Grilled Chicken Salad Bowl with Avocado & Bell Peppers

Prep Time: 15 mins  |  Cook Time: 20 mins  |  Serves: 2

Introduction

Grilled chicken avocado salad bowl is a vibrant, protein-packed meal that brings together juicy grilled chicken, creamy avocado, and crisp bell peppers in one colorful bowl. It balances fresh crunch with smoky depth and satisfying creaminess, ideal for a healthy lunch or a post-workout dinner. The lemon-garlic marinade keeps the chicken tender and flavorful, while the bright peppers add natural sweetness. Quick tip: grill two extra breasts and refrigerate them for wraps or sandwiches later in the week.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tbsp olive oil (15 ml)
• 1 clove garlic, minced
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Kosher salt to taste
• Juice of 1/2 lemon

For the Salad

• 1 ripe avocado, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cups mixed greens (80 g)
• 1/2 cup cherry tomatoes, halved (75 g)
• 1/4 red onion, thinly sliced
• 2 tbsp feta cheese, crumbled (optional)

For the Dressing

• 2 tbsp extra-virgin olive oil (30 ml)
• 1 tbsp balsamic vinegar (15 ml)
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper to taste

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, garlic, paprika, oregano, pepper, salt, and lemon juice. Coat the chicken and marinate for 15–20 minutes (or refrigerate up to 12 hours for deeper flavor).
2. Preheat and grill: Heat a grill pan or outdoor grill over medium-high. Grill chicken 5–6 minutes per side until nicely charred and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
3. Prep the vegetables: While the chicken cooks, slice the peppers, avocado, and onion; halve the tomatoes; and rinse and dry the greens thoroughly for maximum crunch.
4. Mix the dressing: Whisk olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.
5. Build the bowls: Divide greens between two bowls. Top with bell peppers, tomatoes, and red onion. Fan avocado slices over the top and add the sliced grilled chicken.
6. Finish and serve: Drizzle with dressing and sprinkle feta if using. Serve immediately. For extra texture and fiber, add a spoonful of cooked quinoa or toasted pumpkin seeds.

FAQs

Can I meal-prep this salad?

Yes. Store the grilled chicken, chopped veggies, and dressing separately in airtight containers for up to 3 days. Slice and add the avocado just before serving.

What are good protein swaps?

Try grilled shrimp, turkey breast, or firm tofu. Keep the same marinade and grill times adjusted to thickness.

How can I make it lighter?

Use a yogurt-based dressing, reduce the oil to 1 tablespoon (15 ml), skip the cheese, and add extra leafy greens like spinach or kale.

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