Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) fresh blood orange juice 3 tablespoon(s) minced red onion 3 tablespoon(s) olive oil 1 tablespoon(s) red wine vinegar 2 teaspoon(s) honey Dijon mustard 1 teaspoon(s) grated orange zest 1/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper 4 (5-ounce) skinless boneless chicken breasts 1/4 teaspoon(s) salt 8 cup(s) torn salad greens (romaine and Boston lettuce) 1 large firm-ripe avocado , sliced 1/2 cup(s) crumbled blue cheese 1/2 cup(s) honey-roasted sliced almonds 1/3 cup(s) dried cranberries 3 blood oranges , peel and white pith removed, cut into segments 1 tablespoon(s) sesame seeds , toasted 2 tablespoon(s) snipped chives , for garnish

Instructions Jump to Ingredients ↑

  1. Vinaigrette: In a small bowl, whisk orange juice, red onion, oil, vinegar, mustard, orange zest, salt, and pepper. Pour 1/4 cup of the vinaigrette into a resealable food-storage bag. Salad: Add chicken breasts to bag with vinaigrette; seal bag and turn to coat. Refrigerate 30 minutes. Spray a stovetop grill pan with cooking spray. Heat over medium-high heat until hot. Remove chicken from bag; sprinkle with salt and grill 5 minutes per side, or until cooked through. Set aside. In a large bowl, combine salad greens, avocado, blue cheese, almonds, and cranberries. Slice chicken breasts and add to bowl. Add the remaining vinaigrette and toss to combine. Add orange segments and sesame seeds; gently toss to combine. Garnish with chives.


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