Citrusy Surf and Turf Salad

Citrusy Surf and Turf Salad


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Tender pieces of shrimp and chicken have combined their flavors from land and sea atop a bed of crisp salad greens. Completing the dish is a sweet and tangy vinaigrette made with honey and orange juice.

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Time needed

15 min preparation

Serving Size / Yield

6-8 servings


  • 8 C. Salad Greens
  • 1 Tbs. Lemon Juice
  • 1/4 tsp. Sea Salt, divided
  • 1/4 tsp. Ground Black Pepper, divided
  • 8 oz. Cooked Boneless Skinless Chicken Breasts, chopped
  • 8 oz. Cooked Medium Shrimp, peeled and deveined
  • 1/4 C. White Wine Vinegar
  • 1/4 C. Orange Juice
  • 1/4 C. Honey
  • 1 1/3 Tbs. Dijon Mustard
  • 1/4 tsp. Garlic Powder
  • 1/4 C. + 2 Tbs. Extra-Virgin Olive Oil

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In a large bowl, toss together the salad greens, lemon juice, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Add the chicken and shrimp, and continue to toss until well-combined. In a medium bowl, whisk together the white wine vinegar, orange juice, honey, Dijon mustard, garlic powder, and remaining salt and pepper. Gradually whisk in the olive oil. Drizzle the vinaigrette over the salad and toss to coat.

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