Citrus-Pepita Chicken Salad with Mango Vinaigrette

Grilled Chicken Salad with Avocado, Jicama, Orange, and Pepitas

Serves 4 · Prep: 30 minutes · Cook: 25 minutes · Total: 55 minutes

Grilled chicken citrus-pepita salad with avocado, orange, jicama, queso fresco, quinoa, and mango vinaigrette

I know a grilled chicken salad is not exactly the most exciting thing to put on the dinner table, but you have to give this one a chance! The jicama is SUPER crisp, and the orange and pickled onion keep the avocado and queso fresco from making it feel too rich. Plus, the quinoa catches all of that citrus-mango vinaigrette at the bottom.

Ingredients

For the quick-pickled red onion

½ small red onion, very thinly sliced
¼ cup rice vinegar or apple cider vinegar
¼ cup warm water
1 tablespoon sugar
½ teaspoon kosher salt

For the quinoa

½ cup red or white quinoa, rinsed well
1 cup water
¼ teaspoon kosher salt

For the grilled chicken

1¼ pounds boneless, skinless chicken breasts or thighs
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated orange zest
1 tablespoon fresh orange or lime juice
1 teaspoon kosher salt
½ teaspoon black pepper

For the citrus-mango vinaigrette

½ cup diced ripe mango, fresh or thawed from frozen
¼ cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
⅓ cup avocado oil or another neutral oil
Pinch of cayenne or chile flakes, optional

For the salad

8 cups mixed baby greens
2 oranges, peeled and cut into bite-size pieces or segments
1½ cups peeled jicama, cut into thin matchsticks
2 ripe avocados, cut into chunks
½ cup cilantro leaves and tender stems, roughly chopped
½ cup roasted salted pepitas
4 ounces queso fresco, crumbled
1 lemon, halved, optional

Instructions

1
Pickle the red onion
Put the sliced onion in a small bowl or jar. Stir the vinegar, warm water, sugar, and salt together until the sugar dissolves, then pour the mixture over the onion. Press the slices down so they are mostly submerged. Leave them at room temperature while you make the rest of the salad, at least 20 minutes.
2
Cook the quinoa
Combine the quinoa, water, and salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and let it stand, still covered, for 5 minutes. Fluff with a fork and spread the quinoa on a plate so it cools instead of steaming the greens later.
3
Make the citrus-mango vinaigrette
Blend the mango, orange juice, lime juice, vinegar, honey, Dijon, salt, and cayenne until smooth. With the blender running, pour in the oil and blend until the dressing looks creamy. Taste it. A very sweet mango may need another squeeze of lime; a tart one may need another teaspoon of honey.
4
Season the chicken
Pat the chicken dry. If the breasts are much thicker at one end, pound them to an even ¾-inch thickness so the thin end does not dry out while the center cooks. Rub with the olive oil, orange zest, citrus juice, salt, and pepper.
5
Grill the chicken
Heat a grill or grill pan over medium-high heat. Cook the chicken for 4 to 6 minutes per side, until browned and the thickest part reaches 165°F. Move it to a cutting board and let it rest for 5 to 10 minutes before slicing. If you are using the lemon, put the halves cut-side down on the grill for 2 to 3 minutes, until marked and warm.
6
Assemble the salad
Divide the cooled quinoa and mixed greens among four wide bowls. Add the orange, jicama, avocado, cilantro, queso fresco, pepitas, and as much drained pickled onion as you like. Lay the sliced chicken on top. Spoon some of the citrus-mango vinaigrette over each salad and serve the rest on the side. Add a charred lemon half if you made one. It is useful for anyone who wants the whole thing sharper.

Shortcuts and substitutions

Rotisserie chicken

Use about 3 cups of shredded or sliced rotisserie chicken and skip the grilling step. Cold chicken works, but I like to warm it briefly in a skillet so the salad still has that hot-cold contrast.

Cooked quinoa

Use 1½ cups cooked quinoa. Microwave pouches are fine; cool the quinoa before it touches the greens.

Frozen mango

Thaw it completely before blending. Frozen mango is often less sweet than fresh, so taste the vinaigrette before deciding whether it needs more honey.

Bottled dressing

Use a mango or citrus vinaigrette and sharpen it with fresh lime juice. Start with ¾ cup dressing plus 1 tablespoon lime juice.

No jicama

Use a crisp apple, peeled kohlrabi, or thinly sliced cucumber. Apple is sweeter; kohlrabi is the closest match for crunch.

No queso fresco

Feta is the easiest substitute. Cotija also works, though it is saltier, so use about 3 ounces and taste before adding more salt.

No pepitas

Use roasted sunflower seeds or chopped pistachios. If you need the salad to be nut-free, check the package for cross-contact information rather than assuming every seed product is processed separately.

Use shrimp or tofu

Grilled shrimp needs only 2 to 3 minutes per side. For tofu, press a 14-ounce block of extra-firm tofu, slice it into slabs, season it like the chicken, and grill for 3 to 4 minutes per side.

No grill

Cook the chicken in a lightly oiled skillet over medium-high heat for 5 to 7 minutes per side. You can also roast it at 425°F for 18 to 24 minutes, depending on thickness.

Recipe notes

Keep the salad from getting watery

Cool the quinoa, drain the pickled onions, and add the avocado just before serving. Those three small things matter more than buying a sturdier green.

Make-ahead plan

The vinaigrette and pickled onions keep for 5 days in the refrigerator. Cooked quinoa keeps for 4 days, and the chicken keeps for 3 to 4 days. Store every component separately and assemble only what you plan to eat.

Toast raw pepitas

Put them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until they smell nutty and begin to pop. Transfer them to a plate right away; the hot pan keeps cooking them after the burner is off.

Frequently Asked Questions

What are pepitas?

Pepitas are hulled pumpkin seeds. They have a firm, nutty crunch and do not have the tough white shell you see on some whole pumpkin seeds. Roasted salted pepitas are ready to use straight from the bag.

Can I make citrus-pepita chicken salad ahead?

Yes, but keep the greens, dressing, avocado, and warm components separate. The chicken, quinoa, pickled onions, and vinaigrette can all be prepared in advance. Assemble the salad shortly before serving.

What can I use instead of mango in the dressing?

Fresh or frozen pineapple is the closest swap. You can also use 3 tablespoons of orange marmalade and reduce the honey to 1 teaspoon. The dressing will be sweeter and less fresh-tasting, but it still works.

Is red quinoa different from white quinoa?

Red quinoa is a little firmer and keeps its shape well in salads. White quinoa is softer and cooks in about the same amount of time. Either one works here.

How do I keep avocado from browning in meal-prep salads?

The cleanest answer is to cut it when you eat. If that is not practical, toss the chunks with lime juice and press reusable wrap directly against the surface before refrigerating.

Can I serve the citrus-mango vinaigrette with another protein?

Yes. It works with grilled shrimp, salmon, tofu, or pork tenderloin. Keep the seasoning on the protein simple so the orange, mango, and lime still come through.

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Mexican · Salads