Citrus Herb Chicken Salad Bowl (Printable Version)

A vibrant salad featuring herb-marinated grilled chicken, quinoa, avocado, and orange segments with zesty citrus vinaigrette.

# What You Need:

→ Herb Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh basil, chopped
06 - 1 clove garlic, minced
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Salad

10 - 2 cups cooked quinoa
11 - 6 cups mixed salad greens
12 - 2 large oranges, peeled and segmented
13 - 1 large avocado, sliced
14 - 1/4 small red onion, thinly sliced
15 - 1/4 cup toasted sliced almonds

→ Citrus Vinaigrette

16 - 3 tablespoons fresh orange juice
17 - 1 tablespoon lemon juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey or maple syrup
20 - 1/2 teaspoon Dijon mustard
21 - 1/4 teaspoon salt
22 - 1/8 teaspoon black pepper

# How-To Steps:

01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Preheat grill or grill pan to medium heat. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes then slice thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in saucepan, bring to boil, then simmer covered for 15 minutes. Fluff with fork and cool slightly.
04 - Whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Divide greens among four bowls. Top with quinoa, orange segments, avocado slices, red onion, and grilled chicken. Drizzle vinaigrette and sprinkle almonds.
06 - Serve immediately for optimal freshness and texture.

# Expert Tips:

01 -
  • It tastes expensive and complicated but comes together in less time than it takes to decide what to watch on TV.
  • Every bite has texture, crunch, creaminess, and that bright citrus pop that wakes up your taste buds.
  • You can prep the components ahead and feel like a meal prep genius without actually meal prepping.
  • It is one of those rare dishes that tastes just as good at room temperature as it does fresh off the grill.
02 -
  • Let the chicken rest for 5 minutes after grilling or all those juices will run out onto your cutting board instead of staying inside where they belong.
  • Rinse your quinoa, seriously, or it can taste bitter and soapy no matter how well you cook it.
  • Segment the oranges over a bowl to catch the juice, then use that juice in the vinaigrette for maximum citrus flavor.
  • If your avocado is not ripe, leave it out rather than using a hard, flavorless one that ruins the creamy contrast.
03 -
  • Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until they smell nutty and turn golden, it makes all the difference.
  • Use a sharp knife to segment the oranges by slicing between the membranes, so you get clean, juicy pieces without any bitter pith.
  • If the vinaigrette separates after sitting, just whisk it again or shake it in a jar, the Dijon will bring it back together.
  • Grill extra chicken and keep it on hand, it transforms this from a planned meal into an anytime option.
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