Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice

For the Quinoa

• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken broth or water
• ¼ teaspoon salt

For the Salad

• 2 cups baby spinach
• 1 cup mixed salad greens
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded carrots
• 1 avocado, diced
• 1 large orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• ¼ cup thinly sliced red onion
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• ¼ cup sliced almonds or chopped pecans, toasted

For the Citrus Vinaigrette

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly under cold water.

In a medium saucepan, combine the quinoa, chicken broth, and salt.

Bring to a boil over medium-high heat.

Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.

Remove from the heat and let it sit, covered, for 5 minutes.

Fluff with a fork and allow it to cool completely.

Step 2: Marinate the Chicken

In a bowl, combine:

• Olive oil
• Garlic
• Paprika
• Oregano
• Onion powder
• Salt
• Black pepper
• Lemon juice

Coat the chicken breasts evenly with the marinade.

Let them marinate for 15–20 minutes.

Step 3: Cook the Chicken

Heat a grill pan or skillet over medium-high heat.

Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Transfer to a cutting board and let the chicken rest for 5 minutes before slicing into thin strips.

Step 4: Prepare the Citrus Vinaigrette

In a small bowl or jar, whisk together:

• Olive oil
• Orange juice
• Lemon juice
• Lime juice
• Honey
• Dijon mustard
• Garlic
• Salt
• Black pepper

Whisk until the dressing is smooth and well combined.

Step 5: Assemble the Salad

In a large serving bowl, combine:

• Cooked quinoa
• Baby spinach
• Mixed greens
• Cucumber
• Cherry tomatoes
• Carrots
• Red onion
• Orange segments
• Grapefruit segments
• Avocado
• Parsley
• Mint

Add the sliced grilled chicken on top.

Sprinkle with feta cheese and toasted almonds.

Step 6: Dress the Salad

Pour the citrus vinaigrette over the salad.

Gently toss until all the ingredients are evenly coated.

Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.

Serve immediately or chill for 20 minutes before serving for even more refreshing flavor.

Optional Variations

Mediterranean Citrus Quinoa Salad

Add Kalamata olives, roasted red peppers, and cucumber for a Mediterranean-inspired version.

Spicy Citrus Chicken Salad

Mix a pinch of cayenne pepper or red pepper flakes into the chicken marinade for extra heat.

Berry Citrus Salad

Add fresh strawberries or blueberries for a naturally sweet twist.

Tropical Quinoa Salad

Replace the grapefruit with pineapple and add diced mango for tropical flavors.

Vegan Citrus Quinoa Salad

Omit the chicken and feta cheese and replace them with roasted chickpeas or grilled tofu.

Serving Suggestions

This Citrus Chicken Quinoa Salad pairs well with:

• Whole grain bread
• Garlic bread
• Vegetable soup
• Roasted asparagus
• Grilled zucchini
• Fresh fruit salad
• Sparkling water with citrus
• Iced tea
• Lemonade

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

For the best texture, store the dressing separately and add it just before serving.

Tips for the Best Citrus Chicken Quinoa Salad

• Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Allow the quinoa to cool completely before assembling the salad.
• Use freshly squeezed citrus juice for the brightest flavor.
• Let the chicken rest before slicing to keep it juicy.
• Add the avocado just before serving to prevent browning.
• Toast the almonds or pecans for extra crunch and flavor.
• Chill the salad for 15–20 minutes before serving to allow the flavors to meld.

Nutrition (Per Serving – Approximate)

• Calories: 465
• Protein: 33g
• Carbohydrates: 29g
• Fat: 24g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 420mg
• Fiber: 7g
• Sugar: 10g