Save to Pinterest The smell of citrus and herbs always brings me back to early mornings on my back patio, tongs in hand, watching chicken breasts sizzle on the grill while the sun barely cleared the fence. I used to think grain bowls were just trendy lunch spots until I realized they were the answer to my weeknight dinner prayers. This salad bowl became my reset button after long days, the kind of meal that feels light but leaves you satisfied. It started as an experiment with leftover quinoa and a few too many oranges from a farmers market haul. Now it is the one recipe I make when I need to feel like I have my life together, even when I absolutely do not.
I made this for a small dinner party once, and my friend who claims she does not like salad asked for the recipe before dessert was even served. Watching everyone build their bowls exactly how they wanted felt less like serving dinner and more like hosting a tiny DIY bar. One person loaded up on avocado, another went heavy on the almonds, and someone else practically drank the vinaigrette straight from the bowl. That night taught me that the best recipes are not the ones that control every detail but the ones that let people make it their own. It became my go to whenever I wanted to impress without stressing.
Ingredients
- Boneless, skinless chicken breasts: The canvas for all those herbs, and grilling them gives a slight char that adds smoky depth without any fancy equipment.
- Olive oil: Used twice here, once to marinate and once to emulsify the vinaigrette, so do not cheap out on this one.
- Lemon juice: Brightens the marinade and keeps the chicken tender while adding that essential citrus backbone.
- Fresh parsley and basil: These herbs transform plain chicken into something that smells like a garden in July.
- Garlic: Just one clove minced fine, because we want a whisper of garlic, not a shout.
- Dried oregano: A little Mediterranean touch that plays nicely with the fresh herbs without overpowering them.
- Salt and black pepper: The foundation of flavor, and yes, you need both in the marinade and the vinaigrette.
- Cooked quinoa: Fluffy, nutty, and the perfect base that soaks up the vinaigrette like a sponge.
- Mixed salad greens: Arugula adds peppery bite, spinach brings mild sweetness, and spring mix covers all your bases.
- Oranges: Peeled and segmented, they burst with juice and sweetness that cuts through the richness of avocado.
- Avocado: Creamy, buttery, and the reason this salad feels indulgent even though it is incredibly healthy.
- Red onion: Thinly sliced so it adds sharpness without making anyone cry or overpower the bowl.
- Toasted sliced almonds: The crunch factor that makes every bite interesting and keeps you coming back for more.
- Orange juice: Freshly squeezed is best, and it doubles down on that citrus vibe in the vinaigrette.
- Honey or maple syrup: Just a teaspoon to balance the acidity and round out the dressing with a hint of sweetness.
- Dijon mustard: The secret emulsifier that helps the vinaigrette stay smooth and adds a tiny kick.
Instructions
- Prepare the Herb Chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until everything smells vibrant and green. Add the chicken breasts, turn them over a few times to coat, and let them sit for at least 15 minutes or up to 2 hours in the fridge if you have the time.
- Grill the Chicken:
- Heat your grill or grill pan over medium heat until it is hot enough that a drop of water sizzles on contact. Grill the chicken for 6 to 7 minutes per side, resisting the urge to poke or flip it early, until the internal temperature hits 165 degrees F and you see those beautiful grill marks.
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness, then combine it with 1.5 cups of water in a saucepan. Bring it to a boil, lower the heat, cover, and simmer for 15 minutes until the water is absorbed and the grains look fluffy and slightly translucent.
- Make the Citrus Vinaigrette:
- In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until it thickens slightly and the oil no longer separates. Taste it and adjust the sweetness or salt if needed, because this dressing is the glue that holds the whole bowl together.
- Assemble the Salad:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken in whatever arrangement makes you happy. Drizzle the citrus vinaigrette generously over everything and finish with a handful of toasted almonds for that final crunch.
Save to Pinterest One summer evening, I packed these bowls into containers and took them to a park picnic with friends. We sat on blankets under string lights, and everyone kept saying how restaurant quality it tasted, which made me glow a little inside. The best part was realizing that this dish traveled well, tasted great at any temperature, and made me look like I had my act together. It was not just dinner, it was a moment where food became the centerpiece of connection, laughter, and a sunset that lasted way too long in the best possible way.
How to Store and Meal Prep
If you want to prep this ahead, store each component separately in airtight containers so nothing gets soggy or sad. The quinoa keeps for up to 4 days in the fridge, the grilled chicken stays juicy for 3 days, and the vinaigrette lasts about a week if you give it a good shake before using. Keep the greens unwashed and dry, slice the avocado and add the orange segments only when you are ready to assemble, and your future self will thank you. This approach turns one cooking session into several quick, satisfying meals that feel fresh every single time.
Swaps and Substitutions
Swap the chicken for grilled tofu, tempeh, or roasted chickpeas if you want to keep it plant based without losing that hearty, protein packed vibe. If almonds are not your thing or allergies are a concern, pumpkin seeds or sunflower seeds add the same crunch with a slightly earthier flavor. You can also use farro or brown rice instead of quinoa, though the texture will be chewier and the cooking time a bit longer. Blood oranges or grapefruits work beautifully in place of regular oranges when they are in season, adding a deeper, slightly tart sweetness that feels special.
Pairing and Serving Suggestions
This bowl shines on its own, but if you want to round out the meal, serve it with warm pita or a slice of crusty sourdough on the side. A crisp Sauvignon Blanc or a sparkling water with a squeeze of lime and fresh mint makes it feel like a full occasion. For a heartier spread, add a simple cucumber and tomato salad or a small bowl of hummus for dipping.
- Serve it family style and let everyone build their own bowl for a fun, interactive dinner.
- Pack it in a mason jar for a stunning desk lunch that actually tastes good cold.
- Double the vinaigrette and keep extra in the fridge, it is amazing on roasted vegetables too.
Save to Pinterest This bowl has become my proof that healthy does not mean boring and that dinner can be colorful, satisfying, and still leave you feeling light. Keep it in your rotation, tweak it to your taste, and let it remind you that good food does not have to be complicated.
Recipe FAQs
- → Can I marinate the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours in the refrigerator for deeper herb flavor. Just prepare the marinade, coat the chicken, and cover until you're ready to grill.
- → How do I prevent the avocado from browning?
Slice the avocado just before assembling the salad. Alternatively, toss the slices lightly with lemon juice to slow oxidation, or store them with the pit until serving time.
- → What's the best way to segment fresh oranges?
Cut the top and bottom off the orange, then carefully slice away the peel and white pith. Hold the fruit over a bowl and cut between the membranes to release the segments.
- → Can this salad be made vegetarian?
Absolutely. Replace the grilled chicken with grilled tofu, marinated chickpeas, or white beans seasoned with the same herb mixture for a satisfying plant-based version.
- → How should I store leftovers for meal prep?
Keep all components separate in airtight containers for up to 3 days. Store greens, quinoa, chicken, and vinaigrette separately, then assemble individual bowls just before eating for optimal freshness.
- → What can I use instead of almonds?
Toasted pumpkin seeds, sunflower seeds, or walnuts work wonderfully. These alternatives provide the same crunch and nutritional benefits while accommodating different dietary needs.