Grilled Citrus-Marinated Chicken Salad with Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bracing salad featuring grilled chicken marinated in bright citrus and herbs, served over peppery arugula with a light vinaigrette. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs chicken breast, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 40 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tablespoons freshly squeezed lemon juice, 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to form the marinade.
  2. Step 2: Place 2 large chicken breasts in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes to 2 hours for maximum flavor.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Let the chicken rest for 5 minutes before slicing into thin strips.
  5. Step 5: In a large salad bowl, combine 4 cups washed arugula, 1 cup halved cherry tomatoes, 1/4 thinly sliced red onion, and 1/3 cup crumbled feta cheese. Toss gently.
  6. Step 6: Top the salad with the sliced grilled chicken and drizzle any resting juices over the top for added flavor. Serve immediately for a vitalizing, nourishing meal.

Frequently asked questions

How long does Grilled Citrus-Marinated Chicken Salad with Arugula take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Citrus-Marinated Chicken Salad with Arugula?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Grilled Citrus-Marinated Chicken Salad with Arugula?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Citrus-Marinated Chicken Salad with Arugula for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Citrus-Marinated Chicken Salad with Arugula?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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