Citrus Orchard Salad

The Citrus Orchard Salad is a lively mix of bright flavors, vivid color, and a variety of textures. Tender Red Leaf lettuce forms a soft, delicate base with gentle sweetness. Sliced grilled chicken breast brings juicy, savory depth, while segments of juicy orange and pink grapefruit add a refreshing citrus burst. Thin slices of fennel and radish give a crisp, aromatic lift and peppery crunch. Creamy ricotta cheese adds a smooth, rich contrast, while sweet dried cranberries deliver a touch of tartness. Crispy shallots scattered on top bring a golden, savory crunch that makes every bite satisfying. Fresh tarragon ties the salad together with its subtle licorice aroma and grassy finish.

Each ingredient is thoughtfully layered to build flavor and texture. Citrus and cranberries balance the creamy ricotta and rich chicken. Fennel and radish add freshness and snap, while crispy shallots add depth and crunch without overpowering the salad. Tarragon weaves a gentle herbal note throughout. Enjoy this salad as a nourishing main course for lunch or dinner, or serve it with a slice of multigrain bread for extra heartiness. Pair it with a Tarragon-Orange Vinaigrette for a fresh and fragrant finish.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 1

Course: Salad

Calories: 463

Ingredients Equipment Method Notes

Ingredients

3 cups Red Leaf lettuce washed and torn
1 small chicken breast (about 4 oz) grilled and sliced
1 small orange peeled and segmented
1/2 pink grapefruit segmented
1/4 cup fennel bulb thinly sliced
1/4 cup radish thinly sliced
1/4 cup creamy ricotta cheese
2 tablespoons dried cranberries
2 tablespoons crispy shallots (store-bought or homemade French onions)
2 tablespoons fresh tarragon leaves coarsely chopped
Pinch sea salt and black pepper (to taste)
2 tablespoons Tarragon-Orange Vinaigrette (or dressing of choice)

Equipment

Chef’s knife
Cutting Board
Grill pan or outdoor grill
Mixing bowl
Tongs
Vegetable peeler (optional)
Salad spinner (optional)

Method

Preheat the grill or grill pan to medium-high. Season chicken breast with salt and pepper. Grill for 5–6 minutes per side until cooked through. Let rest for 2 minutes, then slice thinly.
Place Red Leaf lettuce in a large salad bowl. Add orange and grapefruit segments, fennel, radish, and dried cranberries.
Top with grilled chicken slices and dollops of ricotta cheese.
Sprinkle crispy shallots over the salad, then add most of the chopped tarragon, reserving a pinch for garnish.
Drizzle with Tarragon-Orange Vinaigrette. Gently toss the salad with tongs until evenly coated.
Garnish with the remaining tarragon, adjust seasoning, and serve immediately.

Notes

Tarragon is the featured herb in this salad. It offers a fresh, slightly sweet and licorice-like flavor that enhances the citrus and fennel in the bowl. For the best aroma and flavor, chop or tear tarragon leaves just before adding them to the salad. Sprinkle extra leaves on top as a final flourish.

Tarragon provides vitamin A, vitamin C, iron, and manganese. According to a review in Frontiers in Pharmacology (2019), tarragon contains polyphenols and flavonoids that act as antioxidants, supporting immune health and reducing inflammation. Tarragon’s essential oils, like estragole, are also linked to improved digestion and antimicrobial properties. Combining tarragon with Red Leaf lettuce, juicy citrus, lean chicken, ricotta, and crispy shallots creates a salad that is balanced in protein, fiber, healthy fats, and flavor. The Citrus Orchard Salad is a delicious and nourishing dish that brings energy, color, and refreshment to any meal.