Citrus Chicken Quinoa Salad

Name: Citrus Chicken Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked quinoa; 2 chicken breasts, grilled and sliced; 1 orange, segmented; 1 grapefruit, segmented; 1 avocado, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 2 cups mixed greens; 1/4 cup olive oil; 1/4 cup fresh orange juice; 1 tablespoon honey; Salt and pepper to taste

Highlighted under: Light Living Recipes

Whenever I crave something refreshing yet hearty, I turn to this Citrus Chicken Quinoa Salad. The combination of juicy chicken, zesty citrus, and nutritious quinoa makes it a vibrant dish that satisfies both the palate and the body. Not only is this recipe simple to whip up, but it also packs a punch of flavors that brighten any meal. The vibrant colors and textures make it perfect for meal prep or as a showstopper at gatherings. Trust me, once you try it, you’ll be coming back for more!

Created by

Noah

Last updated on 2026-02-13T16:34:18.637Z

One of my favorite things about this salad is how versatile it is. I often switch up the citrus according to what's in season—sometimes I use grapefruits, while other times I lean towards oranges or mandarins. The dressing is made from freshly squeezed juice and a hint of honey, which really brings everything together. I recommend letting the quinoa cool before mixing in the salad to prevent wilting.

During my last attempt, I added some chopped avocado for a creamy texture, and it was a game changer! The creaminess paired beautifully with the citrus tang and added healthy fats. This quick, nutritious meal not only fills me up but also leaves me feeling energized, making it a perfect choice for a lunch that won’t slow me down.

Why You Will Love This Recipe
The refreshing twist of citrus elevates the classic salad to new heights.
Healthy quinoa adds a satisfying texture and keeps you full for longer.
Perfect for meal prep: it holds up well in the fridge for days.

Balancing Flavors and Textures

The key to making this Citrus Chicken Quinoa Salad irresistible is the perfect balance of flavors. The sweetness of the honey in the dressing contrasts beautifully with the tartness of the citrus segments, while the avocado adds a rich creaminess. To enhance these flavors, ensure that your orange and grapefruit are at their peak ripeness; they should feel slightly soft when gently squeezed. If you're looking for a sweeter profile, consider substituting the honey with agave syrup or maple syrup for a vegan option.

Additionally, the crunch from the red onion and cherry tomatoes plays against the tenderness of the chicken and the softness of the avocado. When slicing the onion, aim for thin slivers to avoid overpowering the other flavors. If red onion’s sharpness is too intense for your palate, try soaking the slices in cold water for about 10-15 minutes beforehand to mellow their bite.

Make-Ahead and Storage Tips

This salad is an excellent choice for meal prep as it stays fresh in the fridge for up to four days. I recommend storing the dressing separately to prevent the salad from becoming soggy, especially if you're preparing it for lunch throughout the week. When ready to eat, simply drizzle the dressing over the salad, mix it up, and enjoy! Using airtight containers can help maintain freshness longer, and mason jars work especially well for individually portioned servings.

If you're planning to make this salad in advance, consider adding the avocado and tomato right before serving. This prevents them from browning and turning mushy. Alternatively, you can add a squeeze of lime juice on the avocado to help keep its color vibrant for a day or two. If you have leftover quinoa, it’s fantastic in soups or as a base for stir-fries.

Ingredients

For the Salad

2 cups cooked quinoa
2 chicken breasts, grilled and sliced
1 orange, segmented
1 grapefruit, segmented
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 cups mixed greens

For the Dressing

1/4 cup olive oil
1/4 cup fresh orange juice
1 tablespoon honey
Salt and pepper to taste

Instructions

Prepare the Quinoa

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let it cool.

Cook the Chicken

Season chicken breasts with salt and pepper, and grill them for about 6-7 minutes on each side or until cooked through. Let them rest before slicing.

Make the Dressing

In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine cooled quinoa, sliced chicken, citrus segments, avocado, tomatoes, red onion, and mixed greens. Drizzle with the dressing and toss gently to combine.

Serve immediately or refrigerate for up to 3 days for meal prep.

Pro Tips

For added crunch, consider topping the salad with walnuts or sunflower seeds. You can also customize your salad by adding your favorite veggies.

Variations and Serving Suggestions

While this Citrus Chicken Quinoa Salad shines with chicken, it can easily accommodate variations based on your dietary needs or preferences. For a plant-based option, replace the chicken with grilled tofu or chickpeas, which will absorb the citrus flavors just as well. You can also experiment with other seasonal fruits like berries or pomegranates for added diversity and nutrition.

When serving, consider pairing this salad with a light citrus vinaigrette or a dollop of Greek yogurt seasoned with herbs. It also makes a wonderful side dish to grilled fish or shrimp, enhancing your meal with its refreshing qualities.

Troubleshooting Common Issues

If you find that your quinoa turns out mushy, make sure to check the water-to-quinoa ratio. Generally, use 2 cups of water for every 1 cup of quinoa. Also, after cooking, it’s crucial to let it sit covered for another 5 minutes; this allows the grains to firm up. If you prefer a firmer texture, reduce the water slightly to about 1.75 cups.

Another common issue can arise from the chicken overcooking and becoming dry. To avoid this, use a meat thermometer to check for doneness, which should read 165°F (75°C). Letting the chicken rest post-grill is essential; it helps preserve the juices and tenderness when slicing. If you’re in a hurry or don’t have a grill, pan-searing in a hot skillet with a bit of olive oil is a perfect alternative method.

Questions About Recipes

→ Can I use canned chicken?

Yes, canned chicken works in a pinch, but fresh grilled chicken adds better flavor.

→ How long can I store this salad?

The salad can be stored in the refrigerator for up to 3 days, but the avocado may brown.

→ Can I make this vegan?

Yes! Replace chicken with chickpeas and use agave syrup instead of honey.

→ What other dressings work well?

A tahini-based dressing or a simple balsamic vinaigrette pairs nicely too.