Citrus Herb Chicken Salad Bowl (Print Version)

Juicy grilled chicken with oranges, avocado, and quinoa tossed in zesty citrus vinaigrette over fresh greens.

# Components:

→ 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 (arugula, spinach, or spring mix)
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 - In a mixing bowl, whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper until well combined. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Preheat a grill or grill pan over medium heat. Grill marinated chicken for 6 to 7 minutes per side until fully cooked with an internal temperature of 165°F. Allow to rest for 5 minutes, then slice thinly against the grain.
03 - Rinse quinoa thoroughly under cold water. Combine with 1.5 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and allow to cool slightly.
04 - In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified and well blended.
05 - Divide mixed greens evenly among four bowls. Layer cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken on top of greens. Drizzle with prepared citrus vinaigrette and garnish with toasted almonds.
06 - Serve immediately while components are at their optimal temperature and texture for the best dining experience.

# Expert Advice:

01 -
  • It tastes like sunshine in a bowl, even on the grayest days.
  • You can prep the components ahead and toss it together in minutes when hunger strikes.
  • Its hearty enough to keep you full but light enough that you wont feel weighed down.
  • The citrus vinaigrette is so good youll want to drizzle it on everything.
02 -
  • Dont skip resting the chicken after grilling, or youll lose all that juicy goodness when you slice.
  • Toasting the almonds makes a huge difference, just a few minutes in a dry skillet until fragrant.
  • If you assemble too early, the greens will wilt, so keep components separate until serving.
03 -
  • Marinate the chicken the night before for even deeper flavor that soaks right through.
  • Use a microplane to zest a little orange over the finished bowl for an extra burst of citrus.
  • If your avocado isnt ripe yet, leave it on the counter for a day or two, it makes all the difference.
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