Vibrant salad with herb-marinated grilled chicken, quinoa, avocado, and citrus vinaigrette. Gluten-free and dairy-free.
# What You'll Need:
→ Herb Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh basil, chopped
06 - 1 clove garlic, minced
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad
10 - 2 cups cooked quinoa
11 - 6 cups mixed salad greens
12 - 2 large oranges, peeled and segmented
13 - 1 large avocado, sliced
14 - 1/4 small red onion, thinly sliced
15 - 1/4 cup toasted sliced almonds
→ Citrus Vinaigrette
16 - 3 tablespoons fresh orange juice
17 - 1 tablespoon fresh lemon juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey or maple syrup
20 - 1/2 teaspoon Dijon mustard
21 - 1/4 teaspoon salt
22 - 1/8 teaspoon black pepper
# How to Make It:
01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Preheat grill or grill pan to medium heat. Grill marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow 5 minutes rest time before slicing thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in saucepan, bring to boil, then simmer covered for 15 minutes. Fluff with fork and cool slightly.
04 - Whisk orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Divide mixed greens among four bowls. Layer with cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken slices. Drizzle vinaigrette and garnish with toasted almonds.
06 - Serve immediately to maintain optimal freshness and texture.
