Citrus Herb Chicken Salad Bowl (Printable)

Juicy orange segments, creamy avocado, and herb-marinated grilled chicken over fluffy quinoa with 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

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 - In a mixing 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 in the refrigerator for enhanced flavor development.
02 - Preheat a grill or grill pan over medium heat. Grill chicken for 6-7 minutes per side until fully cooked with internal temperature reaching 165°F. Allow to rest for 5 minutes before slicing thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes. Fluff with a fork and allow to cool slightly.
04 - In a small bowl, whisk together fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
05 - Divide mixed greens among four serving bowls. Layer with cooked quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken. Drizzle with citrus vinaigrette and garnish with toasted almonds.
06 - Serve immediately while components maintain optimal freshness and texture.

# Expert Tips:

01 -
  • It tastes like a restaurant salad but comes together faster than ordering takeout, and you can prep every component ahead.
  • The citrus vinaigrette doubles as a marinade for the chicken, so you get layered flavor without extra work.
  • It's filling enough to be dinner but light enough that you don't feel weighed down, even on a busy evening.
  • Every bite has a different texture, from creamy avocado to crunchy almonds to juicy orange bursts.
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 the meat will be dry.
  • Segment the oranges over a bowl to catch the juice, then squeeze the membranes into the vinaigrette for extra citrus flavor.
  • If you're meal prepping, store the vinaigrette separately and only dress the salad right before eating to keep the greens from wilting.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and don't dry out on the thinner edges.
  • Add a pinch of red pepper flakes to the vinaigrette if you like a little heat, it balances the sweetness and makes every bite more interesting.
  • Use a citrus squeezer to get every drop of juice from your oranges and lemons, the fresher the juice, the brighter the dressing.
  • If your quinoa turns out mushy, you used too much water, stick to the 1 to 1.5 ratio and let it steam off the heat for a few minutes.
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