Grilled Chicken Salad Bowl
A refreshing and nourishing grilled chicken salad bowl filled with vibrant vegetables, juicy mango, creamy avocado, and seasoned grilled chicken. Perfect for a healthy meal prep!
Ingredients
For the Chicken
- 1 piece grilled chicken breast Organic or free-range recommended. Season with salt, pepper, and olive oil.
Salad Ingredients
- 2 cups mixed greens (spinach, arugula, and/or romaine) Use baby greens for tenderness.
- 1/2 cup cherry tomatoes, halved Sun-ripened tomatoes preferred.
- 1/2 piece cucumber, diced English cucumber is extra crisp.
- 1/4 piece red onion, thinly sliced Soak in cold water for a milder flavor.
- 1/2 piece ripe avocado, cubed Drizzle with lemon juice to prevent browning.
- 1/2 piece ripe mango, cubed Choose one slightly soft to the touch.
- 1 tablespoon fresh cilantro, chopped Swap for parsley if desired.
- to taste olive oil or your favorite dressing Homemade vinaigrette or a creamy yogurt-based dressing are recommended.
Instructions
Prepare and Grill the Chicken
- Rub the chicken breast with salt, pepper, and olive oil.
- Grill over medium-high heat for 5-6 minutes per side, until cooked through and grill marks appear.
- Let the chicken rest for a few minutes before slicing to retain juices.
Assemble the Salad
- Add mixed greens to a large salad bowl.
- Layer with cherry tomatoes, diced cucumber, and thin slices of red onion.
- Sprinkle avocado and mango on top without mushing them.
- Slice the grilled chicken breast and fan it over the salad.
- Drizzle with olive oil or your preferred dressing and top with cilantro.
Notes
For best results, marinate chicken in lime juice and garlic beforehand. Opt for fresh herbs and adjust dressings according to preference. Store components separately to maintain freshness.