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Chicken and Avocado Salad Bowl - Fresh, Filling, and Full of Flavor

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 boneless, skinless chicken breasts (or 2 1/2–3 cups cooked shredded or chopped chicken)
  • Greens: 4 packed cups mixed greens or romaine (or a mix of baby spinach and arugula)
  • Avocado: 1–2 ripe avocados, sliced or cubed
  • Tomatoes: 1 cup cherry tomatoes, halved (or diced Roma tomatoes)
  • Cucumber: 1 small English cucumber, sliced or chopped
  • Red onion: 1/4 small red onion, thinly sliced
  • Corn: 1 cup cooked corn kernels (fresh, frozen, or canned and rinsed)
  • Herbs: 1/4 cup chopped fresh cilantro or parsley
  • Optional add-ins: 1/2 cup cooked quinoa or brown rice, 1/4 cup crumbled feta, 1/4 cup toasted pepitas or sliced almonds
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely minced or grated
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

  1. Season the chicken. Pat the chicken breasts dry. Rub with olive oil, then sprinkle evenly with salt, smoked paprika, garlic powder, and pepper.
  2. Cook the chicken. Heat a skillet over medium heat. Cook chicken 5–7 minutes per side, until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice or chop. Alternatively, grill or use shredded rotisserie chicken.
  3. Make the dressing. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper until emulsified. Taste and adjust lemon or salt.
  4. Prep the veggies. Halve the tomatoes, slice the cucumber and red onion, and chop the herbs. Cube or slice the avocado just before serving to keep it fresh.
  5. Assemble the bowls. Add greens to each bowl. Top with chicken, avocado, tomatoes, cucumber, onion, and corn. Sprinkle with herbs.
  6. Add extras. If using, layer in quinoa or brown rice for a heartier bowl. Add feta and toasted pepitas or almonds for extra flavor and crunch.
  7. Dress and toss. Drizzle with the lemon-garlic dressing and toss gently so the avocado doesn’t mash. Finish with a squeeze of lemon, a pinch of salt, and fresh pepper.
  8. Serve right away. This bowl tastes best fresh, with crisp greens and creamy avocado.

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