Whole30 Citrus Chopped Salad with Avocado and Almonds

I’m in the kitchen sharing a fresh Citrus Chopped Salad inspired by my love of clementines and California olives. I adapted flavors from a roast chicken I’ve been making and built the salad around tender roasted chicken breast, bright citrus, salty olives, crisp cabbage and romaine, and a creamy clementine dressing. It’s a repeat favorite at my house—vibrant, satisfying, and perfect for citrus season.

A lovely thought from Teri

Summer flavors are hard to let go of, so I aim to make recipes that feel like a sunny day any time of year. This chopped salad with citrus does exactly that: juicy clementines, briny olives, pepperoncini heat, cherry tomatoes and hearts of palm combine into a refreshing, texturally interesting salad. The hearts of palm add a creamy, slightly tangy bite that works well in Whole30 meals; if you aren’t following Whole30, crumbled feta would be a lovely addition.

The dressing is a key element: a Creamy Clementine Dressing that’s easy to make and can be refrigerated a day ahead. It offers the richness of a classic creamy dressing with bright citrus notes and a touch of sweetness from prunes, making it an excellent match for the roasted chicken and fresh produce.

Recipes evolve as you cook. I first used iceberg lettuce here, but romaine (and optional arugula) now hold up better against the dressing and the salad’s mix-ins. I also loved incorporating clementine notes into both the chicken and the dressing so much that I began adding fresh clementine segments directly into the salad—such a bright move. Use this recipe as a starting point and adapt it to your tastes.

Ingredients

Creamy Clementine Dressing

• 1 large egg
• ¾ cup light olive oil
• ¼ cup freshly squeezed clementine juice
• ½ teaspoon finely grated clementine rind
• 2 prunes, soaked 10 minutes and finely chopped
• 1 garlic clove, pressed
• ½ teaspoon kosher salt and ground black pepper to taste

Chicken & Spice Blend

• 2 bone-in, skin-on chicken breasts
• 2–5 clementines (3–5 for slices; ½ for juicing)
• 2 teaspoons sumac
• 1½ teaspoons kosher salt
• ½ teaspoon hot paprika
• ½ teaspoon dried oregano
• 2 teaspoons extra virgin olive oil

For the Salad

• 4 cups chopped romaine (or a mix of romaine and arugula)
• 1 cup thinly sliced red cabbage
• 1 (6-ounce) can green olives, pitted and drained
• ½ can hearts of palm, quartered and sliced
• 1 cup cherry tomatoes, halved
• ¼–½ cup pepperoncini, seeds removed and sliced
• 2 avocados, chunked
• Marinated red onions (optional)

How to make this recipe

Make the Creamy Clementine Dressing

1. Place the egg in a wide-mouth jar. Use an immersion blender and blend from the bottom while slowly pouring in the oil until completely emulsified.
2. Add the clementine juice, rind, chopped prunes, garlic, salt and pepper. Blend until smooth. If the dressing is too thick, thin with 2 tablespoons up to ¼ cup water.
3. Cover and refrigerate for up to 5 days.

Make the Chicken

1. Preheat oven to 375°F and line a baking sheet with parchment.
2. Combine sumac, salt, hot paprika, and oregano in a small bowl and set aside.
3. Coat each chicken breast with olive oil, then evenly coat with the spice blend.
4. Arrange thin clementine rounds in a single layer on the baking sheet to form a citrus bed, then place chicken on top.
5. Roast 25 minutes. Remove, squeeze juice of ½ clementine over the chicken, baste with pan juices and clementine juice, then return to oven until skin is brown and crispy, about 10 more minutes. Baste as needed.
6. Transfer chicken to a cutting board to rest. Drain pan juices into a small bowl and reserve. Remove bone from the back and cut chicken into ½–1-inch cubes.

Assemble the Salad

1. Place chopped romaine (and arugula, if using) and red cabbage in a large platter or bowl and sprinkle with salt.
2. Arrange the remaining salad ingredients—olives, hearts of palm, cherry tomatoes, pepperoncini, avocado, marinated red onions, and cubed chicken—over the greens.
3. When ready to serve, drizzle the dressing and toss to coat. Serve with extra dressing on the side.

Frequently Asked Questions

Description

This Citrus Chopped Salad is satisfying, bright, and Whole30-friendly. It’s a great make-ahead option: the dressing and chicken can be prepared in advance for quick assembly at mealtime.

Notes

• If the dressing thickens in the fridge, stir well and add 1 tablespoon or more of water until you reach the desired consistency.
• Fresh clementine slices are a delicious optional garnish in the finished salad.

Whole30 Citrus Chopped Salad

• Author: Teri Turner
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Salad
• Method: Oven
• Diet: Gluten Free