Rick Martínez Serves Up Two Summery Chicken Salad Recipes

    by Sidney Hunt
    Published: June 26, 2024 (2 weeks ago)

    Renowned chef and cookbook author Rick Martínez is bringing a fresh twist to summer dining with two vibrant chicken salad recipes. Known for his innovative approach to traditional dishes, Martínez’s latest creations promise to add a burst of flavor and color to your summer table. Whether you’re hosting a backyard barbecue or looking for a light, refreshing meal, these recipes are sure to delight.

    Recipe 1: Zesty Citrus Chicken Salad


    • 4 boneless, skinless chicken breasts
    • 1/4 cup olive oil
    • Juice and zest of 2 lemons
    • Juice and zest of 1 orange
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • Salt and pepper to taste
    • 1/2 red onion, thinly sliced
    • 1 avocado, diced
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup fresh cilantro, chopped
    • Mixed greens (arugula, spinach, or your choice)


    1. Marinate the Chicken: In a large bowl, combine olive oil, lemon juice and zest, orange juice and zest, garlic, cumin, salt, and pepper. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes.
    2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked. Remove from grill and let rest for 5 minutes before slicing.
    3. Assemble the Salad: In a large salad bowl, combine mixed greens, red onion, avocado, cherry tomatoes, and cilantro. Top with sliced grilled chicken.
    4. Dress and Serve: Drizzle with a bit more olive oil and a squeeze of lemon juice, if desired. Toss gently and serve immediately.

    Recipe 2: Spicy Mango Chicken Salad


    • 4 boneless, skinless chicken thighs
    • 1/4 cup soy sauce
    • 2 tablespoons honey
    • 1 tablespoon sriracha sauce
    • Juice of 1 lime
    • 1 teaspoon grated ginger
    • Salt and pepper to taste
    • 1 mango, peeled and diced
    • 1/2 red bell pepper, diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh mint leaves, chopped
    • 1/4 cup fresh basil leaves, chopped
    • 1/2 cup cooked quinoa (optional)


    1. Marinate the Chicken: In a bowl, mix soy sauce, honey, sriracha, lime juice, ginger, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 30 minutes in the refrigerator.
    2. Cook the Chicken: Preheat your grill to medium-high heat. Grill the chicken thighs for 5-6 minutes per side, or until fully cooked. Let rest for a few minutes before slicing.
    3. Prepare the Mango Mix: In a separate bowl, combine mango, red bell pepper, red onion, mint, and basil. Toss with a little lime juice and salt to taste.
    4. Combine and Serve: On a serving platter, spread a layer of cooked quinoa if using. Top with sliced chicken thighs and spoon the mango mixture over the top. Garnish with extra herbs and serve.

    A Word from Rick Martínez

    In an exclusive interview, Martínez shared his inspiration behind these summery dishes. “I wanted to create recipes that are not only delicious but also easy to make and perfect for the warmer months,” he said. “These chicken salads are a great way to enjoy fresh, seasonal ingredients while keeping things light and flavorful.”

    Martínez also emphasized the versatility of these recipes. “Feel free to mix and match ingredients based on what’s available or what you prefer,” he advised. “The key is to have fun with it and enjoy the process of creating something delicious.”


    Rick Martínez’s zesty citrus and spicy mango chicken salads are poised to become staples of summer dining. With their bold flavors and vibrant colors, these dishes are perfect for any occasion. Try these recipes at home and experience the culinary magic that Martínez is known for, bringing a touch of gourmet to your everyday meals.



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