Citrus Herb Chicken Salad Bowl

The first time I made this chicken salad, my kitchen smelled like a California grove in springtime. Fresh oranges were sitting on the counter next to a bunch of basil Id bought on impulse, and somehow the two just belonged together. I tossed the chicken in whatever herbs I had, grilled it until those gorgeous char lines appeared, and suddenly lunch felt like something you would eat on a sunny patio in Santa Monica. Sometimes the best recipes come from just working with what makes your senses wake up.

My sister came over last month and watched me assemble these bowls, her eyes widening as I placed each ingredient in sections. She said it looked like something from a restaurant menu, and honestly, thats exactly how it feels to eat it. We sat at the counter with our bowls, sunlight streaming through the window, and she kept pausing between bites to say how fresh everything tasted. Thats the magic of citrus and herbs working together, they make everything feel lighter and more alive.

Ingredients

• 2 boneless skinless chicken breasts: The foundation of this bowl, absorbing all those bright herb flavors and staying tender on the grill
• 2 tbsp olive oil: Helps the marinade cling to the chicken and creates a beautiful golden char
• 1 tbsp fresh parsley and basil each: These herbs are non negotiable for that fresh garden taste, dried herbs just do not compare here
• 2 cups cooked quinoa: Provides nutty fluffy substance that soaks up the vinaigrette beautifully
• 6 cups mixed greens: Arugula adds peppery bite while spinach brings mild sweetness, use whatever calls to you
• 2 large oranges segmented: The star of the show, their juice goes into the dressing and their sweetness balances every bite
• 1 large avocado sliced: Creaminess that bridges the sharp citrus and savory chicken
• 1/4 small red onion thinly sliced: Just enough bite to make things interesting without overwhelming
• 1/4 cup toasted sliced almonds: Toast them yourself for 3 minutes in a dry pan, the difference is incredible
• 3 tbsp fresh orange juice: The backbone of the vinaigrette, use freshly squeezed for the brightest flavor
• 1 tbsp lemon juice: Adds the acid that cuts through rich avocado and grilled chicken
• 1 tsp honey or maple syrup: Just enough sweetness to balance the sharp citrus and bring everything together
• 1/2 tsp Dijon mustard: The secret ingredient that makes the vinaigrette emulsify into something silky and cohesive

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, chopped parsley, basil, minced garlic, oregano, salt, and pepper in a shallow dish. Add the chicken breasts and turn to coat, letting them sit for at least 15 minutes while you prep everything else.

Grill to perfection:

Heat your grill or grill pan over medium heat until it is nice and hot. Cook the chicken for 6 to 7 minutes per side until you see beautiful grill marks and the meat reaches 165°F internally.

Cook the quinoa:

Rinse your quinoa thoroughly under cold water until the water runs clear. Combine it 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 orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens and emulsifies into a silky dressing.

Build your bowls:

Start with a bed of mixed greens in each bowl, then arrange sections of quinoa, orange segments, avocado slices, and red onion. Slice the rested chicken and place it on top.

Finish and serve:

Drizzle that citrus vinaigrette over everything and scatter the toasted almonds on top for crunch. Serve right away while the chicken is still slightly warm and the greens are crisp.

Save

Something about this bowl just makes people slow down when they eat. Maybe it is all the different textures and temperatures, the warm chicken against cool oranges, the crunch of almonds meeting tender greens. I have made it for Tuesday lunches and Sunday dinners, and every time it feels like a little celebration on a plate.

Make It Your Own

The beauty of this bowl is how easily it adapts to what you have or what you are craving. Swap grilled chicken for marinated tofu or roasted chickpeas and you have a completely plant-based version that is just as satisfying. The citrus vinaigrette works with almost any protein you throw at it.

Meal Prep Magic

This might be one of the best meal prep recipes I have found because each component holds up beautifully for days. Store the grilled chicken, quinoa, and dressing separately from the greens and avocado, then assemble when you are ready to eat. The flavors actually get better as they mingle in the fridge.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creamy avocado while echoing the citrus notes in the dressing. For something non alcoholic, sparkling water with a squeeze of lime and plenty of ice feels refreshing and light. The bright flavors also pair beautifully with a chilled rosé on warm afternoons.

• Grill extra chicken on Sunday and use it for wraps or grain bowls all week
• Segment your oranges over a bowl to catch all that precious juice for the vinaigrette
• Toast more almonds than you need and keep them in an airtight container for quick salad upgrades

Save

There is something deeply satisfying about eating a meal that tastes this fresh and makes you feel this good. Here is to many sunny bowls in your future.

Recipe FAQs

→ Can I make the chicken ahead of time?

Yes, you can grill the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and slice it just before assembling the bowls. Reheat gently or serve cold over the salad.

→ What other greens work well in this bowl?

Arugula adds a peppery kick, baby spinach offers mild flavor, while spring mix provides variety. You can also use kale (massaged with dressing) or mixed lettuces based on your preference.

→ How do I store leftovers for meal prep?

Keep components separate in airtight containers: grilled chicken, cooked quinoa, chopped vegetables, and vinaigrette in small jars. Assemble individual bowls just before eating to maintain texture and freshness.

→ Can I use a different citrus fruit?

Absolutely. Grapefruit adds a tangy twist, blood oranges bring beautiful color, or try mandarin segments for sweetness. Adjust the vinaigrette accordingly with matching citrus juice.

→ What's a good nut-free alternative to almonds?

Toasted pumpkin seeds (pepitas), sunflower seeds, or sesame seeds provide excellent crunch. Toasted coconut flakes also work beautifully with the citrus flavors.

→ How can I tell when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part. The juices should run clear when pierced, and the meat should feel firm but springy to the touch.