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Herb citrus chicken salad bowl with sliced grilled chicken, orange segments, avocado, and toasted pumpkin seeds in a ceramic bowl.

Herb Citrus Chicken Salad Bowl

Herb-marinated chicken breast served over mixed greens with orange segments, avocado, and a fresh citrus vinaigrette. A bright, satisfying bowl ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 680 g (1.5 lb) boneless skinless chicken breasts pounded to even thickness
  • 3 tbsp fresh lemon juice about 1 medium lemon
  • 1 tsp orange zest
  • 2 tbsp orange juice freshly squeezed
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp fresh chives finely chopped
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 0.5 tsp black pepper
Citrus Vinaigrette
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Bowl
  • 150 g (5 oz) mixed greens or arugula
  • 2 navel orange peeled and segmented
  • 2 avocado sliced
  • 1 Persian cucumber thinly sliced
  • 0.25 red onion thinly sliced
  • 3 tbsp pumpkin seeds toasted

Method
 

Marinate the Chicken
  1. Pound the chicken breasts between two sheets of plastic wrap to an even 2 cm thickness.
  2. In a bowl, whisk together lemon juice, orange juice, orange zest, garlic, parsley, basil, chives, olive oil, salt, and pepper.
  3. Add the chicken, turn to coat, and marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
Make the Vinaigrette
  1. Combine orange juice, lemon juice, Dijon mustard, honey, salt, and pepper in a small jar.
  2. Add the olive oil, seal the jar, and shake until emulsified. Taste and adjust seasoning. Set aside.
Cook the Chicken
  1. Heat a large skillet or grill pan over medium-high heat. Brush lightly with oil.
  2. Shake excess marinade off the chicken and place it in the pan. Cook for 6 to 7 minutes per side until golden and the internal temperature reads 165 F / 74 C.
  3. Transfer to a cutting board and rest for 5 minutes. Slice against the grain into strips.
Toast the Seeds
  1. Add pumpkin seeds to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until they pop and turn lightly golden. Remove from heat immediately.
Assemble the Bowls
  1. Divide the greens among four bowls.
  2. Arrange the sliced chicken, orange segments, avocado, cucumber, and red onion over the greens.
  3. Drizzle the citrus vinaigrette over each bowl and scatter toasted pumpkin seeds on top. Serve immediately.

Notes

Nutrition is estimated per serving and includes dressing. Values will shift if you use chicken thighs or add grains to the bowl.