Grilled Chicken & Avocado Salad Bowl

Description: This Grilled Chicken & Avocado Salad Bowl is a delicious and nutritious meal that’s perfect for lunch or dinner. With tender, juicy grilled chicken, creamy avocado, and a mix of fresh veggies, it’s a balanced meal packed with protein, healthy fats, and fiber. Topped with a light dressing, this salad bowl is as satisfying as it is flavorful.

Origin: Salad bowls featuring grilled chicken and avocado are popular in modern American cuisine, combining lean protein and healthy fats in a fresh and vibrant way. These bowls are often served with a variety of vegetables and grains, making them a versatile, customizable meal option.

Ingredients (for 4 servings):

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1 ripe avocado, sliced
4 cups mixed salad greens (such as spinach, arugula, and romaine)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red onion, thinly sliced
1/4 cup feta cheese or goat cheese (optional)
1/4 cup chopped fresh cilantro (optional)

Dressing:

3 tablespoons olive oil
1 tablespoon lime juice (or lemon juice)
1 teaspoon Dijon mustard
1 teaspoon honey or agave syrup (optional)
Salt and pepper, to taste

Optional Ingredients:

1/2 cup corn kernels (fresh, frozen, or grilled)
1/4 cup black beans, rinsed and drained
1/2 cup cooked quinoa or rice (for added texture and heartiness)
Sliced radishes or roasted sweet potatoes (for extra flavor and nutrition)

Instructions:

Preheat the grill or a grill pan over medium-high heat. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
While the chicken is resting, prepare the salad base by arranging the mixed greens, cherry tomatoes, cucumber, red onion, and avocado in a large bowl or divide them between individual bowls.
In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, honey (if using), salt, and pepper to create the dressing.
Slice the grilled chicken and arrange it on top of the salad. If using, sprinkle feta cheese, cilantro, or any other optional toppings.
Drizzle the dressing over the salad and serve immediately. Enjoy!

Tips for Success:

Grilling the chicken: To ensure juicy chicken, don’t overcook it. Use a meat thermometer to check for doneness, or slice it open to check if the juices run clear.
Avocado: To prevent the avocado from browning, you can toss the slices with a little lime or lemon juice before adding them to the salad.
Meal prep: This salad can be made ahead by grilling the chicken and chopping the veggies. Store everything separately and assemble the salad just before eating.

Recommendations:

For a heartier meal, serve this salad with a side of whole-grain bread or tortilla chips.
Add some spiciness with sliced jalapeños or a drizzle of your favorite hot sauce.
If you prefer a warm salad, you can sauté the veggies and serve them with warm chicken.

Nutrition (per serving, approximate):