Citrus Herb Chicken Salad Bowl (Printable Version)

Vibrant salad with herb-marinated grilled chicken, quinoa, fresh citrus, creamy avocado, and zesty 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

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

# Directions:

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 breasts 6 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly against the grain.
03 - Rinse quinoa under cold running water. Combine with 1.5 cups water in saucepan and bring to boil. Reduce heat, cover, and simmer 15 minutes until liquid is absorbed. Fluff with fork and cool slightly.
04 - Combine orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in small bowl. Whisk vigorously until emulsified and well combined.
05 - Divide mixed greens evenly among four serving bowls. Layer cooked quinoa, orange segments, avocado slices, and red onion over greens. Top with grilled chicken slices. Drizzle vinaigrette over each bowl and garnish with toasted almonds.
06 - Serve immediately while components retain optimal temperature and freshness.

# Expert Tips:

01 -
  • The marinade does double duty, infusing the chicken with herbs while you prep everything else
  • Every bite hits different notes, sweet oranges, creamy avocado, tangy dressing, crunchy almonds
  • This salad actually keeps you full for hours without that heavy after meal feeling
02 -
  • Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
  • The dressing tastes better if made at least 10 minutes ahead, giving the flavors time to meld together
  • Room temperature ingredients, especially the quinoa, make the whole salad more cohesive
03 -
  • Grill extra chicken breasts and slice them for quick lunches or snacks throughout the week
  • If your avocado is perfectly ripe but youre not ready to serve, store it in the refrigerator to slow down the ripening process
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