I’m so excited to be back in the kitchen with California Ripe Olives and California Grown bringing you this brand new Citrus Chopped Salad. I’ve been loving my Hot Clementine Sumac Roast Chicken, so I decided to make a version using a chicken breast and I added it to a salad! I’m having this salad on repeat, and you know how much I love my California Ripe Olives which take this salad to a whole new level.

olives going into salad

California produces over 95% of the olives grown in the U.S., and for good reason. They truly are that much more delicious! There are hundreds of California farmers and farmworkers who work all year long to bring us these wonderful olives. And a fun fact I love about olives is that there are two olive canneries in California, and both are multi-generational family businesses! I love knowing that supporting California farmers means I’m supporting family businesses, sustainability, and integrity.

olives in a fred bowl

This salad is perfect for this time of year when you can get some lovely citrus. The olives add a beautiful flavor to the recipe along with the pepperoncini and cherry tomatoes. I love a chopped salad, and they can absolutely be full of all kinds of goodness while remaining Whole30. Since it is Whole30, the hearts of palm offer an almost cheesy texture. If you’re not doing Whole30, you could certainly add some feta cheese!

The dressing also brings in the citrus season with this Creamy Clementine Dressing. It’s simple to make and it can even be made a day ahead! This makes putting the salad together even easier, and it’s perfect for meal prep.

final product citrus chopped salad

And speaking of olives, have you made my Creamy Garlic Olive Dressing yet? If not, definitely put it on your list after this salad! If you make this Citrus Chopped Salad, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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final product citrus chopped salad

Whole30 Citrus Chopped Salad

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  • 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


This Citrus Chopped Salad is perfect for this time of year! It’s satisfying, delicious, and Whole30!


For the Salad

4 cups cored and sliced into ¾ inch pieces Iceberg lettuce

1 cup thinly sliced red cabbage

1 (6-ounce) can green CA grown olives, pitted and drained

½ can hearts of palm, quartered lengthwise and sliced into chunks

1 cup cherry tomatoes, sliced in half

¼ to ½ cup pepperoncini, seeds removed and sliced in rounds
2 avocados, sliced in chunks

Marinated Red Onions

For the Chicken and Spice Blend

2 teaspoons Sumac

1½ teaspoons salt

½ teaspoon hot paprika

½ teaspoon dried oregano

2 teaspoons extra virgin olive oil

2 bone-in, skin-on chicken breasts

3-5 Clementines, thinly sliced into 1/8-inch rounds (use a sharp knife)

1/2 Clementine, for juicing

For the 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 for 10 minutes in hot water, finely chopped

1 garlic clove, pressed

½ teaspoon salt

½ teaspoon ground black pepper


Make the Creamy Clementine Dressing

(Note: can be made a day in advance)


Place the egg in a wide-mouth mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified.


Add the clementine juice, clementine rind, prunes, garlic,  salt, and pepper, blending until well combined.


Lasts in the refrigerator, covered, for up to 5 days.


Make the Chicken

(Note: can be made and cut a day in advance)


Preheat the oven to 375°F. Line a baking sheet with parchment paper.


In a small bowl, make a spice blend by combining the Sumac, salt, hot paprika, and oregano. Stir well and set aside.


Thoroughly and evenly coat each chicken breast, front and back, with the olive oil. Then coat with the spice blend.


Place the thinly sliced clementine rounds in a single layer on the parchment paper-lined baking sheet, to make a bed for the chicken. Place the chicken breasts on top.


Roast the chicken in the oven for 25 minutes. Remove from the oven. Squeeze the juice of ½ of a Clementine over the chicken. Baste with the pan juices and clementine juice. Return to the oven and cook until the skin is brown and crispy, about 10 minutes. If they need to cook longer, baste continually.


Remove the chicken from the pan and transfer to a cutting board to rest. Drain the pan juices into a bowl and set the liquid aside. (I love to snack on the crispy clementines from the pan.)


Remove the bone off the back of the chicken breast and cut the chicken into ½ to 1-inch cubes.


Make the Salad

In a beautiful large platter or bowl, combine the iceberg and red cabbage. Sprinkle with salt. Then create a beautiful salad by adding all the remaining vegetables, chicken, and Marinated Red Onions. When ready to eat, add some of the dressing and toss to coat. Serve with more dressing on the side.


If making the dressing a day ahead, it may seem thick the next day when ready to use. Stir very well and 1 tablespoon, or more, of water.

Feel free to add fresh clementine slices to the salad.