Citrus Chicken Salad

Whole30 Lemon Garlic Chicken on a bed of lettuce with fresh slices of tangerine, grapefruit and avocado. Sprinkled with unsalted pistachios.

Prep Time: 25 mins. | Servings: 3

Ingredients:

  • 3 Whole30 Lemon Garlic Chicken Breasts

  • Romain Lettuce (3 small heads)

  • 1/4 C Pistachios (chopped)

  • 2 Oranges

  • 1 Grapefruit (ruby red)

Citrus Dressing:

  • 1 Lemon (juiced)

  • Orange Juice (squeeze remaining pulp from the 2 oranges)

  • 1 1/2 Tbsp. Whole30 compatible Dijon Mustard

  • 1 1/4 C Avocado Oil

  • 1 tsp. Kosher Salt

Prepare the Fruit

  1. Time to segment the fruit: remove the rind of both oranges and grapefruit. Then between the white walls lies the segment of fruit. Taking a paring knife slice along the wall, when you slice along both sides of the wall the segment will fall out and is ready to use. Keep the middle pulp of the oranges and squeeze it for the dressing.

Prepare the Dressing

  1. In a food processor combine the egg, mustard, lemon juice, orange juice and salt.

  2. Start on a very low speed and slowly stream in the avocado oil. Be careful not to pour the oil in too fast, it will break the emulsion.

  3. Once all of the oil has been added and the emulsion is still intact the dressing is ready.

Assemble

  1. Chop the romaine and place in a mixing bowl.

  2. Chop the pistachios and slice the chicken breasts.

  3. Mix the romaine with the salad dressing. Make sure the greens are evenly dressed.

  4. Divide the lettuce onto 3 plates. Then the chicken can go on top of the lettuce.

  5. Next evenly distribute the fruit segments between the three plates.

  6. Lastly, top the salads with the chopped pistachios and enjoy!