Pin I threw this together on a Sunday afternoon when I had a fridge full of odds and ends and zero desire to go shopping. The oranges were sitting in a bowl on the counter, the quinoa was already cooked from the night before, and I had chicken breasts I needed to use. What started as a cleanup meal turned into something I now crave at least twice a month. There's something about the way the citrus cuts through the richness of avocado and the herbs cling to warm grilled chicken that just works.
The first time I served this to friends, one of them scraped her bowl clean and asked if there was more quinoa in the kitchen. I hadn't expected it to be such a hit, honestly. It was just a casual weeknight thing, but the combination of bright oranges and herbaceous chicken made it feel special without trying too hard. Now it's my go to when I want to impress someone without spending hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: They soak up the herb marinade beautifully and grill up tender if you don't overcook them.
- Olive oil: Used both in the marinade and the vinaigrette, it brings everything together with a silky richness.
- Lemon juice: Brightens the chicken and adds a sharp note to the dressing that balances the sweetness of the oranges.
- Fresh parsley and basil: These herbs make the chicken taste vibrant and summery, even in the middle of winter.
- Garlic: Just one clove is enough to add depth without overpowering the delicate citrus notes.
- Dried oregano: A little goes a long way, adding an earthy undertone to the marinade.
- Quinoa: It's fluffy, nutty, and adds substance to the bowl without feeling heavy.
- Mixed salad greens: Arugula adds a peppery bite, spinach brings softness, and spring mix gives you a little bit of everything.
- Oranges: Use the juiciest ones you can find, they're the star of this dish and their sweetness is essential.
- Avocado: Creamy, rich, and it melts into the dressing in the best way possible.
- Red onion: Thinly sliced, it adds a sharp contrast that wakes up your palate between bites.
- Toasted sliced almonds: They bring crunch and a toasty flavor that makes every forkful more interesting.
- Orange juice: Freshly squeezed is worth the extra minute, it tastes completely different from the bottled stuff.
- Honey or maple syrup: Just a touch to round out the acidity and make the vinaigrette cling to the greens.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
Instructions
- Prepare the Herb Chicken:
- Whisk together the olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until everything smells fragrant and bright. Add the chicken breasts, turn them a few times to coat, and let them sit for at least 15 minutes, though I usually give them an hour if I have the time.
- Grill the Chicken:
- Heat your grill or grill pan over medium heat until it's nice and hot. Grill the chicken for 6 to 7 minutes per side, resisting the urge to flip it too early so you get those beautiful char marks. Let it rest for 5 minutes before slicing it thinly against the grain.
- Cook the Quinoa:
- Rinse the quinoa under cold water to get rid of any bitterness, then combine it with 1.5 cups of water in a saucepan. Bring it to a boil, cover, and simmer for 15 minutes until the water is absorbed and the grains are fluffy.
- Make the Citrus Vinaigrette:
- In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until it's smooth and emulsified. Taste it and adjust the sweetness or acidity to your liking.
- Assemble the Salad:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado slices, red onion, and grilled chicken. Drizzle the citrus vinaigrette over the top and finish with a sprinkle of toasted almonds.
- Serve immediately:
- This salad is best enjoyed right away while the chicken is still warm and the greens are crisp. If you wait too long, the avocado will start to brown and the dressing will wilt the greens.
Pin I made this for my sister after she had her baby, and she told me it was the first meal in weeks that made her feel like herself again. Something about the bright flavors and the fact that it didn't sit heavy in her stomach made all the difference. Food has a way of doing that, showing up when you need it most. That's when I realized this bowl wasn't just lunch, it was a reset button.
How to Meal Prep This Bowl
I've learned the hard way that you can't assemble this salad ahead of time and expect it to hold up. The greens will wilt, the avocado will turn brown, and the whole thing loses its magic. Instead, I cook the quinoa and chicken on Sunday, store them in separate containers, and keep the vinaigrette in a small jar. When I'm ready to eat, I just toss fresh greens in a bowl, layer everything on top, and drizzle the dressing. It takes two minutes and tastes like I just made it from scratch.
Swaps and Substitutions
If you're not a chicken person, grilled tofu or roasted chickpeas work beautifully here. I've also used leftover rotisserie chicken when I was short on time, and it was just as satisfying. For a nut free version, swap the almonds for toasted pumpkin seeds, they bring the same crunch without the allergen concern. You can even use grapefruit instead of oranges if you want a more tart, sophisticated flavor.
Serving Suggestions
This bowl is a complete meal on its own, but I sometimes serve it with a slice of crusty bread on the side if I'm extra hungry. A crisp Sauvignon Blanc pairs perfectly with the citrus, or if you're keeping it light, sparkling water with a wedge of lemon does the trick. I've also brought this to potlucks in individual mason jars, layering the ingredients so they look pretty and stay fresh until it's time to eat.
- Add a sprinkle of feta or goat cheese if you're not keeping it dairy free.
- Drizzle a little extra virgin olive oil over the top just before serving for added richness.
- If you like heat, a pinch of red pepper flakes in the vinaigrette gives it a nice kick.
Pin This salad has become my answer to the question of what to eat when I want something nourishing but exciting. It's the kind of meal that makes you feel good long after the bowl is empty.
Recipe FAQ
- → How long can I marinate the chicken?
Marinate for at least 15 minutes for basic flavor, or up to 2 hours in the refrigerator for deeper herbaceous notes. The longer marination allows the herbs and garlic to infuse the chicken thoroughly.
- → Can I prepare this ahead of time?
Yes, store each component separately in airtight containers for up to 3 days. Keep the vinaigrette separate as well. Assemble just before serving to maintain the crisp texture of the greens and the fresh appeal of the avocado.
- → What are good substitutes for chicken?
For vegetarian options, use grilled tofu or roasted chickpeas. Both absorb the herb marinade beautifully and provide similar protein content. Adjust cooking times according to your chosen protein.
- → How can I make this nut-free?
Replace toasted almonds with pumpkin seeds, sunflower seeds, or hemp seeds for the same satisfying crunch and nutritional benefits without tree nut allergens.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the citrus notes beautifully. Alternatively, sparkling water with fresh citrus slices provides a refreshing non-alcoholic pairing.
- → Can I use canned quinoa?
Yes, canned or pre-cooked quinoa saves time. Use about 2 cups and skip the cooking step. Simply rinse if desired and let cool before assembling your salad.