Grilled Chicken Salad with Citrus Chilli Dressing

This is one of the first recipes I cooked for a girls luncheon and I still love it today , I always  pop a little dressing on the salad and reserve the rest for people to help themselves .Recipe by Annabel Langbein



  • juice of 1 orange
  • juice of 2 limes or lemons
  • 3 tbsp rice wine vinegar
  • 2 tbsp fish sauce
  • 1/2 tsp hot chilli sauce
  • 1 clove garlic, crushed
  • 1 tbsp sugar
  • salt and pepper
  • 2 tbsp each of minced coriander and mint


  • 4 boneless chicken breasts
  • 2 tbsp olive oil
  • salt and pepper
  • 8 handfuls of mixed salad greens
  • 1/2 red onion, finely cut
  • 3 oranges, peeled and segmented
  • 1 large avocado, cut into wedges


  1. Combine all dressing ingredients and refrigerate for at least 12 hours (up to 1 week in the fridge).
  2. Mix oil through chicken and season with salt and pepper. Cook on a pre-heated grill or hot fry pan.
  3. Mix dressing with any cooking juices. Spoon a little dressing over the cooked chicken. Mix the rest of the dressing through the greens, then mix through the chicken.
  4. Gently toss in the red onion, orange segments and avocado. Divide between plates and serve.

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