Citrus Herb Chicken Salad Bowl

There was a Tuesday afternoon when I stood in my kitchen staring at leftover quinoa, a bag of wilting greens, and two chicken breasts that needed attention. I grabbed an orange from the fruit bowl and suddenly it all clicked: brightness, texture, color. What started as fridge cleanup turned into one of those accidentally perfect meals that you end up making on repeat.

I brought this to a potluck once, worried it might seem too simple next to all the casseroles and baked pasta. But people kept coming back, asking what was in the dressing, why the chicken tasted so good. Someone even texted me the next day for the recipe. It reminded me that the best dishes do not need to shout, they just need to taste alive.

Ingredients

• Boneless, skinless chicken breasts: These take on the herb marinade beautifully and stay tender if you do not overcook them, which I learned after a few dry attempts early on.
• Olive oil: Used twice here, once for the marinade and again in the vinaigrette, so grab a bottle you actually enjoy tasting.
• Fresh parsley and basil: Do not skip the fresh herbs, they bring a grassy brightness that dried versions just cannot match.
• Garlic: One clove is enough to add warmth without overpowering the citrus notes that make this salad sing.
• Quinoa: Rinse it well or it can taste a little bitter, I learned that the hard way on my first attempt.
• Mixed salad greens: Arugula adds peppery bite, spinach brings softness, spring mix gives you both, pick what sounds good to you.
• Oranges: Use good ones, sweet and juicy, because they are doing a lot of work here in both the salad and the dressing.
• Avocado: Creamy, rich, and it balances all that citrus acidity in the most satisfying way.
• Red onion: Thin slices add a little sharpness, but if you are sensitive to raw onion, soak them in cold water for five minutes first.
• Toasted sliced almonds: They add crunch and a nutty sweetness, toast them yourself if you can, it makes a difference.
• Lemon juice: Brightens the marinade and the vinaigrette, fresh is always better than bottled here.
• Honey or maple syrup: Just a touch to round out the vinaigrette and keep it from being too sharp.
• Dijon mustard: Helps emulsify the dressing and adds a subtle tang that ties everything together.

Instructions

Prepare the Herb Chicken:

Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl until it smells like summer. Add the chicken breasts, turn them a few times to coat, and let them sit for at least 15 minutes, though a couple hours in the fridge makes them even better.

Grill the Chicken:

Heat your grill or grill pan over medium heat and cook the chicken for 6 to 7 minutes per side until it hits 165 degrees inside. Let it rest for 5 minutes so the juices settle, then slice it thin against the grain.

Cook the Quinoa:

Rinse the quinoa under cold water, combine it with 1.5 cups water in a saucepan, and bring it to a boil. Lower the heat, cover, and simmer for 15 minutes, then fluff it with a fork and let it cool a bit before adding it to the bowls.

Make the Citrus Vinaigrette:

Whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until it thickens and comes together. Taste it and adjust if you want more sweetness or tang.

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 vinaigrette over everything and finish with a handful of toasted almonds.

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One evening I made this for my sister who was going through a rough patch and did not have much of an appetite. She ate the whole bowl without saying much, then asked if I could teach her how to make it. We stood in the kitchen the next weekend, segmenting oranges and talking about nothing important, and I realized food has this way of making space for people to just be.

Making It Your Own

If chicken is not your thing, grilled tofu soaks up that herb marinade just as well, or you can toss in roasted chickpeas for a completely plant based version. I have done it with shrimp too, which cooks even faster and tastes incredible with the citrus. You can swap the almonds for pumpkin seeds if you need it nut free, or try walnuts if you want something a little earthier.

Storing and Prepping Ahead

This is one of those recipes that works great for meal prep if you keep the components separate. Store the cooked quinoa, grilled chicken, and vinaigrette in separate containers in the fridge for up to three days. Slice the avocado and segment the oranges right before you are ready to eat so everything stays fresh and bright. I like to pack the greens in a big container and build my bowl at work, it feels like a little luxury in the middle of a busy day.

Serving Suggestions

This bowl is a full meal on its own, but sometimes I will serve it alongside a piece of crusty bread or some pita chips if I am extra hungry. It pairs beautifully with a crisp Sauvignon Blanc or a cold glass of sparkling water with a wedge of lime. If you are feeding a crowd, set out all the components and let people build their own bowls, it turns into a fun little assembly situation.

• Add a handful of crumbled feta or goat cheese if dairy is not an issue for you.
• Toss in some cooked chickpeas or white beans for extra protein and fiber.
• Drizzle a little extra vinaigrette on top right before serving, people love having that option.

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This salad has become my answer to those nights when I want something that feels nourishing but does not require much thought. I hope it finds a place in your rotation too.

Recipe Q&A

→ How long can I marinate the chicken?

Marinate for at least 15 minutes for basic flavor, or up to 2 hours in the refrigerator for deeper herb infusion. Overnight marinating is also possible without compromising texture.

→ Can I prepare this salad ahead of time?

Store each component separately in airtight containers for up to 3 days. Keep the vinaigrette in a sealed jar. Assemble just before serving to maintain freshness and prevent wilting of greens.

→ What's the best way to check if chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part—the juices should run clear with no pink. Always rest for 5 minutes after cooking.

→ Can I use store-bought rotisserie chicken instead?

Absolutely. Shred or slice rotisserie chicken and toss with fresh herbs before adding to the salad. This reduces cooking time and works wonderfully for quick weeknight meals.

→ How do I make the quinoa fluffier?

Rinse quinoa thoroughly under cold water before cooking to remove bitterness. Use a 1:2 ratio of quinoa to water. After cooking, let it rest covered for 5 minutes, then fluff gently with a fork for light, separate grains.

→ What other vegetables pair well with this salad?

Consider adding cucumber slices, shredded carrots, roasted beets, or thinly sliced fennel. Bell peppers and cherry tomatoes also complement the citrus flavors beautifully.