Vibrant salad with grilled herb chicken, quinoa, fresh oranges, avocado, and citrus vinaigrette. Gluten-free and dairy-free.
# What You'll Need:
→ Herb Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon 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 Components
10 - 2 cups cooked quinoa
11 - 6 cups mixed salad greens
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 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
# Cooking Steps:
01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Preheat grill or grill pan to medium heat. Grill marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan and bring to a boil. Reduce heat and simmer covered for 15 minutes. Fluff with a fork and cool slightly.
04 - Whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Divide mixed greens evenly among four bowls. Top each with quinoa, orange segments, avocado slices, red onion, and grilled chicken slices. Drizzle with citrus vinaigrette and garnish with toasted almonds.
06 - Serve immediately for optimal freshness and texture.
