Save It Sunday meal prep became my favorite ritual when I discovered how much joy a vibrant bowl could bring to a busy week. This particular salad started as a way to use up extra oranges from my sister's tree, but the combination of bright citrus and herb-marinated chicken has become something I actually crave. The way the creamy avocado plays against the zesty vinaigrette makes each bite feel like a tiny vacation.
Last summer my neighbor Sam came over while I was grilling the chicken and ended up staying for dinner. She texted me the next morning asking for the recipe because her teenage son who hates vegetables actually asked for seconds. Now I make a double batch whenever they come over for wine on the patio.
Ingredients
- Chicken breasts: The herbs and citrus work their way into the meat creating layers of flavor you just cant achieve with plain grilled chicken
- Fresh oranges: Segmented by hand releases more juice and creates those beautiful ragged edges that catch the vinaigrette perfectly
- Avocado: Dont skimp here because the creaminess is what ties all the bright acidic flavors together
- Toasted almonds: I learned the hard way that untoasted nuts make everything taste flat so take the extra two minutes
- Honey or maple syrup: Just enough to mellow the acid without making the dressing taste like dessert
Instructions
- Marinate the chicken:
- Whisk together the olive oil lemon juice herbs garlic and spices in a shallow dish. Add the chicken breasts and turn them to coat then let them hang out while you prep everything else. The longer they sit the more flavorful they become but even 15 minutes makes a difference.
- Cook the quinoa:
- Rinse it thoroughly under cold water until the water runs clear which removes bitter compounds. Combine with water in a saucepan bring to a boil then cover and simmer for 15 minutes. Let it sit covered for another 5 minutes before fluffing with a fork.
- Grill the chicken:
- Heat your grill or grill pan over medium heat until it's nice and hot. Cook the chicken for about 6 to 7 minutes per side until it's cooked through and has beautiful grill marks. Let it rest for 5 minutes before slicing to keep all the juices inside.
- Make the vinaigrette:
- Whisk together the orange juice lemon juice olive oil honey mustard salt and pepper until it becomes creamy and emulsified. Taste and adjust the acid or sweetness to your liking.
- Assemble the bowls:
- Start with a bed of greens then add scoops of quinoa and arrange the orange segments avocado slices red onion and sliced chicken on top. Drizzle generously with the vinaigrette and finish with those toasted almonds for the perfect crunch.
Save It This salad has become my go-to for every dinner party I host because people think I put way more effort into it than I actually did. Theres something so satisfying about watching friends build their perfect bite mixing everything together with huge smiles on their faces.
Getting The Most From Your Citrus
When I'm segmenting oranges for this salad I save every drop of juice that escapes onto my cutting board. That precious liquid goes straight into the vinaigrette because it carries the most intense orange flavor. The membrane-free segments also feel much more elegant in the final bowl.
Protein That Wows
The herb marinade is forgiving enough that you can let the chicken sit anywhere from 15 minutes to overnight. I've found that the garlic and fresh herbs develop a deeper complexity after an hour or two. Grilling adds those charred edges that contrast beautifully with the cool crisp vegetables.
Serving And Storage
This salad holds up surprisingly well making it perfect for packed lunches or dinner prep. I like keeping the components in separate containers and assembling when the hunger strikes. The flavors actually meld together beautifully after a few hours in the fridge.
- Toast extra almonds and store them in an airtight container for quick assembly
- Double the vinaigrette and keep it in a jar for salads throughout the week
- If the quinoa feels sticky after cooking rinse it under cold water to separate the grains
Save It Hope this bright bowl brings as much sunshine to your table as it has to mine. Every bite is like a little California vacation.
Common Questions About Recipes
- → How do I marinate the chicken for best flavor?
Whisk olive oil, lemon juice, chopped parsley, basil, garlic, oregano, salt, and pepper together. Coat chicken breasts thoroughly and marinate for at least 15 minutes, or up to 2 hours in the fridge for deeper flavor.
- → What is the ideal cooking method for the chicken?
Grill chicken breasts over medium heat for 6–7 minutes per side until fully cooked (internal temp 165°F/74°C). Let rest before slicing thinly to retain juices.
- → How should quinoa be prepared for the salad?
Rinse quinoa under cold water, then simmer covered in boiling water for 15 minutes until fluffy. Fluff with a fork and let cool slightly before adding.
- → Can I substitute the almonds if allergic?
Yes, toasted pumpkin seeds or other seeds can be used as a nut-free option while maintaining a pleasant crunch.
- → What dressing complements the ingredients best?
A zesty citrus vinaigrette made from freshly squeezed orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper pairs beautifully to enhance the fresh and bright flavors.
- → Is this dish suitable for special diets?
It is naturally gluten-free and dairy-free. For a vegetarian option, replace grilled chicken with grilled tofu or chickpeas.