Grilled Chicken Salad with Citrus Orange Vinaigrette

Vinaigrette

• ▢ 1/4 cup squeezed orange juice (about 1/2 orange)
• ▢ 3 tbsp extra virgin olive oil
• ▢ 1 tbsp apple cider vinegar
• ▢ 1/2 tbsp honey

Salad

• ▢ 2 organic chicken breaststrimmed, butterflied and halved; seasoned with pink salt and ground pepper
• ▢ 3-4 large handfuls mixed greens
• ▢ 1/3 cup cilantro, chopped
• ▢ 1/2 orange, peeled and cut into bite-size pieces
• ▢ 1/3 cup Marcona almonds
• ▢ 1/4 cup soft goat cheese, crumbled

• Whisk the orange juice, olive oil, apple cider vinegar and honey until well combined. Chill in the refrigerator while you prepare the rest of the salad.
• Season the chicken breasts with pink salt and ground pepper, then grill them until cooked through. Let rest briefly, then slice into strips.
• In a large bowl combine the mixed greens, chopped cilantro, orange pieces and Marcona almonds.
• Drizzle a few tablespoons of the vinaigrette over the salad and toss gently to coat, reserving the remaining dressing for topping.
• Arrange the sliced chicken over the dressed greens.
• Spoon a little more vinaigrette over the chicken, sprinkle the crumbled goat cheese across the salad and serve immediately. Enjoy!
• Tip: Store any leftover vinaigrette in an airtight container in the fridge for up to one week.