Grilled Chicken Salad Bowl
This Grilled Chicken Salad Bowl is a fresh, protein-packed meal that’s perfect for lunch or dinner. Juicy, seasoned grilled chicken is served over a bed of crisp greens, colorful veggies, and a flavorful dressing. It’s a satisfying, nutrient-dense meal that’s easy to customize with your favorite toppings and dressings.
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts (or 4 small fillets)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad Base:
- 6 cups mixed greens (romaine, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup feta cheese (optional)
- ¼ cup roasted nuts or seeds (almonds, sunflower seeds, or walnuts)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Step 1: Marinate & Grill the Chicken
- In a small bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, salt, and black pepper.
- Coat the chicken with the marinade and let it sit for 10-15 minutes (or up to 2 hours for extra flavor).
- Heat a grill or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from the grill and let rest for 5 minutes, then slice into strips.
Step 2: Prepare the Salad
- Arrange the mixed greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese in a large salad bowl.
- Add the sliced grilled chicken on top.
Step 3: Make the Dressing
- In a small jar or bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Drizzle over the salad just before serving.
Step 4: Serve & Enjoy!
- Toss everything gently to coat with the dressing.
- Serve immediately with your favorite toasted bread or a side of quinoa.
Tips for Success
✔ Juicier Chicken – Let the chicken rest before slicing to keep it tender.
✔ Customize the Salad – Add roasted chickpeas, boiled eggs, or fresh berries for variety.
✔ Dressing Shortcut – Use a store-bought vinaigrette if short on time.
✔ Meal Prep Friendly – Store components separately and assemble before eating.
✔ Grill Alternative – Bake the chicken at 400°F (200°C) for 20-25 minutes.
Nutritional Information (Per Serving)
(Approximate values for 1 serving, including dressing)
- Calories: 450
- Protein: 35g
- Carbs: 12g
- Fiber: 5g
- Fat: 30g
- Sodium: 500mg
Health Benefits
✅ High in Protein – Keeps you full and supports muscle health.
✅ Rich in Healthy Fats – Avocado, olive oil, and nuts provide heart-healthy fats.
✅ Loaded with Vitamins – Greens, tomatoes, and cucumbers supply essential nutrients.
✅ Anti-Inflammatory – Garlic, olive oil, and balsamic vinegar help reduce inflammation.
✅ Low-Carb & Gluten-Free – Suitable for keto, paleo, and gluten-free diets.
Frequently Asked Questions (Q&A)
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs add extra juiciness and flavor. Adjust cooking time to ensure they reach 165°F (75°C) internally.
Q: What other dressings work well?
A: Try Greek yogurt dressing, honey mustard, or tahini lemon dressing for a twist.
Q: How do I store leftovers?
A: Keep salad components separate. Store chicken in the fridge for up to 4 days and reheat before serving.
Q: Can I make this vegetarian?
A: Yes! Substitute grilled chicken with tofu, tempeh, or roasted chickpeas.
Q: What’s the best way to add crunch?
A: Add croutons, toasted nuts, or crispy chickpeas for extra texture.
This Grilled Chicken Salad Bowl is fresh, flavorful, and easy to make! It’s the perfect balance of protein, healthy fats, and vibrant veggies, making it a satisfying and wholesome meal. Enjoy it for a quick lunch, dinner, or meal prep option!