Save The first time I made this salad was on a Tuesday when I needed something bright and energizing after a gray weekend of comfort food overload. I had oranges that were starting to shrivel and chicken thawing on the counter, so I threw together a quick herb marinade and hoped for the best. The smell of parsley and garlic hitting the grill lifted my entire mood, and when I took that first bite of warm chicken over cool greens with citrus everywhere, I knew this wasnt just another salad.
Last summer my sister visited and we ate these bowls on the back porch while complaining about our jobs and actually solving exactly zero problems. She asked for the recipe before she even finished her bowl, and now she makes it for her family every Sunday. Something about the oranges and almonds makes everything feel lighter, like maybe life isnt that complicated after all.
Ingredients
- 2 boneless skinless chicken breasts: These soak up the herb marinade beautifully and stay juicy when you dont overcook them
- 2 tbsp olive oil plus 2 more tbsp: One for the chicken marinade and another for the vinaigrette because quality olive oil carries all those fresh flavors
- 1 tbsp fresh parsley chopped: Fresh herbs make such a difference here and parsley adds that grassy brightness that cuts through rich ingredients
- 1 tbsp fresh basil chopped: Basil brings sweet aromatic notes that pair perfectly with citrus and grilled chicken
- 1 clove garlic minced: One clove is enough to give background flavor without overpowering the delicate fresh herbs
- 1/2 tsp dried oregano: Dried oregano has that earthy quality that grounds all the bright fresh flavors
- 2 cups cooked quinoa: Use tri color quinoa if you can find it because the extra color makes the bowl look even more inviting
- 6 cups mixed salad greens: Arugula adds peppery bites while spinach brings mild sweetness so use whatever mix looks freshest
- 2 large oranges peeled and segmented: Take the time to cut out the segments properly because nobody wants chewy membrane in their salad
- 1 large avocado sliced: Creamy avocado balances the acidic vinaigrette and adds that luxurious mouthfeel
- 1/4 small red onion thinly sliced: Red onion adds just enough bite and color without overwhelming everything else
- 1/4 cup toasted sliced almonds: Toast them in a dry pan for 2 minutes until fragrant because that nutty aroma builds anticipation
- 3 tbsp orange juice freshly squeezed: Fresh orange juice makes a noticeably brighter vinaigrette than bottled stuff
- 1 tbsp lemon juice: Lemon juice adds the sharp acid that orange alone cant provide
- 1 tsp honey or maple syrup: Just enough sweetness to balance all the acid and bring everything together
- 1/2 tsp Dijon mustard: Dijon acts as the emulsifier that keeps your vinaigrette from separating
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a shallow dish. Add chicken breasts and turn to coat, then let sit for 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Grill the chicken:
- Heat your grill or grill pan over medium heat until hot. Grill chicken for 6 to 7 minutes per side until it reaches 165°F internally, then let rest on a cutting board for 5 minutes before slicing.
- Cook the quinoa:
- Rinse quinoa under cold water until the water runs clear. Combine with 1.5 cups water in a saucepan, bring to a boil, then cover and simmer for 15 minutes until fluffy.
- Whisk the vinaigrette:
- In a small bowl, whisk orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until the mixture thickens slightly and turns opaque.
- Assemble your bowls:
- Layer greens, quinoa, orange segments, avocado, red onion, and sliced chicken in each bowl. Drizzle generously with vinaigrette and scatter almonds on top.
Save This recipe became my go to for impromptu lunch dates with neighbors and potluck contributions because it travels well and always gets compliments. Theres something about all those colors together that makes people happy before they even take a bite.
Making It Vegetarian
Ive made this with grilled tofu slabs and also with roasted chickpeas when my vegetarian friend comes over. The tofu needs about 10 minutes per side on the grill and benefits from the same herb marinade, while chickpeas get crispy and wonderful when roasted at 425°F for 20 minutes with olive oil and salt.
Timing Your Components
The trick is getting everything to finish at the same time so some parts arent cold while others are hot. Start the quinoa first, then marinate your chicken, whisk the vinaigrette while the grill heats up, and prep all your vegetables during the downtime. Everything comes together in a happy rush at the end.
Make Ahead Strategy
This meal preps beautifully if you keep the components separate until serving time. Cook the quinoa and grill the chicken up to three days ahead, slice all your vegetables, and store the vinaigrette in a small jar.
- The almonds stay crispy if you add them right before serving instead of storing them with the dressed vegetables
- Avocado stays green longer if you toss it with a little lemon juice before storing
- Bring the vinaigrette to room temperature and give it a vigorous whisk before pouring
Save I hope this salad finds you on a day when you need something that tastes like sunshine and feels like a hug. Happy cooking, friend.
Recipe Questions & Answers
- → Can I prepare this salad in advance?
Yes, store all components separately in airtight containers for up to 2 days. Keep the vinaigrette separate and assemble just before serving to maintain freshness and prevent the greens from becoming soggy.
- → What are good protein alternatives to chicken?
Grilled tofu, chickpeas, or tempeh work wonderfully as vegetarian substitutes. You can also use grilled shrimp or turkey for different flavor variations. Adjust cooking times based on your protein choice.
- → How do I make this nut-free?
Simply replace the toasted almonds with pumpkin seeds, sunflower seeds, or sesame seeds for added crunch and nutrition without tree nuts.
- → Can I use pre-cooked chicken or quinoa?
Absolutely. Store-bought rotisserie chicken and pre-cooked quinoa pouches save time. Just ensure the chicken is herb-seasoned to your taste, or toss it with the herb marinade before adding to the salad.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc or Pinot Grigio complements the citrus flavors beautifully. For non-alcoholic options, try sparkling water with fresh citrus, herbal iced tea, or freshly squeezed lemonade.
- → How long does the citrus vinaigrette keep?
Store the vinaigrette in an airtight glass container in the refrigerator for up to 5 days. Shake well before using, as the ingredients may separate. Make a fresh batch if the flavors seem muted after storage.