Citrus Grilled Chicken Arugula Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon cayenne pepper
  • 1/2 cup olive oil
  • sea salt and freshly ground black pepper to taste
  • 6 boneless skinless chicken breasts
  • 5 cups arugula or salad greens
  • 1 cup cherry tomatoes halved
  • 1 avocado peeled and chopped


  • In a medium bowl, add lemon zest, lime zest, lemon juice, lime juice, honey, garlic, cayenne pepper, olive oil and sea salt and freshly ground black pepper to taste. Stir to combine.
  • Pour half of the vinaigrette over chicken and place in the refrigerator for 30 minutes to marinate.
  • On an indoor or outdoor grill, grill chicken over medium high heat for 5 to 6 minutes per side until the chicken is cooked through. Cut into thin strips.
  • In a large bowl, add arugula, tomatoes, avocado and chicken and toss with remaining vinaigrette.


SERVING SUGGESTION: Steamed asparagus.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.
GLUTEN FREE: No changes necessary.
NUTRITION: 482 Calories; 24g Fat (45.1% calories from fat); 56g Protein; 10g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.
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