A flavorful delight that features Whole30 Lemon Garlic Chicken in a tasty citrus dressing paired with avocado, oranges, grapefruit, and pistachios—served on a bed of crisp romaine lettuce.
Ingredients
- 2 oranges
- 1 ruby red grapefruit
- 3 small heads romaine lettuce chopped
- 3 Whole30 Lemon Garlic Chicken Breasts drained from marinade and sliced
- 1 avocado sliced
- 1/4 cup pistachios chopped
Citrus Dressing
- 1 lemon juiced
- pulp from both oranges above juiced
- 1.5 tbsp Whole30 compatible dijon mustard
- 1.25 cup avocado oil
- 1 tsp kosher salt
Equipment
- Food processor
Instructions
Prepare the Fruit
- SEGMENT the fruit by removing the rind of both oranges and grapefruit (between the white walls lies the segments of fruit).
- USING a paring knife, slice along the wall of each fruit. When you slice along both sides of the wall, the segment will fall out and be ready to use. Keep the middle pulp of the oranges and squeeze out the juice for the dressing.
Prepare the Dressing
- COMBINE mustard, lemon juice, orange juice, and salt in a food processor.
- START on a very low speed and slowly stream in the avocado oil. Be careful not to pour the oil in too fast, as it will break the emulsion.
- ONCE all the oil has been added and the emulsion is still intact, the dressing is ready.
Assemble
- DIVIDE salad onto 3 plates. Then, evenly distribute sliced chicken, fruit segments, and sliced avocado.
- TOP the salads with the chopped pistachios, serve with dressing, and enjoy!
