Dole Recipes

Spring Mix Salad with Grilled Chicken, Avocado, and Citrus Vinaigrette

Grilled chicken, avocados and a delicious citrus vinaigrette with fresh spring mix

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  • 4
  • 20 Min.


  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons fresh orange juice, or other citrus juice
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 (8-ounce) skinless, boneless chicken breasts
  • 2 teaspoons olive oil
  • 1 pkg (5 ounce) DOLE Spring Mix
  • 1 avocado, halved, pitted, peeled, and cut into bite-size chunks
  • 1 cup peeled diced jicama
  • 1 cup fresh pomegranate seeds


  • Mix mustard, juice, and vinegar in a small bowl. Whisk in olive oil, and season with salt and pepper.
  • Brush chicken breasts on both sides with olive oil. Season with salt and pepper. Grill chicken over medium heat for 5-6 minutes on each side, or until chicken is cooked through and no longer pink in the middle. Let rest 5 minutes. Slice thinly across the grain.
  • Combine salad blend, avocado, jicama, and pomegranate seeds in a large bowl. Add vinaigrette and toss to coat. Arrange on plates and top with equal portions of chicken.