Save Sunday afternoons always felt slower when I started making these salad bowls. The kitchen would fill with the scent of fresh herbs bruising under my knife, and I'd hear the sizzle of marinated chicken hitting the hot grill pan. I wasn't trying to be healthy or trendy, I just wanted something that tasted bright and made me feel good after eating it. The first time I segmented an orange properly without mangling it felt like a small victory. Now it's muscle memory, and this bowl has become my reset meal when life gets noisy.
I made this for a friend who was convinced salads were boring rabbit food. She took one bite, paused, then asked for the recipe before she even finished her bowl. We sat on the back porch with our bowls balanced on our knees, and she admitted she'd been eating the same sad desk lunch for months. Something about the way the vinaigrette pooled at the bottom, soaking into the quinoa, changed her mind about what a salad could be. She texted me a photo of her own version two days later, proud as anything.
Ingredients
- Boneless, skinless chicken breasts: These soak up the herb marinade beautifully, and slicing them thin after grilling makes every bite tender instead of rubbery.
- Olive oil: Use a good one here since it shows up twice, in the marinade and the vinaigrette, and cheap oil tastes flat.
- Fresh parsley and basil: Dried herbs won't give you that bright, green flavor, fresh is worth the extra dollar and the quick chop.
- Garlic: One clove is enough to add warmth without overpowering the citrus, mince it fine so it blends into the marinade.
- Quinoa: Rinse it well or it can taste bitter, and let it cool slightly before adding to the bowl so it doesn't wilt the greens.
- Mixed salad greens: I like arugula for its peppery bite, but spinach or spring mix work just as well depending on your mood.
- Oranges: Navel or Cara Cara oranges are easiest to segment, and their juice becomes the base of your vinaigrette so nothing goes to waste.
- Avocado: Slice it just before serving so it stays creamy and bright green instead of browning on you.
- Red onion: Slice it paper thin and it adds a sharp contrast without making your breath regrettable.
- Toasted sliced almonds: Toast them in a dry pan for two minutes until fragrant, it makes all the difference in texture and flavor.
- Honey or maple syrup: Just a teaspoon balances the acidity in the vinaigrette, use maple if you want to keep it vegan.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that ties everything together.
Instructions
- Marinate the chicken:
- Whisk the olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until it smells like summer. Add the chicken breasts, turn them to coat, and let them sit for at least 15 minutes while you prep everything else.
- Grill until golden:
- Heat your grill or grill pan over medium heat and cook the chicken for 6 to 7 minutes per side until the juices run clear and it reaches 165°F. Let it rest for 5 minutes so it stays juicy, then slice it thin on the bias.
- Cook the quinoa:
- Rinse the quinoa under cold water to remove the bitter coating, then simmer it covered with 1.5 cups of water for 15 minutes. Fluff it with a fork and let it cool slightly so it doesn't steam your greens.
- Whisk the vinaigrette:
- Combine the orange juice, lemon juice, olive oil, honey, Dijon, salt, and pepper in a small bowl and whisk hard until it thickens and looks glossy. Taste it and adjust the sweetness or acidity to your liking.
- Build your bowls:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado, red onion, and sliced chicken. Drizzle the vinaigrette over everything and finish with a handful of toasted almonds.
Save One evening I made a double batch of this and brought it to a potluck where everyone else showed up with pasta salads and casseroles. I wasn't sure how it would go over, but people kept coming back for seconds and asking what made it so good. I think it was the way the vinaigrette soaked into the quinoa and the contrast of creamy avocado with the bright citrus. Someone told me it reminded them of eating lunch in California, which felt like the best compliment. I drove home with an empty bowl and a full heart.
Make It Your Own
This bowl is endlessly flexible once you understand the structure. Swap the chicken for grilled tofu, shrimp, or even canned chickpeas if you want to keep it vegetarian. I've used grapefruit instead of oranges when that's what I had, and it gave the whole thing a more tart, grown up flavor. If you're out of quinoa, farro or brown rice work beautifully as a base. The vinaigrette is the star, so as long as you have citrus, olive oil, and something to emulsify it, you can improvise the rest and it'll still taste like a restaurant dish.
Storing and Meal Prep
I learned the hard way not to assemble these bowls ahead of time because the greens wilt and the avocado browns. Instead, I keep everything in separate containers in the fridge and build each bowl fresh when I'm ready to eat. The cooked quinoa and grilled chicken last about four days, the vinaigrette keeps for a week, and I slice the avocado and segment the oranges right before serving. It takes an extra five minutes but makes all the difference between a sad, soggy lunch and something you actually look forward to eating.
Serving Suggestions
This bowl is a full meal on its own, but sometimes I'll serve it with a slice of crusty bread on the side for mopping up the vinaigrette. It pairs beautifully with a crisp Sauvignon Blanc or a cold glass of sparkling water with a twist of lemon if you want to keep it light. I've also served it family style at dinner parties, letting everyone build their own bowl from platters of ingredients spread across the table.
- Add crumbled feta or goat cheese if you're not keeping it dairy free.
- Toss in some cooked beets or roasted sweet potato for extra color and sweetness.
- Finish with a sprinkle of flaky sea salt and a drizzle of good balsamic if you're feeling fancy.
Save This bowl has gotten me through busy weeks, lazy Sundays, and meals where I just needed something fresh and uncomplicated. It's proof that healthy food doesn't have to be bland or boring, and that a little citrus and a hot grill can turn simple ingredients into something worth making again and again.
Questions & Answers
- → Can I prepare this ahead for meal prep?
Yes! Store the quinoa, grilled chicken, and vegetables separately in airtight containers for up to 3 days. Assemble in bowls just before eating to keep greens fresh and the dish at optimal texture.
- → What's the best way to grill the chicken evenly?
Pound chicken breasts to uniform thickness before marinating. This ensures even cooking throughout. Grill over medium heat for 6-7 minutes per side, avoiding frequent flipping. Let rest 5 minutes before slicing to retain juices.
- → How do I make this vegetarian?
Substitute the chicken with grilled tofu, baked tempeh, or crispy chickpeas for comparable protein content. Season these alternatives with the same herb marinade for consistent flavor.
- → Can I make the vinaigrette in advance?
Absolutely. The citrus vinaigrette keeps refrigerated in a jar for 4-5 days. Shake well before using to re-emulsify the oil and citrus components for smooth consistency.
- → What are good wine pairings with this salad?
Crisp Sauvignon Blanc works beautifully with the citrus and herb flavors. Alternatively, try Pinot Grigio or sparkling water with fresh lemon and lime for a refreshing non-alcoholic option.
- → How do I prevent avocado from browning?
Slice avocado just before assembly. Toss slices lightly in lemon juice to prevent oxidation. If prepping ahead, store uncut avocado in the fridge and slice immediately before serving.