Save The sound of citrus hitting the cutting board always pulls me right back into the moment. I started making this bowl on a Sunday afternoon when I had leftover quinoa in the fridge and a bag of oranges that were just about to turn. What began as improvisation turned into something I crave at least twice a month. It's bright, filling, and somehow feels indulgent even though it's genuinely good for you.
I made this for a friend who was convinced salads could never be a real meal. She finished her entire bowl, then asked if there was more quinoa left. That was the moment I knew this recipe had earned its place in my regular rotation. It's hearty enough to satisfy and light enough that you don't feel weighed down an hour later.
Ingredients
- Boneless, skinless chicken breasts: These take on the herb marinade beautifully, and slicing them thin after grilling makes every bite tender and flavorful.
- Olive oil: Used in both the marinade and the vinaigrette, it ties the whole dish together with a smooth, fruity richness.
- Lemon juice: Brightens the chicken and adds a sharp contrast to the sweetness of the oranges.
- Fresh parsley and basil: These herbs bring a grassy, aromatic layer that dried herbs just can't replicate.
- Garlic: One clove is all you need to add depth without overpowering the citrus.
- Dried oregano: A little earthiness that balances the brightness of everything else.
- Cooked quinoa: Fluffy, nutty, and filling, it soaks up the vinaigrette like a dream.
- Mixed salad greens: Arugula adds peppery bite, spinach brings tenderness, and spring mix gives you both.
- Oranges: Peeled and segmented, they burst with sweetness and make the whole bowl feel special.
- Avocado: Creamy, rich, and essential for balancing all that citrus and crunch.
- Red onion: Thinly sliced so it adds sharpness without overwhelming the other flavors.
- Toasted sliced almonds: They add crunch and a toasty flavor that makes every forkful more interesting.
- Orange juice: Freshly squeezed is worth it here, the vinaigrette tastes noticeably brighter.
- Honey or maple syrup: Just a touch to round out the acidity and bring everything into balance.
- Dijon mustard: Emulsifies the vinaigrette and adds a subtle tang that sharpens the citrus.
Instructions
- Prepare the Herb Chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Add the chicken breasts and let them soak up all that herby goodness for at least 15 minutes, though longer is even better if you have the time.
- Grill the Chicken:
- Preheat your grill or grill pan over medium heat until it's nice and hot. Grill the chicken for 6 to 7 minutes per side until it's golden with char marks and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly.
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness, then combine it with 1.5 cups water in a saucepan. Bring it to a boil, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is 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's smooth and emulsified. Taste it and adjust the sweetness or salt if needed.
- Assemble the Salad:
- Divide the greens among four bowls, then layer on the quinoa, orange segments, avocado slices, red onion, and sliced chicken. Drizzle the citrus vinaigrette over everything and finish with a generous sprinkle of toasted almonds.
Save I brought this to a potluck once and three people asked for the recipe before we even finished eating. One of them texted me two days later to say she'd already made it twice. That's when I realized this wasn't just a salad I liked, it was one that made people feel good about eating well.
Make It Your Own
If you're not a chicken person, grilled tofu or a can of drained chickpeas work beautifully here. I've also used leftover rotisserie chicken when I didn't feel like turning on the grill. For a nut-free version, swap the almonds for toasted pumpkin seeds, they add the same crunch with a slightly earthier flavor. You could even toss in some crumbled feta if dairy isn't an issue, it plays nicely with the citrus.
Storing and Meal Prep
This bowl is perfect for meal prep as long as you keep the components separate. Store the cooked quinoa, grilled chicken, and chopped veggies in individual containers, then assemble each bowl right before you eat it. The vinaigrette keeps in the fridge for up to five days, just give it a good shake before drizzling. Avocado is best sliced fresh, but if you must prep it ahead, a squeeze of lemon juice will keep it from browning too quickly.
Serving Suggestions
This salad feels like a complete meal on its own, but it pairs beautifully with a crisp Sauvignon Blanc or sparkling water with a wedge of lime. If you're serving it for a group, set out the components separately and let everyone build their own bowl. It turns dinner into something interactive and fun.
- Add a slice of crusty bread on the side if you want something to soak up the extra vinaigrette.
- Double the vinaigrette recipe and keep it on hand for other salads throughout the week.
- Leftovers can be turned into a grain bowl the next day by warming the quinoa and chicken together.
Save This bowl has become my answer to the question of what to make when I want something nourishing but exciting. It never feels like I'm compromising on flavor just to eat something healthy.
Kitchen Q&A
- → Can I prepare this salad ahead of time?
Yes, but store components separately in airtight containers. Keep the vinaigrette in a jar and assemble the bowl just before serving to maintain crisp greens and fresh textures.
- → How should I cook the chicken to keep it moist?
Don't skip the marinating step—it infuses flavor and moisture. Grill over medium heat for 6–7 minutes per side until internal temperature reaches 165°F. Let it rest for 5 minutes before slicing, which allows juices to redistribute.
- → What can I substitute for almonds?
Pumpkin seeds, sunflower seeds, or pine nuts work beautifully. Toast them lightly first to enhance their nutty flavor and add satisfying crunch to the salad.
- → Is this salad actually gluten-free?
Yes, as written it's naturally gluten-free. Quinoa and all fresh ingredients contain no gluten. Always verify ingredient labels to ensure no hidden gluten in dressings or seasonings.
- → Can I make this vegetarian?
Absolutely. Substitute grilled chicken with seasoned tofu, chickpeas, or tempeh for the same amount. Marinate and grill these alternatives using the same herb mixture for consistent flavor.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the citrus and fresh herbs beautifully. Alternatively, sparkling water with fresh citrus offers a refreshing non-alcoholic pairing.