Citrus Avocado Chicken Salad

This Citrus Avocado Chicken Salad comes together in just a few simple steps. You'll start by cooking perfectly seasoned chicken, then prepare the fresh ingredients and a zesty citrus dressing. The combination of protein, healthy fats, and bright flavors makes this a satisfying and nutritious meal.

1. Step 1: Season chicken well before cooking for the best flavor.

   Preheat oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Step 2: Searing creates a flavorful crust on the chicken.

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown.

3. Step 3: Letting the chicken rest prevents the juices from running out when sliced.

   Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from oven and let rest for 5 minutes before slicing.

4. Step 4: This technique is called supreming and creates clean citrus segments without bitter membranes.

   While the chicken is cooking, prepare the citrus segments. Cut off the top and bottom of the orange and grapefruit. Following the curve of the fruit, cut away the peel and white pith. Hold the fruit over a bowl to catch juices and cut between the membranes to release the segments.

5. Step 5: Taste and adjust the dressing - it should be tangy, slightly sweet, and well-balanced.

   Make the dressing by whisking together orange juice, lime juice, honey, Dijon mustard, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

6. Step 6: Slice the chicken against the grain for the most tender texture.

   In a large bowl, arrange the mixed salad greens. Slice the cooled chicken and arrange over the greens along with avocado slices, citrus segments, and red onion.

7. Step 7: Dress the salad right before serving to keep the greens crisp.

   Drizzle the dressing over the salad and sprinkle with chopped cilantro and toasted almonds. Toss gently just before serving.

This salad is best enjoyed immediately after assembly, but you can prepare the components ahead of time. Cook the chicken, segment the citrus, and make the dressing up to a day in advance, then assemble just before serving. For a vegetarian version, substitute the chicken with grilled halloumi cheese or marinated tofu.