Herbed Chicken & Quinoa Power Salad with Citrus Greens

This isn’t one of those sad desk salads that leave you scrolling DoorDash 30 minutes later.
This is bright, balanced, and full of flavor that reminds you lunch can be both nourishing and delicious.

Tender herbed chicken, fluffy quinoa, juicy citrus, and crisp greens come together for a bowl that’s as energizing as your favorite playlist and as grounding as a deep breath between meetings.

It’s the kind of meal that whispers: “You’re allowed to take care of yourself in the middle of the day.”

💪 Why This Salad Slaps (Nutritionally Speaking) 😉

🍗 Herbed Chicken Breast
Lean protein to keep your energy steady and your focus strong.
Fun fact: Chicken breast is rich in vitamin B6 — a quiet hero for mood support and hormone balance.

🌾 Quinoa
A complete protein (yep, all 9 essential amino acids!) that gives you lasting fuel without the crash.
Fun fact: Quinoa was once called “the mother grain” by the Incas.

🍊 Citrus Greens
Orange slices add natural sweetness and vitamin C — because your immune system deserves a little love too.

🥬 Greens + Crunchy Veggies
Spinach, cucumber, and bell pepper give you fiber, minerals, and texture. No limp lettuce here — just fresh, vibrant crunch.

🌿 Lemon Dijon Dressing
A zesty little potion that ties it all together — tangy, silky, and sneakily full of healthy fats for hormone support.

🍴 The Recipe

Serves: 2
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Protein: ~45g | Calories: ~520

Ingredients

For the Salad

• 8 oz grilled chicken breast, sliced

• ½ cup cooked quinoa

• 2 cups mixed greens (spinach, arugula, or romaine)

• ½ orange, peeled and sliced (or ½ cup mandarin segments)

• ¼ cup cucumber, chopped

• ¼ cup red bell pepper, diced

• 1 tbsp fresh parsley or basil, chopped (optional)

For the Dressing

• 2 tbsp olive oil

• Juice of ½ lemon

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• ½ tsp sea salt

• Fresh cracked black pepper

Directions

1. Grill or pan-sear the chicken 4–5 minutes per side until golden. Let it rest, then slice.

2. Cook the quinoa according to package instructions and cool slightly.

3. Whisk dressing ingredients in a small bowl until creamy and smooth.

4. Assemble the salad: layer greens, quinoa, chicken, cucumber, and bell pepper. Add citrus on top.

5. Drizzle with dressing and toss gently.

🔥 Macros (per serving)

• Calories: 520

• Protein: 45g

• Fat: 22g

• Carbs: 32g

🌿 Tips & Swaps

✨ Add sliced avocado or pumpkin seeds for extra healthy fats.
✨ Swap oranges for strawberries, apple slices, or grapefruit depending on the season.
✨ No quinoa? Sub cauliflower rice or farro — both bring a hearty texture.
✨ Want it creamier? Whisk 1 tbsp Greek yogurt or tahini into the dressing.

💬 Sacred Herb Studio Ritual

Step away from your laptop or computer for this one.
Sit somewhere bright, take a slow breath, and let your first bite remind you that nourishment doesn’t have to mean complicated.

You deserve food that works as hard as you do — fresh, grounding, and full of life.

📸 Share your power salad with #SacredHerbEats and show the world that strong and soft can coexist beautifully.

Yield: 2

Author: Laura Paquin

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Herbed Chicken & Quinoa Power Salad with Citrus Greens

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

For the Salad

• 8 oz grilled chicken breast, sliced
• ½ cup cooked quinoa
• 2 cups mixed greens (spinach, arugula, romaine)
• ½ orange, peeled + sliced
• ¼ cup cucumber, chopped
• ¼ cup red bell pepper, diced
• 2 tbsp olive oil
• Juice of ½ lemon
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Sea salt + pepper

For the Dressing

• 2 tbsp olive oil
• Juice of ½ lemon (about 1 tbsp)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• ½ tsp sea salt
• Fresh cracked black pepper, to taste

Instructions

1. Season with salt, pepper, and your favorite herbs (thyme, oregano, or basil). Grill or pan-sear 4–5 minutes per side until golden and cooked through. Let rest, then slice.
2. Rinse ¼ cup dry quinoa, then simmer in ½ cup water until fluffy (about 15 minutes).Let cool slightly.
3. In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk until smooth and slightly creamy.
4. In a large bowl, layer greens, quinoa, cucumber, and bell pepper.
5. Add sliced chicken and orange segments on top.
6. Drizzle with dressing and toss gently to combine.
7. Enjoy immediately, or pack in a glass container for an on-the-go meal that stays fresh for up to 2 days.

Notes

Tips & Swaps

✨ Add crunch: Toss in pumpkin seeds, sunflower seeds, or chopped almonds.

✨ Add sweetness: Swap orange for strawberries or sliced apple when in season.

✨ No quinoa? Use farro, wild rice, or cauliflower rice.

✨ Make it creamy: Add a spoonful of Greek yogurt or tahini to the dressing for a richer vibe.

Nutrition Facts

Calories

520

Fat

22 g

Carbs

32 g

Protein

45 g