Save Last summer my sister came to visit and announced she was eating clean, which honestly panicked me a little until I threw together this bowl. Now it is the lunch we both text each other about at least twice a week.
I first made this for a weekend brunch with friends and someone literally asked if I had secretly ordered it from a cafe. The way the citrus vinaigrette soaks into the quinoa is absolute magic.
Ingredients
- Boneless skinless chicken breasts: These stay juicy when marinated and grilled medium-high, plus they slice beautifully over salads
- Olive oil: Use a good quality one here since it forms the base of both your marinade and vinaigrette
- Fresh parsley and basil: Do not use dried herbs here, the fresh ones make the chicken sing with brightness
- Lemon juice: Acid is what tenderizes the meat and adds that pop against creamy avocado
- Garlic clove: One small clove goes a long way, mince it finely so it distributes evenly
- Dried oregano: Adds an earthy backbone that keeps the fresh herbs from being too one-note
- Salt and black pepper: Season generously because the quinoa and greens need that flavor base
- Quinoa: Rinse it thoroughly or it will taste bitter, and fluff it immediately after cooking
- Mixed salad greens: Arugula adds peppery bite while spinach keeps it mild and fresh
- Oranges: Look for fruits that feel heavy for their size, they will be the juiciest
- Avocado: Pick one that yields slightly to pressure but is not mushy yet
- Red onion: Thinly sliced adds just enough bite without overwhelming everything else
- Toasted almonds: Toast them yourself in a dry pan for two minutes, the difference is huge
- Orange juice: Fresh squeezed is non-negotiable here, bottled stuff tastes flat and sad
- Honey or maple syrup: Just a tiny bit balances all that acid without making it sweet
- Dijon mustard: This is what helps the vinaigrette emulsify and stay creamy
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, chopped fresh herbs, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken breasts and turn them to coat, then let them sit while you prep everything else, or refrigerate up to two hours.
- Grill to perfection:
- Heat your grill or grill pan over medium heat and cook the chicken about six to seven minutes per side. Let it rest five minutes before slicing so the juices redistribute instead of running all over your cutting board.
- Prepare the quinoa:
- Rinse the quinoa under cold water until the water runs clear, then combine it with one and a half cups water in a saucepan. Bring to a boil, cover, and simmer for fifteen minutes until fluffy.
- Whisk the vinaigrette:
- Combine the orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until it thickens and emulsifies.
- Build your bowls:
- Start with a bed of greens, add a scoop of quinoa, then arrange the orange segments, avocado slices, and red onion on top. Finish with sliced chicken and a generous drizzle of dressing.
Save This recipe saved me during a particularly hectic week when I was eating cereal for dinner every night. Now it is my go-to when I need something that feels like a treat but actually takes zero effort.
Make It Yours
Swap the chicken for grilled tofu or chickpeas and you have got a completely plant-based bowl that still feels substantial and satisfying.
Meal Prep Magic
Keep the cooked quinoa, sliced chicken, and vinaigrette in separate containers and your lunch comes together in literally three minutes at work.
Wine Pairing Notes
A crisp Sauvignon Blanc cuts through the creamy avocado and plays perfectly with all those citrus notes, but honestly sparkling water with a squeeze of lime is just as refreshing.
- Toast the almonds right before serving so they stay crunchy
- Let the vinaigrette sit for ten minutes to meld flavors
- Add the avocado last so it does not brown
Save There is something about this bowl that makes you feel like you have got your life together, even when you absolutely do not.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, store each component separately in airtight containers for up to 3 days. Assemble just before serving to keep greens crisp and prevent the salad from becoming soggy.
- → What are good protein substitutes for chicken?
Grilled tofu, chickpeas, or white beans work wonderfully. For grilled tofu, press firmly and marinate with the same herb blend before grilling for 4–5 minutes per side.
- → How do I make this nut-free?
Replace toasted almonds with pumpkin seeds, sunflower seeds, or sesame seeds for added crunch and nutrition without tree nuts.
- → Can I make the vinaigrette without honey?
Absolutely. Use maple syrup, agave nectar, or even a small amount of fruit jam for sweetness. The balance of citrus and mustard remains equally delicious.
- → What wine pairs well with this salad?
Crisp Sauvignon Blanc, Pinot Grigio, or sparkling water with fresh citrus complement the bright flavors beautifully. A light rosé also works wonderfully.
- → How long does grilled chicken take to cook?
Grill boneless, skinless chicken breasts for 6–7 minutes per side over medium heat until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.