Pin It Last Tuesday I stood in my kitchen with oranges on the counter and chicken defrosting in the sink, realizing I needed something that felt like sunshine on a plate. My CSA box had delivered the most beautiful avocados and a bundle of fresh herbs that were begging to be used. I threw everything into a bowl, not really measuring, just trusting the combination of bright citrus and creamy avocado would work. My husband took one bite and asked if we could have this every week for lunch.
I first made a version of this when my sister came over for lunch last month. She claimed she hated salads that were just rabbit food, so I challenged myself to change her mind. Watching her go back for seconds and ask for the recipe made me realize how satisfying it is when healthy food actually feels indulgent. Now she texts me every time she makes it with her own little tweaks.
Ingredients
- Chicken breasts: Boneless and skinless work best here, pound them slightly to even thickness so they cook evenly
- Fresh herbs: Parsley and basil are non negotiable for that bright flavor but dont be afraid to add fresh oregano or thyme
- Citrus: Freshly squeezed orange and lemon juice make all the difference in both the marinade and dressing
- Avocado: Look for one that gives slightly to pressure but isnt mushy, it provides the creamy element that ties everything together
- Quinoa: Rinse it well before cooking to remove the bitter coating, it creates a perfect fluffy base
- Mixed greens: Arugula adds peppery bite while spinach brings mildness, use whatever combination you prefer
- Red onion: Thinly sliced adds just the right amount of sharpness to cut through the rich ingredients
- Toasted almonds: The crunch factor is essential, toast them in a dry pan for 2 minutes until fragrant
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, chopped parsley, basil, minced garlic, oregano, salt and pepper in a shallow dish. Add the chicken breasts and turn to coat, letting them sit for at least 15 minutes while you prep the other ingredients.
- Grill to perfection:
- Heat your grill or grill pan over medium heat and cook the chicken for 6 to 7 minutes per side until it reaches 165°F inside. Let it rest for 5 minutes before slicing thinly against the grain.
- Prepare the quinoa:
- Rinse the quinoa thoroughly, then combine with water in a saucepan and bring to a boil. Simmer covered for 15 minutes until fluffy, then fluff with a fork and let it cool slightly.
- Whisk the dressing:
- Combine fresh orange juice, lemon juice, olive oil, honey or maple syrup, Dijon mustard, salt and pepper in a small bowl. Whisk vigorously until the mixture thickens and emulsifies.
- Build your bowls:
- Start with a bed of mixed greens, then add quinoa, orange segments, sliced avocado, red onion and grilled chicken. Drizzle generously with dressing and finish with toasted almonds.
Pin It This has become my go to when friends come over for lunch because it looks impressive but comes together so easily. Theres something about the combination of warm grilled chicken and cool, crisp vegetables that feels like restaurant quality food without any of the fuss.
Making It Your Own
Don't be afraid to swap in whatever seasonal fruit looks best at the market. Sometimes I use grapefruit segments when I want more bitterness, or add strawberries when theyre at their peak sweetness in summer. The beauty of this salad is how adaptable it is to what you have on hand.
Meal Prep Magic
This was the first salad I learned to prep ahead without it turning into a sad, soggy mess. The trick is keeping the components separate until serving time. I store the dressing in a small jar, the sliced chicken in one container, and all the vegetables and quinoa together in another.
Perfect Pairings
A crisp white wine cuts through the rich avocado and complements the citrus notes beautifully. I love serving this with a chilled Sauvignon Blanc or even sparkling water with a squeeze of lime when I want something lighter. The almonds add enough substance that even heartier red wines can work.
- Toast extra nuts and keep them in an airtight container for up to a week
- Double the dressing and use it on simple green salads throughout the week
- The grilled chicken works just as well in wraps or grain bowls if you want to change up the format
Pin It Hope this brightens up your lunch routine as much as it has mine. Sometimes the simplest combinations are the ones that stick with you longest.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, store all components separately in the refrigerator and assemble just before serving to maintain optimal texture and freshness. The chicken, quinoa, and vinaigrette keep well for up to 3 days.
- → What are good protein substitutes for chicken?
Grilled tofu, chickpeas, or white beans work wonderfully. For fish options, try grilled salmon or shrimp. Each adds unique flavor while maintaining the salad's nutritional balance.
- → How do I make this nut-free?
Replace almonds with sunflower seeds, pumpkin seeds, or sesame seeds for similar crunch and nutrition. Toast your chosen seeds beforehand for enhanced flavor.
- → Can I use different citrus fruits?
Absolutely. Grapefruit, tangerines, or blood oranges offer interesting flavor variations. Adjust the vinaigrette juice ratio to match your citrus choice for balanced acidity.
- → What greens work best for this salad?
Mixed greens, arugula, spinach, or spring mix all pair well. For heartier greens, try kale or romaine, though they benefit from slightly longer marinating time with the vinaigrette.
- → Is this meal prep friendly?
Yes, this salad is ideal for meal prep. Cook quinoa and chicken in advance, prepare the vinaigrette, then store greens separately. Assemble bowls fresh when ready to eat.