Grilled Chicken & Kumquat Spring Salad

Serves 4-5
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Tree Nuts
Dietary Gluten-free
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Serve Cold
This Grilled Chicken & Kumquat Spring Salad may rank as my all-time favorite salad. The lite champagne citrus vinaigrette is a perfect compliment.



  • 5 cups Spring Salad Mix
  • 3 Small Scallions (chopped)
  • 6 Kumquats (thinly sliced)
  • 1/2 Pear (diced)
  • 1/3 cup Slivered Almonds (lightly toasted)
  • 1 Large Chicken Breast (chopped into bite-size & grilled)


  • 1/2 cup Grape Seed Oil (or other lite oil (safflower, lite olive oil, etc))
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Orange Muscat Champagne Vinegar (Trader Joe's brand)
  • 1 tablespoon Pure Maple Syrup
  • 1/4 Fresh Lime (juice squeezed)
  • pinch Sea Salt
  • dash Black Pepper


If needed, exchange 1 tbsp rice vinegar and 1 tbsp freshly squeezed orange juice for Trader Joe's Orange Muscat Champagne Vinegar


Step 1
Chop chicken breast into bite-size pieces and grill until golden brown (approx. 15 min). Remove from stove and allow to cool completely.
Step 2
Rinse spring mix lettuce leaves and lightly dab with paper towel to remove excess water. Set aside.
Step 3
Chop scallions and half pear. Thinly slice kumquats, leaving the rind intact. Set aside.
Step 4
Toast slivered almonds either under a broiler or in a saute pan until slightly golden.
Step 5
Pour oil into a blender. Add rice vinegar, orange muscat champagne vinegar, maple syrup, squeeze of lime, salt and pepper.
Step 6
Mix on low until well blended.
Step 7
Place all salad ingredients into a large bowl, add dressing and gently toss.