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Colourburst Citrus Chicken Salad

5

  • Prep Time20 min
  • Total Time20 min
  • Makes4 servings
Salad with avocado, sliced chicken and oranges on a pink plate in front of a purple background.

(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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