Light, bright, and citrusy. Each layer of this hearty winter salad gets a heafty dose of fresh citrus.

Citrus and Herb Seared Chicken with Broccoli Slaw Citrus Salad

Preheat oven to 350 degrees. Line a baking sheet with foil; set aside.

Make Herb and Citrus Chicken: Pat chicken breasts dry with paper towels and season with lemon seasoning, mint, oregano, orange zest, garlic, salt, and pepper. 

Heat olive oil in a large skillet over medium-high heat. Once oil begins to shimmer, add chicken breasts. Sear for 3 to 5 minutes on each side, or until chicken is golden brown. Place chicken on prepared sheet pan and bake 15 minutes or until chicken is cooked through (165 degrees).

Make Creamy Mandarin Dressing: Add mandarin juice, sugar, garlic, white wine vinegar, cinnamon, mayonnaise, sesame oil, kosher salt, and ground black pepper to a large bowl whisking to combine. Reserve ¼ cup of the dressing for garnish. Add broccoli slaw to dressing and toss to combine; set aside.

Make Citrus Salad: Divided dressed broccoli slaw between four plates. Top each plate with equal amounts grapefruit segments, car cara and navel orange segments, pickled red onions, if desired, and chopped walnuts.

Remove chicken from the oven and allow to rest at least 5 minutes tented with foil. Slice chicken across the grain and top each salad with sliced chicken breasts. If desired, drizzle with reserved Creamy Mandarin Dressing.