Crunchy Citrus Chicken Power Salad

What You’ll Need

For the Chicken:

• 1 lb. regenerative organic chicken breasts 

• 2 Tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• Juice of 1 orange

For the Salad Base:

• 6 cups mixed leafy greens (spinach, arugula, romaine)

• 1 cup roasted sweet potato cubes

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• 1/4 cup red onion, thinly sliced

• 1/2 cup cooked edamame or chickpeas for protein boost

• 1/4 cup pomegranate seeds or orange segments for sweetness

• 1/4 cup pumpkin seeds or toasted almonds for crunch

• 1 avocado, sliced

For the Citrus Vinaigrette:

• 3 Tbsp olive oil

• 2 Tbsp fresh orange juice

• 1 Tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & pepper, to taste

Let’s Cook

Step 1 – Marinate the Chicken
In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, pepper, and orange juice. Coat the chicken breasts in the marinade and let rest 10–15 minutes.

Step 2 – Cook the Chicken
Preheat a grill pan or skillet over medium-high heat. Cook chicken 6–7 minutes per side, until fully cooked (165°F internal temperature). Remove from heat and let rest 5 minutes, then slice thinly.

Step 3 – Prepare the Salad Base
While the chicken cooks, roast sweet potatoes if not already cooked. In a large salad bowl, combine leafy greens, cherry tomatoes, cucumber, red onion, edamame/chickpeas, and pomegranate or orange segments.

Step 4 – Make the Vinaigrette
Whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper until smooth. Adjust to taste.

Step 5 – Assemble the Salad
Top the salad with roasted sweet potatoes, sliced chicken, avocado slices, and pumpkin seeds. Drizzle with the citrus vinaigrette.

Step 6 – Serve & Enjoy
Toss lightly before serving or plate individually. This salad is bright, fun, and packed with protein and nutrients, perfect for a healthy, satisfying meal.