Citrus Herb Chicken Salad Bowl

The first time I made this citrus herb chicken salad, I was trying to recreate something I had eaten at a tiny beachside cafe in Santa Monica. It was one of those perfect coastal afternoons where the air smells like salt and possibility, and every bite of that salad felt like sunshine on a plate. I went home determined to figure out how they got that vinaigrette so perfectly balanced, bright but not too sharp. After about four attempts with different ratios of citrus to oil, I finally nailed it. Now this bowl lives in my regular dinner rotation because it makes any Tuesday feel like a vacation.

Last summer, my neighbor Sarah came over while I was grilling the chicken for this salad. She ended up staying for dinner, and we sat on my back porch eating these massive bowls while the fireflies started coming out. She asked for the recipe before she even finished her first bite. Now whenever I see her walking her dog, she yells across the street asking if I am making the orange chicken salad again. Some recipes just have that effect on people.

Ingredients

• Boneless chicken breasts: Pound them to even thickness so they grill uniformly and stay juicy throughout
• Fresh parsley and basil: The herbs really make this dish sing, so do not skip them or use dried versions
• Oranges: Segment them carefully over a bowl to catch all that precious juice for the vinaigrette
• Ripe avocado: You want it creamy but still holding its shape when sliced
• Quinoa: Rinse it thoroughly before cooking to remove any bitter coating
• Toasted almonds: Toast them yourself in a dry pan for the best flavor and crunch
• Fresh citrus juices: This is worth the extra squeezing time, bottled juice will not give you that restaurant quality brightness

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt and pepper in a shallow dish. Add the chicken breasts and turn to coat, letting them soak up all those herbaceous flavors for at least 15 minutes.

Grill to perfection:

Fire up your grill pan over medium heat and cook the chicken about 6 to 7 minutes per side until it reaches 165 degrees internally. Let it rest for 5 minutes before slicing into thin strips against the grain.

Prepare the quinoa:

Rinse the quinoa under cold water until the water runs clear, then simmer with water for 15 minutes until fluffy. Let it cool slightly so it does not wilt the greens when you assemble everything.

Whisk the vinaigrette:

Combine orange juice, lemon juice, olive oil, honey, Dijon, salt and pepper in a small bowl. Whisk vigorously until the mixture emulsifies into a silky dressing that coats the back of a spoon.

Build your bowls:

Start with a bed of mixed greens, then layer on quinoa, orange segments, avocado slices and red onion. Top with sliced chicken and drizzle generously with that citrus vinaigrette.

Add the finishing touch:

Scatter toasted almonds over everything for crunch and serve immediately while the chicken is still warm and the avocado is perfectly creamy.

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This recipe became my go to for summer dinner parties after I served it at my sisters birthday last July. Everyone kept asking what I put in the dressing because it was unlike anything they had tasted before. Watching friends go back for seconds and thirds made me realize that simple ingredients, treated right, are often the most impressive.

Make It Your Own

I have played around with this base recipe so many times. Sometimes I swap in grilled peaches when oranges are not in season, or add cucumber for extra crunch. The beauty of this salad is how adaptable it is while still tasting completely coherent. Trust your instincts with what looks good at the market.

Meal Prep Magic

This is one of those rare salads that actually works beautifully for meal prep when you know the right technique. I keep the vinaigrette in a separate jar and store the sliced ingredients in individual containers. Each component stays fresh and crisp for days, making lunch assembly effortless.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich avocado and complements the citrus notes perfectly. On non wine nights, sparkling water with a squeeze of lime and plenty of ice feels just as special and refreshing alongside these bright, summery flavors.

• Grill extra chicken on Sunday for quick lunch assembly all week
• Double the vinaigrette and keep it in the fridge for other salads
• Serve the components deconstructed for picky eaters to build their own bowls

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There is something deeply satisfying about a meal that tastes this fresh and vibrant while still feeling substantial. I hope this bright salad brings a little sunshine to your table too.

Recipe Questions & Answers

→ Can I make this ahead for meal prep?

Store components separately in airtight containers. Keep the vinaigrette in a small jar and assemble just before eating to maintain freshness and prevent sogginess.

→ What other proteins work well?

Grilled tofu or chickpeas make excellent vegetarian substitutions. Shrimp or sliced steak also pair beautifully with the citrus flavors.

→ Can I use different citrus fruits?

Grapefruit, blood orange, or even mandarins work wonderfully. Adjust the honey in the vinaigrette based on the fruit's natural sweetness.

→ How do I prevent the avocado from browning?

Toss sliced avocado with a little lemon juice before adding to the bowl. If storing leftovers, keep avocado separate and add fresh when serving.

→ What greens work best?

Arugula adds peppery bite, spinach offers mild sweetness, while spring mix provides variety. Choose based on your preference or use whatever you have on hand.