Citrus Herb Chicken Salad Bowl

The first time I made this salad, I was trying to use up a bag of oranges that had been sitting on my counter for days. My roommate walked in mid-chop and asked if I was starting a juice bar, but when we sat down to eat, she went silent for three whole minutes before admitting this was the best lunch she had all month. That moment of surprise satisfaction is exactly what this bowl delivers every single time.

Last spring, I made this for my sister who claims to hate healthy food. She watched me assemble the bowls with total skepticism, then went back for thirds. Something about the warm herb chicken against cool creamy avocado just works, and the toasted almonds add this tiny crunch that keeps every bite interesting.

Ingredients

• Boneless chicken breasts: Marinating them in the herb mixture for at least 15 minutes makes all the difference between dry meat and something you actually look forward to eating
• Fresh parsley and basil: Do not use dried herbs here, the fresh ones bring a brightness that cuts through the rich avocado
• Oranges: Segmenting them properly so you get those clean juicy pieces without the bitter pith is worth the extra two minutes
• Avocado: Wait until the very last second to slice it so it does not start browning before you even sit down
• Quinoa: Rinse it thoroughly or you will taste the bitter coating, trust me on this one
• Toasted almonds: Toasting them yourself in a dry pan for three minutes deepens their flavor so much
• Freshly squeezed orange juice: Bottled juice never tastes the same, and you need those fresh citrus oils for the dressing

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 it to coat both sides, then let it sit on the counter while you prep everything else.

Grill to perfection:

Heat your grill or grill pan over medium heat and cook the chicken for about 6 minutes on each side until it reaches 165 degrees inside. Let it rest for 5 minutes before slicing so the juices redistribute instead of running all over your cutting board.

Cook the quinoa:

Rinse the quinoa under cold water until the water runs clear, then simmer it with 1.5 cups of water for 15 minutes until fluffy. Let it cool slightly while you make the dressing.

Whisk the vinaigrette:

Combine the orange juice, lemon juice, olive oil, honey, mustard, salt, and pepper in a small jar and shake vigorously until it thickens slightly.

Build your bowls:

Start with a bed of greens, then add the quinoa, orange segments, avocado, red onion, and sliced chicken. Drizzle with the dressing and scatter those toasted almonds on top right before serving.

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This became my go-to summer meal after I brought it to a potluck and three different people asked for the recipe. There is something about how the bright citrus plays with the earthy quinoa that just feels like sunshine on a plate.

Making It Your Own

Sometimes I swap in grilled shrimp when I want something lighter, or throw in some cucumber when it is particularly hot outside. The formula works because the flavors balance each other, not because you need to follow it exactly.

Timing Everything Right

I have learned to get the quinoa cooking first, then marinate the chicken, then prep all the vegetables while everything else does its thing. That way nothing sits around getting cold while you are still chopping.

Getting Ahead

Sunday prep has saved me so many times when Monday rolls around and I have zero energy to cook. The chicken, quinoa, and dressing all keep beautifully in separate containers for three days.

• Store the vinaigrette in a small jar and give it a good shake before using
• Keep the avocado wrapped tightly with plastic wrap directly against the cut surface
• Wait to add the almonds until you are ready to eat so they stay crunchy

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Hope this salad finds its way into your regular rotation and brings you those quiet moments of satisfied surprise at the table.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, store each component separately in airtight containers for up to 3 days. Assemble just before serving to maintain crispness and prevent the greens from wilting.

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

Marinate for at least 15 minutes, then grill over medium heat for 6-7 minutes per side until internal temperature reaches 165°F. Let it rest 5 minutes before slicing for juicier results.

→ How do I make this vegetarian?

Substitute the grilled chicken with marinated and grilled tofu, chickpeas, or white beans. Maintain the same herb marinade for consistent flavor.

→ Can I use a different grain instead of quinoa?

Absolutely. Brown rice, farro, or couscous work well. Adjust cooking times according to package directions while maintaining the same 2-cup cooked portion.

→ What if I have a tree nut allergy?

Replace almonds with pumpkin seeds, sunflower seeds, or hemp seeds for the same crunch and nutritional benefit without tree nuts.

→ How long does the vinaigrette keep?

Store the citrus vinaigrette in a sealed jar for up to 5 days in the refrigerator. Shake before use as the ingredients naturally separate.