Using a sharp knife, cut off the ends of each orange so they can sit flat on a cutting board. With smooth, downward strokes, cut the skin off the orange in sections, so you are removing the white pith and can see the orange flesh beneath. Once the skin is removed, pick up an orange and hold it over a large bowl. Carefully cut each section out of the orange in between the membranes, so you’re just getting the fruit and none of the pith or membrane. Let each slice drop in the bowl (along with the juices); repeat with the other orange. Discard the peels and the membranes.
Add the spinach, quinoa, chick peas, and chicken to the oranges; toss gently to combine.
In a small bowl, whisk together the white Balsamic vinegar and olive oil until smooth; season with salt and pepper to taste.
Drizzle the vinaigrette over the salad and toss to combine. Season the salad with additional salt and pepper if you’d like.
SERVING SUGGESTION: This salad is delicious with avocado slices, thinly sliced red onions, or crumbled ricotta salata or feta. Or serve with avocado toast: smashed avocado mixed with lemon juice, sea salt, and red pepper flakes on toasted whole grain bread.