Grilled Citrus-Marinated California Chicken Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A refreshing salad featuring grilled chicken marinated in fresh California citrus with crisp greens and creamy avocado. This American-inspired salad recipe, ready in about 27 minutes, pairs boneless skinless chicken breasts, orange juice, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 pieces (about 1 lb) boneless skinless chicken breasts
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 3 minced garlic cloves
• 5 cups mixed salad greens
• 1 medium, diced avocado
• 1 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cumin powder

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cumin powder. Whisk until well blended.
2. Step 2: Add 2 boneless skinless chicken breasts (about 1 lb) to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until cooked through and juices run clear.
4. Step 4: While chicken cooks, toss 5 cups mixed salad greens with 1 cup halved cherry tomatoes, 1 medium diced avocado, and 1/4 cup thinly sliced red onion in a large salad bowl.
5. Step 5: Slice grilled chicken into thin strips and arrange over the salad. Drizzle any reserved marinade or a little olive oil if desired, then serve immediately.