Citrus Herb Chicken Salad Bowl

Experience the bright and refreshing flavors of California with this Citrus Herb Chicken Salad Bowl. A vibrant, wholesome dish that features juicy orange segments, creamy avocado slices, and herb-marinated grilled chicken served over a bed of fluffy quinoa and fresh mixed greens. This main dish is finished with a zesty citrus vinaigrette that brings all the ingredients together in perfect harmony.

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This salad is not only nutritionally dense but also a feast for the eyes. The contrast between the savory grilled chicken and the sweet orange segments creates a delightful culinary experience that is both light and satisfying.

Ingredients

• For the Herb Chicken:
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Salad:
• 2 cups cooked quinoa (about 3/4 cup dry)
• 6 cups mixed salad greens (arugula, spinach, or spring mix)
• 2 large oranges, peeled and segmented
• 1 large avocado, sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup toasted sliced almonds
• For the Citrus Vinaigrette:
• 3 tbsp orange juice (freshly squeezed)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Prepare the Herb Chicken

In a bowl, whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).

2. Grill the Chicken

Preheat a grill or grill pan over medium heat. Grill the chicken for 6–7 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let rest for 5 minutes, then slice thinly.

3. Cook the Quinoa

Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and let cool slightly.

4. Make the Citrus Vinaigrette

In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.

5. Assemble the Salad

Divide the greens among four bowls. Top with cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken. Drizzle with citrus vinaigrette and sprinkle with toasted almonds.

6. Serve

Serve immediately for best freshness.

Zusatztipps für die Zubereitung

For the fluffiest results, ensure you rinse the quinoa thoroughly to remove any natural bitterness. When grilling the chicken, use a meat thermometer to ensure an internal temperature of 165°F (74°C) to keep the meat juicy and safe to eat.

Varianten und Anpassungen

You can easily customize this bowl by substituting the chicken with grilled tofu or chickpeas for a vegetarian version. If you have a nut allergy, swap the toasted almonds for pumpkin seeds to maintain the crunch.

Serviervorschläge

This vibrant salad pairs excellently with a crisp Sauvignon Blanc or a simple sparkling water with citrus slices. If you are planning for meal prep, store the components separately and assemble just before eating to maintain freshness.

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Each serving of this Citrus Herb Chicken Salad Bowl contains approximately 420 calories, 20g of fat, 34g of carbohydrates, and 28g of protein. It's a delicious way to enjoy a nutrient-dense, gluten-free meal that doesn't compromise on taste.

Recipe FAQ

→ How do I ensure the chicken stays juicy when grilling?

Marinate the chicken for at least 15 minutes to infuse flavor and moisture. Grill over medium heat for 6-7 minutes per side, being careful not to overcook. Check for an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes after cooking before slicing—this allows juices to redistribute throughout the meat.

→ Can I prepare this ahead for meal prep?

Absolutely! Store each component separately in airtight containers for up to 3 days. Keep the quinoa, grilled chicken, chopped vegetables, and vinaigrette in separate containers. Assemble just before serving to prevent the greens from becoming soggy and to maintain the freshest textures and flavors.

→ What are good substitutes for almonds due to allergies?

Try pumpkin seeds, sunflower seeds, or sesame seeds for a similar crunch without tree nuts. Toast them lightly in a dry pan for enhanced flavor. These alternatives add nutritional variety while maintaining the salad's texture and appeal.

→ Can I make this vegetarian?

Yes! Replace the chicken with grilled tofu, chickpeas, or white beans for comparable protein. Marinate tofu in the same herb mixture for 30 minutes before grilling. Adjust cooking time accordingly—tofu typically needs 4-5 minutes per side on medium-high heat.

→ How far in advance can I make the citrus vinaigrette?

Prepare the vinaigrette up to 2 days ahead and store it in an airtight container in the refrigerator. Whisk briefly before using, as the olive oil and citrus juice may separate. The flavors actually deepen when made a few hours in advance.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc complements the citrus and fresh herbs beautifully. The wine's acidity mirrors the vinaigrette and cleanses the palate between bites. Alternatively, sparkling water with fresh citrus offers a refreshing non-alcoholic pairing.