Citrus Herb Chicken Salad Bowl (Print Version)

Juicy grilled chicken, fresh oranges, creamy avocado, and fluffy quinoa tossed with zesty citrus vinaigrette.

# 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

# How to Make It:

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 marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly against the grain.
03 - Rinse quinoa thoroughly under cold water. Combine with 1.5 cups water in a saucepan, bring to boil, then reduce heat and simmer covered for 15 minutes. Fluff with fork and cool slightly before serving.
04 - Combine fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until emulsified and well blended.
05 - Distribute mixed greens evenly among four serving bowls. Layer cooked quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken over greens. Drizzle vinaigrette over each bowl and garnish with toasted almonds.
06 - Serve immediately while components retain optimal temperature and texture.

# Expert Tips:

01 -
  • It feels indulgent but leaves you energized instead of sluggish, perfect for those days when you want to feel good about what you eat.
  • Everything can be prepped ahead and tossed together in minutes, making it ideal for busy weeknights or meal prep Sundays.
  • The citrus vinaigrette brightens every bite without overpowering the fresh herbs and creamy avocado.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Rinse your quinoa well before cooking or it can taste bitter and soapy, which will ruin the whole bowl.
  • Assemble the salad just before serving so the greens stay crisp and the avocado doesn't brown.
03 -
  • Segment your oranges over a bowl to catch all the juice and use it in the vinaigrette so nothing goes to waste.
  • If your avocado isn't quite ripe, leave it on the counter in a paper bag with a banana overnight to speed things up.
  • Grill extra chicken and keep it sliced in the fridge for quick lunches, grain bowls, or tacos later in the week.
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