Citrus Herb Chicken Salad Bowl

A vibrant, wholesome salad featuring juicy orange segments, creamy avocado, and herb-marinated grilled chicken over fluffy quinoa and fresh greens, finished with a zesty citrus vinaigrette. This Californian-style dish is a perfect blend of protein and fresh produce, designed for a healthy and satisfying meal.

Save

The combination of warm grilled chicken and chilled citrus segments creates a refreshing contrast that makes every bite exciting. Topped with toasted almonds for a crunch, this salad bowl is as beautiful as it is delicious.

Ingredients

• For the Herb Chicken: 2 boneless, skinless chicken breasts, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp fresh parsley (chopped), 1 tbsp fresh basil (chopped), 1 clove garlic (minced), 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
• For the Salad: 2 cups cooked quinoa (about 3/4 cup dry), 6 cups mixed salad greens (arugula, spinach, or spring mix), 2 large oranges (peeled and segmented), 1 large avocado (sliced), 1/4 small red onion (thinly sliced), 1/4 cup toasted sliced almonds
• For the Citrus Vinaigrette: 3 tbsp orange juice (freshly squeezed), 1 tbsp lemon juice, 2 tbsp olive oil, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp black pepper

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

Check price on Amazon

Instructions

1. Prepare the Herb Chicken

In a bowl, whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).

2. Grill the Chicken

Preheat a grill or grill pan over medium heat. Grill the chicken for 6–7 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let rest for 5 minutes, then slice thinly.

3. Cook the Quinoa

Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and let cool slightly.

4. Make the Citrus Vinaigrette

In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.

5. Assemble the Salad

Divide the greens among four bowls. Top with cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken. Drizzle with citrus vinaigrette and sprinkle with toasted almonds.

6. Serve

Serve immediately for best freshness.

Zusatztipps für die Zubereitung

To meal prep this dish, store the grilled chicken, cooked quinoa, and citrus vinaigrette in separate containers in the refrigerator. Assemble the salad just before serving to keep the greens crisp and prevent the avocado from browning. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with grilled tofu or chickpeas. If you have a nut allergy, swap the toasted almonds for pumpkin seeds or sunflower seeds to maintain the crunch without the allergens.

Serviervorschläge

This vibrant salad bowl pairs exceptionally well with a crisp Sauvignon Blanc or a refreshing glass of sparkling water with a splash of citrus. Serve immediately to enjoy the best texture and flavor profiles.

Save

Whether you're looking for a quick weekday lunch or a light dinner, this Citrus Herb Chicken Salad Bowl offers a nutrient-dense option that doesn't compromise on taste.

Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

Check price on Amazon

Recipe FAQs

→ Can I prepare this salad in advance?

Yes, store the grilled chicken, cooked quinoa, and vinaigrette separately in airtight containers for up to three days. Keep greens, avocado, and citrus segments fresh by storing them separately. Assemble just before serving to maintain optimal freshness and prevent wilting.

→ What's the best way to grill chicken breasts evenly?

Pound chicken breasts to uniform thickness before marinating to ensure even cooking. Preheat your grill thoroughly and oil the grates. Cook for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing to retain juices.

→ How do I make the citrus vinaigrette emulsify properly?

Whisk the Dijon mustard with citrus juices first, as it acts as an emulsifier. Slowly drizzle in olive oil while whisking constantly until the mixture becomes creamy and cohesive. If it breaks, start with a fresh egg yolk or mustard in a clean bowl and slowly whisk in the separated mixture.

→ Can I substitute quinoa with other grains?

Absolutely. Brown rice, farro, or millet work beautifully as substitutes. Couscous also works well for a lighter texture. Adjust cooking times according to your grain choice. Cooled grains add pleasant texture and help distribute the vinaigrette throughout the bowl.

→ What vegetarian proteins work best in this bowl?

Grilled tofu, chickpeas, and tempeh are excellent substitutes for chicken. For tofu, press it first to remove moisture, then marinate and grill using the same herb mixture. Roasted chickpeas provide a hearty crunch. Cook according to package directions before adding to your assembled bowl.

→ How far ahead can I segment the oranges?

Segment oranges no more than 4 hours before serving. Store segments in an airtight container with their juice to keep them fresh and prevent oxidation. This also helps preserve the citrus flavor that infuses the salad when tossed with the vinaigrette.