vegetable oil; 1/4 cup orange juice; 1/2 teaspoon minced garlic; 2 teaspoons orange juice and grapefruit juice; 1/4 teaspoon cumin, ground; 1 tablespoon cilantro, chopped; 1 tablespoon organic parsley, chopped; 2 tablespoons sunflower oil or light vegetable oil; 1 package baby spring greens mix (10 ounce package); 2 large organic oranges; 1 large organic grapefruit; 1 Hass Avocado, ripe but firm; 1 medium red onion, peeled, cored, halved, and thinly sliced; Sunflower seeds for garnish; Cilantro for garnish; Organic parsley for garnish

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4 servings

Prep Time

45 minutes

Cook Time

15 minutes

Ingredients

Chicken

4 chicken breast or chicken thigh, boneless and skinless
2 tablespoons lemon pepper
2 tablespoons sunflower oil or other vegetable oil
1/4 cup orange juice

For the Dressing

1/2 teaspoon minced garlic
2 teaspoons orange juice and grapefruit juice
1/4 teaspoon cumin, ground
1 tablespoon cilantro, chopped
1 tablespoon organic parsley, chopped
2 tablespoons sunflower oil or light vegetable oil

For the Salad

1 package baby spring greens mix (10 ounce package)
2 large organic oranges
1 large organic grapefruit
1 Hass Avocado, ripe but firm
1 medium red onion, peeled, cored, halved, and thinly sliced
Sunflower seeds for garnish
Cilantro for garnish
Organic parsley for garnish

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Directions

For the Chicken

Season the chicken on both sides with the lemon pepper seasoning.
Heat the oil in a large sauté pan set over medium-high heat until hot but not smoking.
Sear the four chicken pieces in the hot oil until browned on both sides.
Add the orange juice, reduce heat and simmer until the chicken is cooked through.
Refrigerate the chicken until needed.

For the Dressing

Mix together all dressing ingredients and set aside; it will be necessary to mix again before tossing the salad.

For the Salad

Place the salad greens in a large mixing bowl.
With a sharp paring knife, cut the peel and all of the white pith from oranges and grapefruit.
Holding the fruit over a bowl to catch the juice, cut between the segments and lift them free; set aside.
Slice the cooked chicken cross-wise into thin strips.
Pit, peel and thinly slice avocados, keeping each sliced half together; set aside.
Toss the salad greens with half the dressing and distribute evenly on serving plates.
Arrange sliced red onion, chicken strips, citrus segments and avocado slices on top of the tossed greens and drizzle with remaining dressing.
Garnish with sunflower seeds, parsley and cilantro sprigs.

California Chicken, Avocado & Citrus Salad