Chicken Recipes
South Beach Diet Chicken Citrus Salad Recipe
This vibrant salad combines tender grilled chicken with zesty citrus segments and creamy avocado for a refreshing, high-protein meal. It is a satisfying, low-carb option that provides a burst of summer flavor while adhering to healthy lifestyle goals.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 320 kcal
Method
Season the chicken breasts with a pinch of salt and black pepper. Grill over medium-high heat for approximately 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, prepare the citrus by peeling the grapefruit and orange, removing as much white pith as possible, and cutting into segments.
In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, and chopped cilantro until well combined to create the vinaigrette.
Place the mixed greens and sliced red onion in a large bowl. Drizzle with half of the prepared dressing and toss gently to coat.
Divide the dressed greens onto four plates. Top each portion with the sliced grilled chicken, citrus segments, and avocado slices.
Drizzle the remaining dressing over the top of each salad and serve immediately.
Notes
Segment the citrus over a bowl to catch any escaping juice, which can be added to the dressing for extra flavor.
If you are short on time, use a high-quality rotisserie chicken with the skin removed instead of grilling.
To keep the avocado from browning if prepping ahead, toss the slices in a little extra lime juice.
For Phase 2 and 3, you can add a tablespoon of toasted slivered almonds for added texture and healthy fats.
