Fresh & Flavorful: Sumac Grilled Chicken & Citrus Avocado Salad

Bright, Zesty & Nourishing: Sumac Grilled Chicken Salad with Citrus & Avocado – A Fresh Mediterranean Delight!

Sumac Grilled Chicken & Citrus Avocado Salad

This Sumac Grilled Chicken, Citrus, and Avocado Salad is a vibrant, fresh dish bursting with seasonal ingredients and bold Mediterranean flavors. Inspired by a recipe from the Sababa cookbook I recently picked up, this salad perfectly balances juicy grilled chicken with the brightness of citrus, creamy avocado, and a sumac-spiced dressing. The result is a dish that feels light yet satisfying, making it an excellent choice for a weeknight meal, entertaining guests, or even a special spring gathering.

What I love about this salad is how it highlights fresh, in-season produce. Oranges and pomegranates bring a naturally sweet and tangy contrast, while toasted pistachios and fresh mint add layers of texture and flavor. Not only is this dish beautiful to serve, but it’s also packed with health benefits. The combination of lean protein, heart-healthy fats, and antioxidant-rich fruits makes it a nutrient-dense meal that supports overall wellness while tasting absolutely incredible.

Best of all, it’s incredibly simple to make. With a quick marinade for the chicken and a shake-and-go citrus dressing, you can have this dish on the table in under 30 minutes. Whether you're looking for a bright, refreshing weeknight dinner or an elegant salad to serve at a springtime brunch, this Sumac Grilled Chicken, Citrus, and Avocado Salad is a must-try!

What Ingredients do I need?

Produce:

• Oranges
• Lemons
• Avocado
• Pomegranate seeds
• Romaine lettuce
• Fresh thyme
• Fresh mint

Protein:

• Thin-cut chicken cutlets

Pantry Staples:

• Extra-virgin olive oil
• Sumac
• Kosher salt
• Black pepper

Nuts & Seeds:

• Toasted pistachios

Substitutions and Variations

• Chicken cutlets → Boneless, skinless chicken thighs
• Pomegranate seeds → Dried cranberries or fresh strawberries for a pop of sweetness
• Toasted pistachios → Almonds, walnuts, or sunflower seeds
• Romaine lettuce → Arugula, baby spinach, or butter lettuce

Kitchen Tips and Notes

• Marinate for Maximum Flavor – Let the chicken marinate for at least 1 hour, but if you have time, marinating for up to 4 hours enhances the flavor even more.

• Bring Chicken to Room Temperature – Take the marinated chicken out of the fridge 10–15 minutes before grilling to ensure even cooking.

• Preheat the Grill Pan – A properly heated grill pan prevents sticking and helps achieve those beautiful grill marks on the chicken.

• Slice Citrus Over a Bowl – Cut oranges over a bowl to catch the juice. You can add any extra juice to the dressing for extra flavor.

• Storing Cooked Chicken: Store grilled chicken in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep—just reheat gently or enjoy it cold in salads or wraps.

• Dressing: Make the dressing ahead and store it in a sealed jar in the fridge for up to 5 days. Shake well before using.

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Grilled Chicken & Citrus Avocado Salad

Serves 4

For the chicken:
1/2 cup extra-virgin olive oil
1/2 cup orange juice, plus zest from 1 orange
1 tablespoon sumac
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 sprigs thyme
1 1/2 pounds thin-cut chicken cutlets

For the dressing (makes 2/3 cup):
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sumac

For the salad:
2 medium heads romaine, leaves washed and torn
1 large ripe avocado, sliced
2 medium orange, rind removed, cut into 1/4-inch rounds
1/4 cup pomegranate seeds
2 tablespoons chopped toasted pistachios
1 tablespoon chopped fresh mint

Marinate the chicken: Combine the olive oil, orange juice and zest, sumac, salt, pepper, and thyme in a resealable plastic bag. Add the chicken to the bag, tossing to coat the chicken, and seal the bag. Marinate for 1 hour Allow chicken to come to room temperature 10-15 minutes prior to cooking.

Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, orange juice, salt, pepper, and sumac. Shake until combined.

Preheat an indoor grill pan over medium-high heat. Remove the chicken from the marinade. Grill the chicken until done, 3 to 4 minutes per side. Transfer to a plate and cool slightly.

Assemble the salad: Arrange the romaine, avocado, and citrus on a platter. Arrange the chicken on the salad, drizzle the dressing on top. Garnish with pomegranate seeds, pistachios, and mint.



adapted from Sababa by Adeena Sussman