Save The smell of citrus and fresh herbs always takes me back to a sunny Saturday when I threw together this bowl without a real plan. I had leftover quinoa, some oranges that were begging to be used, and chicken breasts that needed marinating. What started as fridge cleanup turned into something I now make on repeat whenever I need something bright, filling, and ridiculously easy to feel good about.
I made this for a small gathering once, and everyone kept asking if I ordered it from some trendy lunch spot. Nope, just my kitchen and a few good ingredients working together. One friend even snapped a photo before digging in, which felt like the highest compliment. Its become my go to whenever I want to impress without the stress.
Ingredients
- Boneless, skinless chicken breasts: The star protein here, soaking up all those herbs and citrus notes beautifully when you give them a good marinate.
- Olive oil: Used in both the marinade and vinaigrette, it ties everything together with a smooth, fruity richness.
- Lemon juice: Brightens the marinade and adds that zippy punch to the dressing.
- Fresh parsley and basil: These herbs bring a garden fresh flavor that dried versions just cant match, so grab them if you can.
- Garlic: One clove is all you need to add a subtle warmth without overpowering the citrus.
- Dried oregano: A little Mediterranean whisper that rounds out the herb blend.
- Cooked quinoa: Fluffy, nutty, and the perfect base to soak up the vinaigrette.
- Mixed salad greens: I love a mix of arugula and spinach for a peppery, tender bite.
- Oranges: Sweet, juicy segments that make every forkful feel like a little celebration.
- Avocado: Creamy contrast to the bright citrus and a must for texture.
- Red onion: Thinly sliced so it adds a sharp bite without taking over.
- Toasted sliced almonds: That nutty crunch is what makes the bowl feel complete.
- Orange juice (freshly squeezed): The soul of the vinaigrette, sweet and tangy at once.
- Honey or maple syrup: Just a teaspoon to balance the acidity and bring harmony.
- Dijon mustard: The secret emulsifier that makes the dressing cling to every leaf.
Instructions
- Prepare the Herb Chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until it smells irresistible. Add the chicken breasts and let them marinate for at least 15 minutes, or up to 2 hours if you have the time.
- Grill the Chicken:
- Preheat your grill or grill pan over medium heat and cook the chicken for 6 to 7 minutes per side until the internal temperature hits 165°F. Let it rest for 5 minutes so the juices settle, then slice it thinly.
- Cook the Quinoa:
- Rinse the quinoa under cold water, then combine it with 1.5 cups water in a saucepan and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes until fluffy.
- Make the Citrus Vinaigrette:
- In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until it emulsifies into a glossy, pourable dressing. Taste and adjust if you want more tang or sweetness.
- Assemble the Salad:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado slices, red onion, and sliced chicken. Drizzle generously with the vinaigrette and top with toasted almonds.
Save One evening I doubled the recipe and packed it for lunch all week, storing everything in separate containers. By Wednesday, I was still excited to eat it, which almost never happens with meal prep. Theres something about the way the flavors stay fresh and vibrant that makes it feel less like leftovers and more like a treat you planned for yourself.
Swaps and Substitutions
If youre vegetarian or just not in the mood for chicken, grilled tofu or roasted chickpeas work beautifully here. I once used canned chickpeas, tossed them in a little olive oil and paprika, and roasted them until crispy. For a nut free version, swap the almonds for pumpkin seeds or sunflower seeds, they bring the same satisfying crunch.
Pairing Suggestions
This bowl pairs wonderfully with a crisp Sauvignon Blanc if youre in the mood for wine, or sparkling water with a squeeze of lime if you want to keep it light. I also love serving it alongside a slice of crusty sourdough, though its plenty filling on its own. The citrus notes play well with anything refreshing, so trust your instincts.
Storage and Meal Prep
To meal prep like a pro, store the cooked quinoa, grilled chicken, and chopped veggies in separate airtight containers in the fridge for up to four days. Keep the vinaigrette in a small jar and shake it up before drizzling. Assemble each bowl fresh so the greens stay crisp and the avocado doesnt brown.
- Store the vinaigrette separately and give it a good shake before using.
- Add avocado just before serving to keep it looking fresh.
- If making ahead, wait to add the almonds until the last minute so they stay crunchy.
Save This bowl has become my answer to those days when I want something nourishing without spending an hour in the kitchen. Its colorful, satisfying, and always leaves me feeling like I made a good choice.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, store the components separately in airtight containers for up to two days. Keep the vinaigrette in a sealed jar and assemble just before serving to maintain crisp greens and fresh flavors.
- → What are good protein substitutes for chicken?
Grilled tofu or roasted chickpeas work wonderfully for a vegetarian version. Maintain the herb marinade on tofu for optimal flavor, or toss chickpeas with the herb mixture before roasting at 425°F for 20 minutes.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The chicken should be opaque throughout with no pink in the center. Allow it to rest for 5 minutes after grilling for optimal juiciness.
- → Can I substitute the almonds for a nut-free option?
Absolutely. Pumpkin seeds, sunflower seeds, or hemp seeds provide similar crunch and nutritional benefits. Toast them lightly in a dry pan for enhanced flavor before sprinkling over the salad.
- → What type of quinoa should I use?
Any variety of quinoa works well—white, red, or tricolor. Always rinse quinoa thoroughly under cold running water before cooking to remove the bitter outer coating. This step significantly improves the final taste.
- → Is this salad suitable for dietary restrictions?
Yes, it's naturally gluten-free and dairy-free as written. The recipe accommodates various dietary needs and is excellent for those seeking balanced, nutrient-dense meals with lean protein, whole grains, and fresh vegetables.