Pin It The first time I made this chicken salad was on a Tuesday when I desperately needed something that tasted like sunshine. My kitchen smelled like oranges and fresh herbs, and halfway through marinating the chicken, I realized I'd forgotten to buy lemons for the vinaigrette. I improvised with extra orange juice and honestly never looked back.
Last summer my sister came over and we ate these bowls on the back porch while complaining about work and planning imaginary vacations. She's not usually a salad person but she went back for seconds and asked me to write down the recipe before she even finished her first bowl.
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Ingredients
- Boneless skinless chicken breasts: Pound them to even thickness so they cook evenly and stay juicy
- Fresh parsley and basil: The herbs make the chicken sing so dont skip them or use dried instead
- Oranges: Look for fruits that feel heavy for their size that means theyre juicy
- Avocado: Choose one that yields slightly to gentle pressure but isnt mushy
- Quinoa: Rinse it thoroughly under cold water to remove the bitter coating
- Mixed greens: Arugula adds a nice peppery kick but spinach works if you prefer something milder
- Red onion: Soak the thin slices in ice water for 10 minutes to tame the bite
- Toasted almonds: Toast them in a dry pan over medium heat until fragrant watching carefully so they dont burn
- Fresh citrus juices: Squeeze them right before you make the dressing for the brightest flavor
- Honey or maple syrup: This little bit of sweetness balances all the acid perfectly
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Instructions
- Marinate the chicken:
- Whisk together the olive oil lemon juice chopped herbs garlic oregano salt and pepper in a shallow dish. Add the chicken and turn to coat letting it sit for at least 15 minutes while you prep everything else.
- Cook the quinoa:
- Rinse the quinoa well then combine it with water in a saucepan. Bring to a boil then cover reduce heat and simmer until the water is absorbed. Fluff with a fork and let it cool slightly.
- Grill the chicken:
- Preheat your grill or grill pan over medium heat. Cook the chicken for about 6 to 7 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes before slicing against the grain.
- Make the vinaigrette:
- Whisk together the orange juice lemon juice olive oil honey mustard salt and pepper until the mixture thickens slightly and emulsifies.
- Prep the toppings:
- Peel and segment the oranges slice the avocado and thinly slice the red onion. Toast the almonds in a dry pan until golden and fragrant.
- Assemble the bowls:
- Start with a bed of mixed greens then add quinoa oranges avocado red onion and sliced chicken. Drizzle with the citrus vinaigrette and top with toasted almonds.
Pin It This recipe has become my go to for meal prep Sundays because everything holds up beautifully in the fridge. Just keep the dressing separate and the avocado from turning brown by tossing it with a little extra lemon juice.
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Making It Your Own
Sometimes I swap the quinoa for farro or brown rice when I want something with more chew. The farro especially gives the salad this wonderful nutty backbone that stands up really well to the citrus dressing.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich avocado while echoing the citrus notes. If you are not drinking try sparkling water with a twist of orange and a sprig of mint.
Make Ahead Magic
You can grill the chicken and cook the quinoa up to three days in advance storing them separately in airtight containers. The vinaigrette keeps for a week in the fridge which makes throwing this together on busy weeknights completely effortless.
- Wait to slice the avocado until the last minute so it doesnt brown
- Keep the toasted almonds in a separate container so they stay crunchy
- Bring the refrigerated components to room temperature before assembling for the best flavor
Pin It Hope this brings a little brightness to your table just like it did to mine that first orange scented Tuesday.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, you can marinate the chicken up to 2 hours in advance and cook the quinoa ahead of time. Store components separately in airtight containers and assemble just before serving to maintain freshness and texture.
- → What vegetables work well in this bowl?
Beyond the mixed greens, consider adding cucumber, cherry tomatoes, shredded carrots, or bell peppers. The fresh greens provide a perfect base for the grilled chicken and citrus elements.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm to the touch and juices should run clear when pierced. Letting it rest for 5 minutes before slicing ensures juicy results.
- → Can I make this without a grill?
Absolutely. You can cook the marinated chicken in a skillet over medium-high heat for 6-7 minutes per side, or bake at 400°F for 20-25 minutes until cooked through.
- → How long does the citrus vinaigrette keep?
The vinaigrette will keep in the refrigerator for up to one week. Store it in a sealed jar or container and shake well before using, as the ingredients may separate slightly when chilled.
- → What protein alternatives work for this bowl?
Grilled tofu, roasted chickpeas, or seasoned tempeh make excellent vegetarian substitutions. Cook them with similar herbs and citrus flavors to maintain the dish's bright profile.
