Citrus Herb Chicken Salad Bowl (Printable)

Vibrant salad featuring herb-marinated grilled chicken, orange segments, avocado, and quinoa tossed in zesty citrus vinaigrette.

# What You'll 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 Base

10 - 2 cups cooked quinoa
11 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
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 Make It:

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

# Expert Suggestions:

01 -
  • It tastes like sunshine in a bowl, with juicy citrus cutting through creamy avocado and nutty quinoa in every forkful.
  • You can prep the components ahead and toss them together in minutes when hunger strikes.
  • It's filling without feeling heavy, the kind of meal that leaves you energized instead of sluggish.
  • The herb marinade makes the chicken so flavorful you won't miss heavy sauces or cheese.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Let the chicken rest after grilling or all the juices will run out when you slice it and it'll turn dry and sad.
  • Segment the oranges over a bowl so you catch all the juice for the vinaigrette instead of losing it on the cutting board.
  • Toast the almonds in a dry pan and watch them closely because they go from perfect to burnt in about 30 seconds.
03 -
  • Use a serrated knife to segment the oranges cleanly, it cuts through the membranes without squishing the fruit.
  • If your vinaigrette separates, add a tiny splash of cold water and whisk again to bring it back together.
  • Marinate the chicken up to two hours for deeper flavor, but any longer and the acid starts to break down the texture.
  • Save any leftover vinaigrette to use as a marinade for vegetables or a quick dressing for grain bowls later in the week.
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