Citrus Chicken Salad with Honey-Mustard Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A refreshing chicken salad combining juicy citrus segments with crisp greens, topped with a tangy honey-mustard dressing. This american-inspired salads ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 5 cups mixed salad greens
• 1 cup, peeled and sliced orange segments
• 1 cup, peeled and sliced grapefruit segments
• 1 medium, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/4 tsp for dressing salt

Instructions

1. Step 1: Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a skillet over medium-high heat, then cook the chicken for 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing thinly.
2. Step 2: In a large bowl, combine 5 cups mixed salad greens, 1 cup orange segments, 1 cup grapefruit segments, 1 medium thinly sliced cucumber, and 1/4 cup thinly sliced red onion.
3. Step 3: In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, 3 tbsp extra virgin olive oil, and 1/4 tsp salt until the dressing is emulsified and slightly thickened.
4. Step 4: Toss the salad with half of the honey-mustard dressing, then top with the sliced chicken breast. Drizzle remaining dressing over the top and serve immediately.