Vibrant salad with herb-marinated grilled chicken, quinoa, fresh citrus, avocado, and homemade citrus vinaigrette.
# What You'll Need:
→ Herb Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh basil, chopped
06 - 1 clove garlic, minced
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad
10 - 2 cups cooked quinoa
11 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
12 - 2 large oranges, peeled and segmented
13 - 1 large avocado, sliced
14 - 1/4 small red onion, thinly sliced
15 - 1/4 cup toasted sliced almonds
→ Citrus Vinaigrette
16 - 3 tablespoons fresh orange juice
17 - 1 tablespoon fresh lemon juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey or maple syrup
20 - 1/2 teaspoon Dijon mustard
21 - 1/4 teaspoon salt
22 - 1/8 teaspoon black pepper
# Step-by-Step Guide:
01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Preheat grill or grill pan to medium heat. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Allow to rest for 5 minutes, then slice thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in saucepan and bring to boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with fork and cool slightly.
04 - Whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in small bowl until emulsified.
05 - Divide mixed greens evenly among four serving bowls. Layer quinoa, orange segments, avocado slices, red onion, and grilled chicken over greens. Drizzle with citrus vinaigrette and garnish with toasted almonds.
06 - Present immediately for optimal freshness and texture.
