Citrus Chicken Salad

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  Olive oil(120g)

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

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  Vinegar, White(45g)
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  Orange Zest(15g)
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  Orange Juice, Fresh(120g)
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  Honey(15g)
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  Mustard, Dijon(15g)

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

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  Shallot(30g)
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  ¾ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Chicken Thigh, Boneless Skinless(907g)

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

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  Arugula(142g)
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  Avocado
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  Cheese, Feta, Crumbled(113g)
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  Orange
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  Almonds(80g)
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  Chives, Fresh(60g)

Instructions

1. 1Whisk together the olive oil, white vinegar, orange zest, orange juice, honey, Dijon mustard, shallot, salt, and 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 1 tablespoon 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. If sticking occurs, add the remaining 1 tablespoon oil. Transfer chicken to a cutting board.
4. 4Let the chicken rest for 4 minutes, then slice into ½-inch-thick pieces. Pour 3 tablespoons of the reserved dressing over the chicken and toss to coat.
5. 5Divide the arugula evenly among 4 airtight containers while the chicken is still warm.
6. 6Top each container with an equal portion of the sliced chicken, avocado, feta, orange segments, almonds, and fresh chives.
7. 7Drizzle the remaining reserved dressing over each salad just before serving, or store the dressing separately in small containers to add at mealtime.