Citrus Herb Chicken Salad Bowl

The first time I made this citrus herb chicken salad, I'd just come back from the farmers market with arms full of oranges and avocados. Something about bright flavors against fluffy quinoa felt like the perfect antidote to a gray afternoon. Now it's the bowl I turn to when I need dinner to taste like sunshine and possibility all at once.

Last summer my sister came over for dinner and literally stopped mid conversation after her first bite. She asked what the secret was, and honestly it's just the way the citrus juices work into that simple herb marinade. Seeing someone genuinely surprised by how good a salad can taste never gets old.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they grill uniformly and stay juicy throughout
• 2 tbsp olive oil: Use this for both the chicken marinade and the vinaigrette, it's the foundation that carries all those herbs
• 1 tbsp lemon juice: Fresh lemon cuts through the richness and helps tenderize the chicken as it marinates
• 1 tbsp fresh parsley chopped: Flat leaf parsley brings a clean peppery brightness that dried herbs just can't match
• 1 tbsp fresh basil chopped: Tear the basil leaves by hand right before adding to release those aromatic oils
• 1 clove garlic minced: One clove is plenty here, you want it to enhance not overwhelm the citrus notes
• 1/2 tsp dried oregano: This earthy herb anchors all the bright flavors and gives the chicken depth
• 1/2 tsp salt: Season the marinade well since it's your main chance to flavor the chicken throughout
• 1/4 tsp black pepper: Fresh cracked pepper adds a gentle heat that balances the sweet citrus elements
• 2 cups cooked quinoa: Fluff the quinoa with a fork and let it cool slightly so it doesn't wilt the greens
• 6 cups mixed salad greens: A combination of arugula and spinach adds both peppery bite and tender texture
• 2 large oranges peeled and segmented: Cut off both ends then slice along the membranes to release perfect orange segments
• 1 large avocado sliced: Wait until the last minute to slice the avocado so it doesn't brown
• 1/4 small red onion thinly sliced: Soak the sliced onion in cold water for 10 minutes to mellow its sharp bite
• 1/4 cup toasted sliced almonds: Toast the almonds in a dry pan over medium heat until fragrant and golden
• 3 tbsp orange juice freshly squeezed: Fresh squeezed orange juice makes a vinaigrette that tastes alive and vibrant
• 1 tbsp lemon juice: This addition of lemon keeps the dressing from being too sweet
• 2 tbsp olive oil: The oil emulsifies with the citrus juices creating a silky coating for the salad
• 1 tsp honey or maple syrup: Just a touch of sweetness balances all the acid and ties the flavors together
• 1/2 tsp Dijon mustard: Dijon acts as the emulsifier helping oil and juice come together into a creamy dressing
• 1/4 tsp salt: Taste and adjust the salt in your vinaigrette based on your preference
• 1/8 tsp black pepper: A small amount of pepper enhances without overwhelming the delicate citrus

Instructions

Prepare the herb chicken marinade:

Whisk together olive oil, lemon juice, chopped parsley, basil, garlic, oregano, salt and pepper in a shallow dish. Add the chicken breasts and turn to coat, then let it sit for at least 15 minutes or up to 2 hours in the refrigerator.

Grill the chicken to perfection:

Preheat 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 into thin strips.

Cook the quinoa:

Rinse the quinoa under cold water until the water runs clear. Combine with 1.5 cups of water in a saucepan, bring to a boil, then cover and simmer for 15 minutes until fluffy.

Make the citrus vinaigrette:

Whisk together fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt and pepper in a small bowl until thickened and emulsified.

Assemble the salad bowls:

Divide the mixed greens among four bowls. Top each with quinoa, orange segments, avocado, red onion, sliced chicken and toasted almonds.

Finish and serve:

Drizzle the citrus vinaigrette over each bowl just before serving to keep everything crisp and vibrant.

Save

This bowl became my go to lunch when I started working from home and actually looked forward to the midday break. Something about assembling all those colorful components feels like an act of caring for yourself that pays off in every bite.

Make It Your Own

Swap grilled tofu or roasted chickpeas for the chicken to keep it plant based while still hitting that satisfying protein note. Pumpkin seeds work beautifully instead of almonds if you need it nut free, and they add a lovely crunch that plays well with the citrus.

Timing Tricks

I've learned to marinate the chicken in the morning and cook the quinoa while the chicken grills. That way everything comes together in under ten minutes at assembly time, which feels like magic on busy weeknights when you still want something that feels special.

Wine Pairing Secrets

A crisp Sauvignon Blanc with its own citrus notes echoes the oranges and creates this beautiful continuity across the meal. If you're avoiding alcohol, sparkling water with a squeeze of lime provides that same refreshing effervescence that lifts all the bright flavors.

• Store all components separately if you're meal prepping, then assemble just before eating to prevent sogginess
• The vinaigrette keeps for a week in the fridge, so double it and use it on simple green salads throughout the week
• Extra grilled chicken slices make excellent additions to grain bowls or wraps the next day

Save

There's something deeply satisfying about a meal that manages to be both nourishing and joyful, like this salad somehow figured out how to be good for you without making you sacrifice pleasure along the way.

Recipe Questions & Answers

→ Can I prepare this bowl in advance?

Yes, store components separately in airtight containers. The vinaigrette keeps for up to a week, while cooked chicken and quinoa last 3-4 days refrigerated. Assemble just before serving to maintain freshness.

→ What can I substitute for almonds?

Pumpkin seeds, sunflower seeds, or toasted walnuts work beautifully. For a completely nut-free version, simply omit the crunch element or add extra vegetables like cucumber or bell peppers.

→ Is this suitable for meal prep?

Absolutely. Portion the greens, quinoa, chicken, and toppings into separate containers. Keep the vinaigrette in a small jar. Everything stays fresh for 3-4 days when properly refrigerated.

→ Can I use a different protein?

Grilled tofu, chickpeas, or shrimp all work wonderfully. Adjust cooking times accordingly—tofu needs about 5 minutes per side, while shrimp cooks in just 2-3 minutes.

→ What other citrus fruits can I use?

Grapefruit, blood oranges, or mandarins offer delicious variations. Each brings slightly different flavor profiles—grapefruit adds bitterness, while mandarins provide extra sweetness.