Citrus Herb Chicken Salad Bowl (Printable)

Juicy orange segments, creamy avocado, and herb-marinated grilled chicken over fluffy quinoa and fresh greens.

# What you'll need:

→ Herb Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh 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
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 fresh 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

# Method:

01 - Whisk together olive oil, lemon juice, parsley, basil, minced garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Preheat grill or grill pan to medium heat. Grill chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing thinly against the grain.
03 - Rinse quinoa thoroughly under cold water. Combine quinoa 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 - Whisk together fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and well combined.
05 - Divide mixed greens evenly among four serving bowls. Layer each bowl with cooked quinoa, orange segments, avocado slices, and red onion. Top with grilled chicken slices. Drizzle each bowl with citrus vinaigrette and garnish with toasted almonds.
06 - Serve immediately to maintain optimal freshness and textural integrity of all components.

# Expert Advice:

01 -
  • It tastes bright and satisfying without that heavy, sluggish feeling some salads leave you with.
  • You can prep the components ahead and toss them together in under five minutes when hunger hits.
  • The citrus vinaigrette does something magical, it ties every ingredient together without overpowering anything.
  • It works as meal prep, a weeknight dinner, or something impressive enough to serve guests without stress.
02 -
  • Don't skip rinsing the quinoa, I made that mistake once and the bitterness ruined the whole bowl.
  • Let the chicken rest after grilling or it will lose all its moisture the second you slice into it.
  • Segment the oranges over a bowl to catch the juice, you can use it in the vinaigrette.
  • If you're meal prepping, keep the vinaigrette separate until you're ready to eat or the greens will wilt.
03 -
  • Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often so they don't burn.
  • If your avocado isn't quite ripe, leave it on the counter in a paper bag with a banana overnight.
  • Use a sharp knife to segment the oranges, it makes the job faster and you'll lose less juice.
  • Double the vinaigrette and keep extra in the fridge, it's great on any salad or roasted vegetables.
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