Description
Mediterranean spices elevate this Grilled Chicken & Avocado Salad Bowl into a refreshing culinary journey. Crisp greens, tender chicken, and creamy avocado merge seamlessly, promising a delightful meal that transports you to sunny coastal landscapes.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts
Vegetables and Fruits:
- 6 cups mixed salad greens (like romaine, arugula, or spring mix)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
Seasonings and Additional Ingredients:
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Juice of ½ lemon
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh cilantro or parsley
- Optional: toasted nuts or seeds for crunch
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- Salt and pepper to taste
Instructions
- Marinate chicken with a vibrant blend of aromatic olive oil, zesty garlic powder, smoky paprika, tangy lemon juice, and seasoning to infuse robust flavors deeply into the meat.
- Heat grill or grill pan to medium temperature, carefully positioning chicken to achieve perfect char marks and even cooking, rotating once to ensure golden exterior and juicy interior.
- Allow grilled chicken to rest momentarily, allowing internal juices to redistribute, then slice into elegant, uniform strips revealing succulent white meat.
- Create dynamic salad dressing by whisking together rich olive oil, sharp vinegar, creamy Dijon mustard, sweet honey, and delicate seasonings until emulsified and silky smooth.
- Layer fresh mixed greens as a vibrant base in serving bowls, creating a lush foundation for additional ingredients.
- Artfully arrange sliced grilled chicken atop greens, creating visual appeal and balanced protein distribution.
- Embellish salad with creamy avocado wedges, vibrant cherry tomatoes, crisp cucumber rounds, piquant red onion slivers, and optional crumbled feta cheese.
- Garnish with fragrant fresh herbs, adding subtle complexity and bright green color.
- Drizzle prepared dressing immediately before serving, ensuring each ingredient receives perfect coating without becoming soggy.
- Serve chilled and enjoy this refreshing, nutrient-rich meal bursting with complementary textures and flavors.
Notes
- Choose skinless, boneless chicken breasts for quick and even cooking, ensuring tender results.
- Marinate chicken for 30 minutes before grilling to enhance flavor and keep meat juicy.
- Use a meat thermometer to confirm chicken reaches 165°F internally, preventing overcooking and maintaining moisture.
- Swap feta with plant-based cheese for a vegan version, or omit for dairy-free option.
- Grill chicken on high heat with light oil brushing to prevent sticking and create beautiful char marks.
- Slice avocado just before serving to prevent browning and maintain fresh, vibrant appearance.
- Prepare dressing in advance and store in refrigerator for up to 3 days, saving time during meal prep.
- Mix different greens like spinach, arugula, and romaine for varied texture and nutritional boost.
- Add quinoa or brown rice as base for extra protein and to make bowl more filling.
- For gluten-free adaptation, ensure all ingredients, especially dressing components, are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg