Save to Pinterest The first time I made this chicken salad was on a Tuesday evening when my kitchen smelled like sunshine from all the fresh herbs and citrus. I'd planned something entirely different for dinner, but the farmers market had the most beautiful avocados and oranges that morning, and suddenly this vibrant bowl was the only thing that made sense.
My sister was visiting from New York that week, and she took one bite and literally stopped talking for a full minute. She's usually the skeptical one about healthy dinners, but she ended up having seconds and asking for the recipe before she even finished her first bowl. Something about the combination of warm herb chicken over cool, crisp greens just clicked.
Ingredients
- Chicken breasts: Boneless and skinless work best here, they absorb all that herb marinade beautifully and stay juicy on the grill
- Olive oil: The foundation of both the marinade and vinaigrette, use something good quality since the flavor really shines through
- Fresh herbs: Parsley and basil are non negotiable here, they make the chicken taste bright and summery
- Garlic: One clove might seem modest, but mincing it finely distributes that aromatic punch throughout every bite
- Lemon juice: Cuts through the richness and helps tenderize the chicken while it marinates
- Quinoa: Cooked until fluffy, it adds this satisfying nutty base that makes the salad feel substantial
- Mixed greens: Arugula adds peppery bite, spinach brings mild sweetness, spring mix gives you the best of both worlds
- Oranges: Use whatever variety looks best at the market, and dont be afraid to get a little extra finger peeling them
- Avocado: Perfectly ripe is key, it should yield slightly to gentle pressure but still feel firm
- Red onion: Thinly sliced, it adds just enough sharpness to make the other flavors pop
- Toasted almonds: That crunch is everything, toast them yourself for the best flavor
- Orange juice: Fresh squeezed makes a vinaigrette that puts store bought to shame
- Honey: Just enough to balance the acidity and bring everything together
- Dijon mustard: The secret to getting that vinaigrette emulsified perfectly
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper. Coat the chicken breasts thoroughly and let them sit for at least 15 minutes, though if you have time, letting them hang out in the fridge for up to two hours makes the flavor even better.
- Grill to perfection:
- Get your grill or grill pan heating over medium heat. Cook those chicken breasts for 6 to 7 minutes on each side until they reach 165 degrees F inside, then let them rest for five minutes so all those juices redistribute. Slice thinly against the grain for the most tender bites.
- Cook the quinoa:
- Rinse your quinoa under cold water until the water runs clear. Combine it with 1.5 cups water in a saucepan, bring it to a boil, then cover and simmer for 15 minutes. Fluff it up with a fork and let it cool slightly before assembling.
- Whisk the vinaigrette:
- In a small bowl, combine orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Whisk vigorously until it thickens slightly and emulsifies into this beautiful, glossy dressing.
- Build your bowls:
- Start with a bed of those gorgeous mixed greens, then layer on quinoa, orange segments, avocado slices, red onion, and that grilled chicken. Drizzle generously with vinaigrette and finish with toasted almonds scattered on top.
Save to Pinterest Last summer, I brought this to a potluck and watched three different people ask for the recipe. There's something about how the colors look together in a big serving bowl that makes people gravitate toward it before they even know what's inside.
Make It Your Own
I've played around with this base so many times, and it never lets me down. Swap in grilled tofu or chickpeas for a vegetarian version, or use pumpkin seeds instead of almonds if you need to keep it nut free. The vinaigrette is also incredible on pretty much any grain bowl you can imagine.
Meal Prep Magic
This has saved my lunch routine more times than I can count. Store the components separately in glass containers, the vinaigrette in a small jar, and everything stays fresh for days. Just assemble when you're ready to eat.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness beautifully, but if you're not drinking, sparkling water with a twist of citrus is just as refreshing. This salad also pairs wonderfully with a simple green soup or some crusty gluten free bread if you want to make it more of a feast.
- Toast your almonds in a dry pan over medium heat for 2 to 3 minutes, watching constantly so they don't burn
- Marinate the chicken in the morning if you want dinner to come together even faster
- Taste your vinaigrette before dressing, oranges vary in sweetness so you might need more or less honey
Save to Pinterest This salad has become my go to for nights when I want something that feels light but still deeply satisfying. Hope it finds its way into your regular rotation too.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, store each component separately in airtight containers for up to 3 days. Keep the vinaigrette in a jar and assemble the bowls just before serving to maintain crispness and prevent sogginess.
- → What are good protein alternatives to chicken?
Grilled tofu, chickpeas, white beans, or grilled salmon all work beautifully. For vegetarian options, marinate tofu the same way as the chicken, or toss chickpeas with the herb mixture before roasting at 400°F for 20 minutes.
- → How do I make this nut-free?
Simply replace the toasted almonds with pumpkin seeds, sunflower seeds, or hemp seeds. These alternatives provide similar crunch and nutritional benefits without tree nuts.
- → Can I substitute quinoa with something else?
Absolutely. Brown rice, farro, wild rice, or even couscous work well. Adjust cooking times according to package directions. For a lighter option, try millet or buckwheat groats.
- → What citrus fruits can I use instead of oranges?
Grapefruit segments, tangerines, or blood oranges provide similar brightness. You can also use a combination for varied flavors. Adjust the vinaigrette citrus juice to match your chosen fruit.
- → How do I grill chicken without a grill?
Cook the marinated chicken in a cast-iron skillet over medium-high heat for 6-7 minutes per side, or bake at 375°F for 18-20 minutes until the internal temperature reaches 165°F.