Save to Pinterest The first time I made this chicken salad, it was actually a happy accident. I had intended to grill the chicken for dinner but ended up with way more oranges and herbs than I knew what to do with, so I started throwing things into bowls and hoping for the best. My roommate walked in mid-assembly, took one look at the vibrant orange segments and avocado, and asked if we were having restaurant food. When we sat down to eat, the way the citrus vinaigrette brought everything together made me realize sometimes the best meals come from using what you have on hand with intention.
Last summer, I started making these bowls for meal prep Sundays, and they completely changed my weekday lunch game. Theres something deeply satisfying about opening the fridge and seeing all those colorful components ready to go, like having a little salad bar in your own kitchen. My coworker actually asked if I was picking up takeout every day until I finally brought in enough to share with her.
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Ingredients
- Boneless chicken breasts: I pound them slightly to even thickness so they cook evenly and stay juicy throughout
- Fresh parsley and basil: The combination of these two herbs creates this bright, garden-fresh flavor that dried herbs just cannot replicate
- Quinoa: Rinse it thoroughly under cold water to remove the bitter coating, then fluff it with a fork after cooking for maximum fluffiness
- Oranges: Choose fruits that feel heavy for their size and use a sharp knife to remove all the pith for the sweetest segments
- Avocado: Wait until the last minute to slice it so it doesnt brown, and sprinkle with a little lemon juice if youre prepping ahead
- Red onion: Soak the thin slices in cold water for 10 minutes to mellow the sharp bite if you are sensitive to raw onion
- Toasted almonds: Toast them in a dry pan for just 2-3 minutes until fragrant, watching carefully because they go from perfect to burned in seconds
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Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, herbs, garlic, and spices in a shallow dish, then add the chicken and turn to coat. Let it sit at room temperature for 15 minutes while you prep everything else.
- Grill to perfection:
- Heat your grill or grill pan over medium heat and cook the chicken for about 6-7 minutes per side until it has beautiful grill marks and reaches 165°F internally. Let it rest for 5 minutes before slicing to keep all those juices inside.
- Cook the quinoa:
- Rinse the quinoa thoroughly, combine with 1.5 cups water in a saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.
- Whisk the vinaigrette:
- Combine the orange juice, lemon juice, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper in a small jar and shake vigorously until emulsified and slightly thickened.
- Build your bowls:
- Start with a bed of mixed greens, add a scoop of quinoa, arrange the orange segments and avocado slices, and top with sliced chicken and red onion.
- Finish and serve:
- Drizzle with the citrus vinaigrette, sprinkle with toasted almonds, and serve immediately while the chicken is still slightly warm.
Save to Pinterest This recipe has become my go-to when friends come over for lunch because it looks impressive but comes together so quickly. My sister actually requested it for her baby shower, which I took as the highest compliment possible.
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Making It Your Own
Sometimes I switch up the greens based on what looks freshest at the market. Baby kale works beautifully here, and peppery arugula adds this lovely bite that cuts through the creamy avocado. The beauty of this bowl is its flexibility while still maintaining that perfect balance of flavors and textures.
Perfect Pairings
A crisp glass of Sauvignon Blanc makes this feel like a restaurant-worthy meal, but sparkling water with a twist of citrus is just as refreshing. The brightness of the wine complements the citrus notes without overpowering the delicate herbs in the chicken.
Meal Prep Magic
I have learned through trial and error that storing components separately is the secret to meal prep success. The vinaigrette keeps in a sealed jar for up to a week, and pre-sliced chicken reheats beautifully in the microwave with a splash of water to prevent drying. Everything stays fresh and you get that just-made taste even on busy weekdays.
- Store the vinaigrette in a small mason jar and give it a good shake before using
- Keep the avocado separate and slice it right before serving to prevent browning
- The almonds stay crispy longest if you add them immediately before eating
Save to Pinterest There is something so satisfying about a meal that nourishes you from the inside out while tasting absolutely delicious. This chicken salad bowl has become one of those recipes I turn to again and again because it never fails to make me feel good.
Recipe FAQs
- → Can I make this ahead for meal prep?
Yes, store cooked quinoa, grilled chicken, and vinaigrette separately in airtight containers. Keep greens, oranges, and avocado fresh by prep them just before serving. Assembly takes minutes when components are ready.
- → What's the best way to slice oranges for segments?
Peel the orange completely, removing all white pith. Hold over a bowl to catch juices, then carefully cut between each membrane to release perfect segments. This technique yields clean, juicy segments without tough membrane strings.
- → Can I use a different protein?
Absolutely. Grilled tofu works beautifully for vegetarians—marinate and cook the same way as chicken. Chickpeas, roasted shrimp, or even grilled salmon would be delicious alternatives that pair well with the citrus flavors.
- → How do I keep the avocado from browning?
Slice avocado just before serving. If you must prep ahead, toss slices in a little lemon or lime juice to slow oxidation. Storing avocado with the pit or pressed plastic wrap directly against the flesh also helps maintain color.
- → What other grains can I use instead of quinoa?
Brown rice, farro, or bulgur work well as hearty alternatives. For lighter options, try cauliflower rice for low-carb or couscous for quicker cooking. Adjust cooking times accordingly and let grains cool slightly before assembling.
- → Can the vinaigrette be made in advance?
Yes, whisk together the citrus vinaigrette up to 5 days ahead. Store in a jar in the refrigerator and bring to room temperature before serving. Shake well or whisk again to re-emulsify before drizzling over bowls.
