Pin It The sun was pouring through my kitchen window last Tuesday when I realized I had nothing planned for dinner but a random collection of ingredients. I'd grabbed oranges on impulse at the farmers market, my herb garden was exploding with fresh basil and parsley, and there sat two chicken breasts staring back at me from the counter. That happy accident turned into this salad, and now it's become my go-to when I want something that feels fancy but comes together in under an hour.
My sister was visiting from New York last month and I threw this together for a casual lunch. She literally stopped mid conversation after her first bite, looked at me with wide eyes, and demanded I write down exactly what I'd put in it. Now she makes it for her roommates every Sunday meal prep session and says they actually look forward to Monday leftovers.
Ingredients
- 2 boneless skinless chicken breasts: I've learned that pounding them to even thickness helps them cook evenly so you don't end up with dried out edges
- 2 tbsp olive oil: This creates the base for your marinade and helps those herbs really cling to the chicken
- 1 tbsp fresh parsley and basil each: Fresh herbs make such a difference here. I've tried dried and it just doesn't have that bright pop
- 2 large oranges: I sometimes mix in blood oranges when they're in season for that gorgeous ruby color
- 1 large avocado: Wait until it gives slightly when you press it. Too firm and it won't cream into the bites, too soft and it turns to mush
- 2 cups cooked quinoa: Red quinoa looks beautiful against the orange segments but white works perfectly fine too
- 6 cups mixed greens: I love arugula here for that peppery kick that cuts through the sweet citrus
- 3 tbsp freshly squeezed orange juice: Seriously, don't use the carton stuff. Fresh squeezing takes thirty seconds and tastes completely different
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken and turn to coat. Let it sit for at least 15 minutes while you prep everything else.
- Get the quinoa going:
- Rinse it under cold water until the water runs clear, then combine with 1.5 cups water in a saucepan. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- Grill to perfection:
- Preheat your grill pan over medium heat. Cook the chicken for 6 to 7 minutes per side. You'll know it's done when it feels firm to the touch and reaches 165°F internally.
- Let it rest:
- This is the step I used to skip. Give the chicken five minutes before slicing. It keeps all those juices inside instead of running onto your cutting board.
- Whisk the vinaigrette:
- Combine orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk until it thickens slightly and looks creamy.
- Build your bowls:
- Start with greens, then add quinoa, orange segments, avocado slices, and that beautiful sliced chicken. Drizzle with vinaigrette and finish with toasted almonds.
Pin It This salad saved me during that chaotic week between jobs when I was eating everything out of takeout containers. Making something this beautiful and nourishing reminded me that I still cared about myself even when everything felt uncertain. Food has this way of grounding us, doesn't it?
Make It Your Own
I've started playing with this base recipe depending on what's in season. Sometimes I swap in grapefruit segments instead of oranges, or add toasted pumpkin seeds when my nut allergic friend comes over. The formula really works with whatever fresh produce looks best at the market.
Pairing Ideas
A crisp Sauvignon Blanc cuts through the rich avocado beautifully. For something non alcoholic, sparkling water with a wedge of citrus feels almost fancy enough for company. I've also served this alongside a simple tomato soup when I want something more substantial.
Storage Solutions
This actually keeps pretty well if you're strategic about it. I store the cooked quinoa and sliced chicken in separate containers, keep the vinaigrette in a small jar, and prep the greens and toppings right before eating. The texture holds up surprisingly well for next day lunches.
- Mason jars work perfectly for layering if you're taking this to work
- The vinaigrette keeps in the fridge for up to a week and tastes great on simple green salads too
- Leftover grilled chicken is amazing chopped into breakfast scrambles the next morning
Pin It There's something deeply satisfying about eating from a bowl filled with so many colors and textures. Hope this brings a little brightness to your table too.
Recipe Questions & Answers
- → 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 and more tender meat.
- → Can I prepare this bowl ahead of time?
Yes, store all components separately in the refrigerator for up to 2 days. Assemble just before serving to keep the greens fresh and the quinoa fluffy.
- → What can I substitute for chicken?
Grilled tofu or chickpeas work wonderfully for a vegetarian version, providing similar protein and texture to absorb the herb marinade flavors.
- → Is this bowl truly gluten-free?
Yes, as written it's gluten-free. Always verify ingredient labels, especially for the Dijon mustard, as some brands may contain hidden gluten.
- → How do I make the vinaigrette if I don't have fresh oranges?
Use high-quality fresh-squeezed orange juice from the store, or pure orange juice concentrate diluted with water for best citrus flavor and brightness.
- → What's the best way to grill chicken evenly?
Pound chicken breasts to uniform thickness before marinating, grill over medium heat, and use a meat thermometer to ensure internal temperature reaches 165°F for food safety.