Save My neighbor brought over a version of this bowl after her trip to San Diego, and I was instantly hooked on the way the orange juice soaked into the warm quinoa. The chicken had this herby brightness that didn't need heavy dressing, and the avocado made everything feel indulgent without being rich. I started making it every Sunday to have ready for the week, tweaking the herbs until I found the exact balance that made me crave it. Now it's my go-to when I want something that feels like sunshine on a plate.
I made this for a friend who was recovering from surgery and needed meals that felt nourishing but not bland. She called me the next day to say it was the first thing she'd actually been excited to eat in weeks. We sat in her kitchen while she ate it straight from the bowl, and she kept saying how the orange segments were like little pockets of joy. That's when I realized how much a simple, thoughtfully made salad can mean to someone.
Ingredients
- Boneless, skinless chicken breasts: These soak up the herb marinade beautifully, and grilling them adds a smoky depth that complements the citrus perfectly.
- Olive oil: Used in both the marinade and vinaigrette, it ties the flavors together and keeps the chicken moist during grilling.
- Fresh parsley and basil: The combination brings a bright, garden-fresh note that dried herbs just can't replicate, so don't skip them if you can help it.
- Garlic: Just one clove minced into the marinade adds a savory backbone without overpowering the citrus.
- Quinoa: It fluffs up light and nutty, acting as the perfect base that absorbs the vinaigrette without getting soggy.
- Mixed salad greens: Arugula adds a peppery bite, spinach brings earthiness, and spring mix keeps it colorful and varied.
- Oranges: Peel and segment them carefully so you get just the juicy flesh, no bitter pith, and each bite is a sweet surprise.
- Avocado: Slice it right before serving so it stays creamy and green, adding richness that balances the tangy vinaigrette.
- Red onion: Thinly sliced and used sparingly, it gives a sharp contrast that wakes up the whole bowl.
- Toasted sliced almonds: They add crunch and a toasty flavor that makes the salad feel complete, not just like a pile of greens.
- Orange juice and lemon juice: Freshly squeezed makes all the difference in the vinaigrette, bringing a brightness that bottled juice can't match.
- Honey or maple syrup: Just a touch balances the acidity and rounds out the dressing without making it sweet.
- Dijon mustard: It emulsifies the vinaigrette and adds a subtle tang that deepens the flavor.
Instructions
- Prepare the Herb Chicken:
- Whisk together the olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until the herbs are evenly distributed. Add the chicken breasts and turn them to coat, then let them sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Grill the Chicken:
- Heat your grill or grill pan over medium heat until it's hot enough that a drop of water sizzles. Grill the chicken for 6 to 7 minutes per side, until the internal temperature hits 165°F and the outside has nice charred lines, then let it rest for 5 minutes before slicing.
- 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, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the grains are fluffy.
- Make the Citrus Vinaigrette:
- Whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust the honey or salt if needed.
- Assemble the Salad:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado slices, red onion, and sliced chicken. Drizzle the vinaigrette over everything and finish with a sprinkle of toasted almonds.
- Serve Immediately:
- This salad is best enjoyed right after assembly, when the greens are crisp and the chicken is still slightly warm.
Save One evening, I packed this into a container and ate it outside on my porch while the sun set, and the smell of the herbs mixed with the cool evening air felt like a reset button for my whole day. My partner came out, tried a bite, and ended up making his own bowl without saying a word. We didn't talk much, just ate and watched the sky turn pink, and that's when I knew this recipe had earned its place in our regular rotation.
Making It Your Own
If you want to swap the chicken for grilled tofu or chickpeas, press the tofu well and marinate it the same way, or toss the chickpeas in the marinade and roast them at 400°F until crispy. For a nut-free version, pumpkin seeds or sunflower seeds work beautifully and add the same crunch. You can also try blood oranges or grapefruit when they're in season for a different citrus twist that's slightly more tart and visually stunning.
Pairing and Serving
This bowl pairs wonderfully with a crisp Sauvignon Blanc that echoes the citrus notes, or a sparkling water with a squeeze of lime if you want to keep it alcohol-free. I've also served it alongside a light soup or garlic bread when I'm feeding a crowd and want something more substantial. The vinaigrette can double as a dip for extra veggies or drizzle over roasted sweet potatoes if you have any left over.
Storage and Meal Prep
Store each component separately in airtight containers, and the prepped ingredients will last for up to three days in the fridge. Keep the vinaigrette in a small jar and shake it before using, and slice the avocado fresh each time to avoid browning. When you're ready to eat, just assemble a bowl, drizzle, and enjoy without any sogginess or loss of texture.
- Toast extra almonds and keep them in a jar for quick topping on other salads or yogurt bowls.
- Double the quinoa batch and use it for breakfast bowls or as a side for roasted vegetables.
- Leftover grilled chicken can be chopped and tossed into wraps, grain bowls, or scrambled eggs the next morning.
Save This salad has become my answer to those days when I need something that feels like taking care of myself without a lot of fuss. I hope it brings you the same kind of simple, satisfying joy it's brought to my table.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, prepare each component separately and store in airtight containers. Assemble just before serving to keep the greens crisp and prevent the avocado from browning. The vinaigrette keeps refrigerated for up to 3 days.
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for adequate flavor. For deeper herbaceous notes, refrigerate up to 2 hours. Avoid over-marinating beyond 4 hours as acidic lemon juice may affect texture.
- → What's the best way to cook quinoa?
Rinse quinoa thoroughly under cold water to remove saponin coating. Use a 1:2 ratio of quinoa to water. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and cool slightly before adding to the salad.
- → Can I use a different protein instead of chicken?
Absolutely. Grilled tofu, chickpeas, tempeh, or shrimp work beautifully. Adjust grilling time accordingly—tofu needs 4-5 minutes per side, while shrimp requires only 2-3 minutes per side.
- → How do I prevent the avocado from browning?
Slice the avocado just before assembly. If preparing ahead, coat lightly with lemon juice or lime juice to slow oxidation. Store the pit with the remaining avocado half until ready to use.
- → What wines pair well with this salad?
Crisp Sauvignon Blanc, Pinot Grigio, or sparkling water with fresh citrus complement the bright herbaceous and citrus notes. For non-alcoholic options, sparkling water with lemon or fresh ginger works wonderfully.