This vibrant salad bowl features citrus-marinated grilled chicken over a bed of mixed greens with fresh herbs, seasonal vegetables, and a bright orange-herb vinaigrette for a refreshing and satisfying meal.
Recipe Details
Ingredients
- 680g boneless, skinless chicken breasts
- 120ml fresh orange juice
- 60ml fresh lemon juice
- 30ml fresh lime juice
- 90ml extra virgin olive oil, divided
- 4 cloves garlic, minced
- 15ml fresh oregano, chopped
- 30ml fresh basil, chopped
- 30ml fresh mint, chopped
- 200g mixed salad greens
- 1 large English cucumber, diced
- 300g cherry tomatoes, halved
- 1 large red bell pepper, julienned
- 1/2 medium red onion, thinly sliced
- 2 medium ripe avocados, sliced
- 150g feta cheese, crumbled
- 100g kalamata olives, pitted
- 185g cooked quinoa
- 15ml orange zest
- 15ml honey
- 5ml Dijon mustard
- to taste salt and freshly ground black pepper
- 60g toasted pumpkin seeds
Instructions
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For marinade, whisk 120ml fresh orange juice, 60ml fresh lemon juice, 30ml fresh lime juice, 30ml (2 tbsp) 90ml extra virgin olive oil, 4 cloves garlic, 15ml fresh oregano, and half each of 30ml fresh basil and 30ml fresh mint.
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Place 680g boneless in zip-lock bag with half the marinade. Reserve remaining for dressing. Marinate 30 minutes to 2 hours.
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To reserved marinade, add remaining olive oil, 15ml orange zest, 15ml honey, and 5ml Dijon mustard. Whisk to emulsify. Season with to taste salt and freshly ground black pepper.
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Remove chicken from marinade, discard used marinade. Season chicken with salt and pepper.
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Heat grill or grill pan to medium-high. Grill chicken 6-7 minutes per side until cooked through (74°C/165°F internal temperature).
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Let chicken rest 5 minutes, then slice diagonally.
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In large serving bowl, combine 200g mixed salad greens, 1 large English cucumber, 300g cherry tomatoes, 1 large red bell pepper, and 1/2 medium red onion.
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Add 185g cooked quinoa and toss with half the dressing.
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Divide salad among 4 bowls. Top each with sliced chicken, 2 medium ripe avocados, 150g feta cheese, and 100g kalamata olives.
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Sprinkle with remaining fresh herbs and 60g toasted pumpkin seeds.
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Serve with remaining dressing on the side.
Tips
Chicken Options: Use chicken thighs for juicier meat, or substitute with grilled shrimp or salmon.
Marinade Time: 30 minutes minimum, but up to 4 hours develops deeper flavor. Don't exceed 4 hours as acid will start to "cook" chicken.
Grain Alternatives: Use couscous, farro, or brown rice instead of quinoa. Or go grain-free for lower carbs.
Make-Ahead: Marinate chicken and prepare dressing night before. Chop vegetables morning of serving.
Meal Prep: Store components separately. Chicken keeps 4 days, assemble fresh daily.
Citrus Variety: Try grapefruit juice for unique flavor, or add lime zest for extra zing.
Herb Substitutions: Use whatever fresh herbs available - cilantro, parsley, or dill work wonderfully.
Winter Version: Add roasted butternut squash and pomegranate seeds when citrus is at peak season.