Grilled Chicken Avocado Salad Bowl
A fresh and flavorful salad bowl featuring juicy grilled chicken, creamy avocado, and crisp vegetables, perfect for a quick lunch or dinner.
Ingredients
For the chicken
- 1 piece grilled chicken breast, sliced Marinate with olive oil, lemon, salt, and pepper for max flavor.
For the salad
- ½ piece ripe avocado, sliced or cubed Choose avocado that yields slightly to pressure.
- 2 cups mixed greens (spinach, arugula, romaine) Use any fresh greens you have on hand.
- ½ cup cherry tomatoes, halved Grape tomatoes can be used in winter.
- ¼ piece red onion, thinly sliced Soak in water for 10 minutes to mellow if desired.
- ½ piece cucumber, diced Persian or English cucumbers are ideal.
For the dressing
- 1 tbsp olive oil For drizzling.
- 1 tbsp lemon juice Freshly squeezed for best flavor.
- to taste salt and black pepper Season to preference.
Optional garnishes
- to taste fresh herbs like cilantro or parsley Add for a fresh finish.
Instructions
Preparation
- Rub the chicken breast with olive oil, salt, and black pepper. Grill for about 6-7 minutes per side until cooked through. Let it rest for a couple of minutes, then slice thinly.
Assembly
- In a large salad bowl, add the mixed greens as a base.
- Top with cherry tomatoes, cucumber, and red onion.
- Add the avocado slices and grilled chicken on top.
Dressing
- Drizzle olive oil and lemon juice over the salad. Season with extra salt and pepper if desired.
Garnishing
- If using, sprinkle fresh herbs on top before serving.
Notes
Serve fresh for the best flavor. If meal prepping, store components separately until ready to eat. Slice avocado right before serving to prevent browning.