In a bowl, whisk together olive oil, lemon juice, lime juice, orange juice, garlic, honey, Dangold’s Lemon & Herb Seasoning, salt, and pepper.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.
Step 2: Grill the Chicken
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before slicing.
Step 3: Prepare the Salad
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, feta cheese, and toasted almonds.
Step 4: Make the Citrus Vinaigrette
In a small bowl, whisk together olive oil, orange juice, lemon juice, lime juice, honey, Dijon mustard, Dangold’s Citrus & Dill Seasoning, salt, and pepper until well combined.
Step 5: Assemble the Salad
Slice the grilled chicken breasts and arrange them on top of the salad.
Drizzle the citrus vinaigrette over the salad.
Toss gently to combine and serve immediately.
Tips:
For a vegetarian option, replace the chicken with grilled tofu or chickpeas.
This salad pairs well with a chilled glass of white wine or a refreshing lemonade.
Enjoy this vibrant and refreshing summer salad that’s perfect for a light lunch or dinner on a warm day!