Citrus Herb Chicken Salad Bowl

The first time I made this salad was on a Tuesday when I needed something that felt like sunshine but could actually get on the table fast. My husband walked in from work and the kitchen smelled like grilled herbs and fresh oranges, which honestly felt like a small miracle after the gray weather we'd been having.

Last summer my sister came over for lunch and kept asking me what I put in the vinaigrette. She actually made me write down the recipe on the back of a grocery receipt right there at the table because she said she needed to make it for her book club that weekend.

Ingredients

• 2 boneless, skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy
• 2 tbsp olive oil: Use a good one since the flavor really comes through
• 1 tbsp lemon juice: Fresh makes all the difference here
• 1 tbsp fresh parsley, chopped: Flat-leaf gives the prettiest green flecks
• 1 tbsp fresh basil, chopped: I roll the leaves together before chopping for even pieces
• 1 clove garlic, minced: Press it with the side of your knife first for easier mincing
• 1/2 tsp dried oregano: Rub it between your fingers to wake up the oils
• 1/2 tsp salt: Adjust to your taste, but dont skip it
• 1/4 tsp black pepper: Freshly ground gives the best aroma
• 2 cups cooked quinoa: Rinse before cooking to remove bitterness
• 6 cups mixed salad greens: Arugula adds a nice peppery kick
• 2 large oranges, peeled and segmented: Supreme them over a bowl to catch all the juice
• 1 large avocado, sliced: Wait until the last minute to cut it so it doesnt brown
• 1/4 small red onion, thinly sliced: Soak in ice water for 10 minutes if you want it milder
• 1/4 cup toasted sliced almonds: Toast them in a dry pan until golden and fragrant
• 3 tbsp orange juice: Use the leftover juice from supreming your oranges
• 1 tbsp lemon juice: Brightens up everything
• 2 tbsp olive oil: For the vinaigrette
• 1 tsp honey or maple syrup: Just enough to balance the acid
• 1/2 tsp Dijon mustard: Helps the dressing emulsify
• 1/4 tsp salt: For the vinaigrette
• 1/8 tsp black pepper: A little goes a long way

Instructions

Prepare the Herb Chicken:

Whisk together the olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken and turn to coat, letting it sit for at least 15 minutes while you prep everything else.

Grill the Chicken:

Heat your grill or grill pan over medium heat. Cook the chicken for 6 to 7 minutes per side until it reaches 165°F internally, then let it rest for 5 minutes before slicing.

Cook the Quinoa:

Rinse the quinoa thoroughly, then combine with 1.5 cups water in a saucepan. Bring to a boil, cover, and simmer for 15 minutes until fluffy. Let it cool slightly while you prep the vegetables.

Make the Citrus Vinaigrette:

Whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until thickened and emulsified.

Assemble the Salad:

Divide the greens among four bowls, then arrange the quinoa, orange segments, avocado, red onion, and sliced chicken on top. Drizzle generously with the vinaigrette and finish with toasted almonds.

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This became my go-to lunch after I started working from home and realized I needed something that made me feel put together but didnt require three hours of prep time.

Make It Yours

Ive found this salad is incredibly forgiving. Swap in grilled tofu or chickpeas for the chicken, try pumpkin seeds instead of almonds, or throw in whatever fresh herbs you have growing on your windowsill.

Meal Prep Magic

The trick to making this last all week is keeping everything separate until youre ready to eat. Store the greens, quinoa, chicken, and vinaigrette in different containers, then assemble fresh each day.

Perfect Pairings

This is one of those meals that makes you feel fancy without trying too hard. A crisp Sauvignon Blanc cuts through the rich avocado beautifully, or go with sparkling water and a squeeze of extra citrus.

• The almonds add the perfect crunch but swap for sunflower seeds if needed
• Use any citrus you have on hand grapefruit works wonderfully here
• Double the vinaigrette and keep it in the fridge for quick salads all week

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I hope this brightens up your table the way it has mine. Some recipes are just good for the soul.

Recipe FAQs

→ Can I make the chicken ahead of time?

Yes, grill the chicken up to 2 days in advance and store it in the refrigerator. Slice it just before assembling the bowls for the best texture and flavor.

→ What other greens work well in this bowl?

Arugula adds a peppery kick, baby spinach offers mild sweetness, while spring mix provides variety. Kale works too if massaged with a little olive oil first.

→ How do I store leftovers for meal prep?

Keep components in separate airtight containers. Store quinoa, grilled chicken, and dressing for up to 4 days. Add fresh greens, oranges, and avocado just before serving.

→ Can I use a different protein?

Grilled salmon or shrimp work beautifully with the citrus flavors. For vegetarian options, try marinated tofu, grilled chickpeas, or roasted chickpeas for crunchy texture.

→ What can I substitute for almonds?

Pumpkin seeds, sunflower seeds, or toasted pecans all provide excellent crunch. For a completely nut-free version, simply omit the nuts or use roasted chickpeas instead.

→ How long should I marinate the chicken?

Minimum 15 minutes for basic flavor infusion. For deeper, more pronounced herb and citrus notes, marinate up to 2 hours in the refrigerator. Avoid exceeding 4 hours to prevent texture changes.