Looking for a hearty weeknight dinner salad recipe? Citrus-Lime Spring Mix Salad with Chicken is packed with sweet + tangy citrus flavor, and is naturally gluten free.
Combine all of the dressing/marinade ingredients. Taste the dressing and adjust the seasonings to your own liking, if necessary.
Trim the chicken tenders, pour a little less than half of the citrus-lime dressing/marinade over the chicken, and turn to coat both sides.
Heat olive oil over medium-high heat in a large skillet for one minute. Add the chicken (discarding excess marinade), and cook it in a single layer over medium-high heat for three minutes a side or until cooked through. Let the cooked chicken cool down a bit, then chop into bite-sized pieces.
While the chicken is cooking, start chopping the vegetables for your salad.
After everything is chopped and ready to go, assemble four dinner salads. Divide the spring mix among four plates or large bowls. Top each with the chopped carrots, cucumber, and avocado, sliced onion, chopped cooked chicken, sliced almonds, and chopped green onions.
Drizzle each salad with some of the reserved citrus-lime dressing, and serve.
Notes
You can adjust the vegetables proportionally to your own taste here -- love avocado? Add more. Not a huge carrot fan? Use fewer. Have different veggies in your house than I did today? Mix things up! You can also use boneless skinless chicken breast if you don't have tenders; just slice it lengthwise before marinating to create two thinner pieces so that it cooks more quickly and evenly in the skillet.