Grilled Citrus-Marinated Chicken Salad

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Bright citrus and herb-marinated grilled chicken atop a bed of fresh greens creates a stimulating and vitalizing salad perfect for a light meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2, minced garlic cloves
• 1 tsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1/2, sliced cucumber
• 1/4, thinly sliced red onion

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 2 tablespoons lemon juice, 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon chopped fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
2. Step 2: Place 2 boneless skinless chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes to allow the citrus and herbs to infuse.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and the exterior is nicely charred.
4. Step 4: Let the chicken rest for 5 minutes before slicing thinly. Arrange 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 sliced cucumber, and 1/4 thinly sliced red onion on plates.
5. Step 5: Top the salad with sliced grilled chicken and drizzle with any leftover marinade if desired for an invigorating and vitalizing meal.