Citrus Chicken Salad

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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Vinegar, White
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  1 tbsp Orange Zest
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  0.5 cup Orange Juice, Fresh
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  1 tbsp Honey
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Shallot
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  0.8 tsp ¾ teaspoon sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  2 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  5 oz Arugula
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  1 Avocado(150g)
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  4 oz Cheese, Feta, Crumbled
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  1 Orange(131g)
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  0.3 cup Almonds
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  0.3 cup Chives, Fresh

Instructions

1. 1Whisk together the olive oil, white vinegar, orange zest, orange juice, honey, Dijon mustard, shallot, sea salt, and black pepper in a large bowl. Transfer half of this mixture to a small bowl and set aside as your dressing.
2. 2Add the chicken thighs to the large bowl with the remaining marinade, turning to coat well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. 3Heat olive oil in a large nonstick skillet over medium-high heat until glistening. Working in batches to avoid crowding, add the chicken thighs in a single layer and cook undisturbed for 4–6 minutes until the underside is golden brown, then flip and cook for another 4–6 minutes until the internal temperature reaches 165°F on an instant-read thermometer. Transfer chicken to a cutting board.
4. 4Let the chicken rest for 4 minutes, then slice into ½-inch-thick pieces. Pour some of the reserved dressing over the chicken and toss to coat.
5. 5Divide the arugula evenly among 4 airtight containers. Top each container with an equal portion of the sliced chicken, avocado, feta, orange segments, almonds, and fresh chives.
6. 6Divide the salads evenly into 4 airtight containers while the chicken is still warm. Store the remaining reserved dressing separately in small containers.
7. 7Drizzle the remaining dressing over each salad just before serving, or add at mealtime for optimal freshness.