Pin It The first time I made this chicken salad, it was a complete experiment born from a fridge full of random ingredients after a long weekend trip. I threw together oranges that were starting to soften, an avocado that needed using, and some chicken I had marinated on a whim. My husband took one bite and literally said this tastes like California sunshine on a plate, and suddenly I had a new regular rotation recipe.
Last summer, I made this for a backyard BBQ and watched three self proclaimed salad haters go back for seconds. Theres something about the combination of warm grilled chicken, cool creamy avocado, and those bursts of sweet orange that just works. My friend asked for the recipe before she even finished her bowl.
Ingredients
- Chicken breasts: Boneless and skinless absorb the herb marinade beautifully, and pounding them to even thickness ensures they cook through without drying out
- Fresh parsley and basil: The dynamic herb duo that transforms simple chicken into something restaurant worthy, with parsley bringing brightness and basil adding sweetness
- Oranges: Segmented fresh adds gorgeous color and natural sweetness that balances the savory elements perfectly
- Avocado: Creaminess that bridges the gap between the tangy citrus and hearty quinoa, plus it makes the whole salad feel luxurious
- Quinoa: Fluffy and nutty, this protein packed base keeps you satisfied while letting the other flavors shine through
- Mixed greens: Arugula adds peppery bite, spinach brings mild earthiness, or spring mix for a balanced flavor profile
- Red onion: Thinly sliced, it adds just enough sharpness to cut through the rich avocado and sweet oranges
- Toasted almonds: The crunch factor that makes every bite interesting and adds a lovely nutty finish
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt and pepper in a shallow dish. Add chicken breasts and turn to coat, then let sit at room temperature for 15 minutes or refrigerate up to 2 hours for deeper flavor penetration.
- Grill to perfection:
- Preheat your grill or grill pan over medium heat. Cook chicken for 6 to 7 minutes per side until it reaches 165 degrees F internally. Let rest for 5 minutes before slicing against the grain into thin strips.
- Prepare the quinoa:
- Rinse quinoa thoroughly under cold water until the water runs clear. Combine with 1.5 cups water in a saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes. Fluff with a fork and let cool slightly.
- Whisk the vinaigrette:
- In a small bowl, combine orange juice, lemon juice, olive oil, honey or maple syrup, Dijon mustard, salt and pepper. Whisk vigorously until completely emulsified and slightly thickened.
- Build your bowls:
- Start with a bed of mixed greens, then arrange quinoa, orange segments, avocado slices, red onion and grilled chicken on top. Drizzle generously with vinaigrette and finish with toasted almonds.
Pin It This recipe became my go to for dinner guests after I served it to my parents who were visiting from out of town. My dad, who typically turns his nose up at salads, asked if he could take the leftovers for his flight home the next day.
Make It Your Own
Swap grilled chicken for shrimp, tofu, or even chickpeas for a vegetarian version. The vinaigrette works just as beautifully with any protein you choose.
Meal Prep Magic
Keep all components separate in airtight containers and assemble just before eating. The quinoa and chicken actually improve after a day in the fridge as flavors meld together.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness while sparkling water with a citrus wedge keeps it light and refreshing. Both choices complement the sunny California vibes.
- Add grilled corn or roasted sweet potatoes for extra heartiness
- Crumbled feta or goat cheese would be divine sprinkled on top
- Extra toasted almonds on the side never hurt anyone
Pin It Whether youre feeding a crowd or treating yourself to something special, this salad brings the brightness of California to your table. Enjoy every sunny, crunchy, creamy bite.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, store all components separately in airtight containers. Keep the vinaigrette separate and assemble just before serving to maintain freshness and prevent the greens from wilting.
- → What are good substitutes for chicken?
Grilled tofu, chickpeas, or tempeh work excellently as vegetarian alternatives. Use the same herb marinade for consistent flavor and cook or prepare according to package directions.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part—the juices should run clear with no pink visible.
- → Can I make this nut-free?
Absolutely. Replace the toasted almonds with pumpkin seeds, sunflower seeds, or sesame seeds for a similar crunch without tree nuts.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the citrus and herb flavors beautifully. Sparkling water with fresh citrus is also a refreshing non-alcoholic pairing option.
- → How can I make the quinoa cook faster?
Use a 1:2 ratio of dry quinoa to water and bring to a boil uncovered. Once boiling, reduce heat and simmer covered for about 12-13 minutes instead of the standard 15.