Citrus Herb Chicken Salad Bowl (Print)

Juicy grilled herb chicken paired with fresh greens, quinoa, orange segments, and creamy avocado with citrus vinaigrette.

# Components:

→ 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 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 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

# Directions:

01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and 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. Rest for 5 minutes, then slice thinly.
03 - Rinse quinoa thoroughly under cold water. Combine with 1.5 cups water in saucepan, bring to boil, then reduce heat and simmer covered for 15 minutes. Fluff with fork and cool slightly.
04 - Whisk together fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - Divide mixed greens among four serving bowls. Top each with cooked quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken. Drizzle with citrus vinaigrette and sprinkle with toasted almonds.
06 - Serve immediately to maintain optimal freshness and texture of salad components.

# Expert Advice:

01 -
  • It tastes like a restaurant salad but comes together in your own kitchen without any fuss.
  • Every bite has a different texture, from creamy avocado to crunchy almonds to tender chicken.
  • The citrus vinaigrette is so good you'll want to put it on everything for the rest of the week.
  • It's filling enough to be dinner but light enough that you won't feel weighed down afterward.
02 -
  • Don't skip resting the chicken after grilling, cutting into it too soon will cause all the juices to run out and leave you with dry meat.
  • Segment the oranges over a bowl to catch any juice, you can add it to the vinaigrette for extra citrus punch.
  • If your quinoa turns out mushy, you used too much water, stick to the 1 to 2 ratio and don't lift the lid while it cooks.
03 -
  • Toast the almonds in a dry skillet for a few minutes until they smell nutty, it makes a huge difference in flavor.
  • Use a sharp knife to segment the oranges so you don't end up with a juicy mess and bitter pith in your salad.
  • Let the quinoa cool slightly before adding it to the bowl, hot quinoa will wilt the greens faster than you'd think.
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