Colourburst Citrus Chicken Salad
5
- Prep Time20 min
- Total Time20 min
- Makes4 servings
(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.
Dressing
1/4 cup olive oil
3 tbsp lemon juice
2 tbsp Dijon mustard
1/4 tsp granulated sugar
Salad
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
Instructions
Dressing: Whisk oil with lemon juice, Dijon and sugar in a medium bowl. Season with pepper.
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.
Find a whole month's worth of dinner-in-a-bowl salad recipes.
Get more inspiration for cooking and baking with citrus.
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