Healthy Grilled Chicken Salad Bowl

Prep Time: 15 minutes   |   Cook Time: 12 minutes   |   Total Time: 27 minutes   |   Servings: 4

Introduction

Grilled chicken salad is one of those reliable, feel-good meals that delivers bold flavor, satisfying protein, and fresh crunch in every bite. This Healthy Grilled Chicken Salad Bowl combines juicy, smoky chicken with crisp greens, creamy avocado, and vibrant vegetables for a perfectly balanced meal. It’s ideal for busy weeknights, meal prep, or a light yet filling lunch. The secret? Properly marinating the chicken and grilling it just until tender to lock in moisture. With bright textures and wholesome ingredients, this bowl proves healthy eating can be exciting and deeply satisfying.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon smoked paprika (3 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 6 cups mixed salad greens (180 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 cucumber, sliced (200 g)
• 1 avocado, sliced
• 1/4 red onion, thinly sliced (40 g)
• 1/4 cup feta cheese, crumbled (40 g)
• 2 tablespoons fresh lemon juice (30 ml)
• 2 tablespoons extra virgin olive oil (30 ml)

Step-by-Step Instructions

1. Season the chicken: Pat the chicken breasts dry with paper towels. Rub them evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper. Let them rest at room temperature for 10–15 minutes to absorb flavor.
2. Preheat the grill: Heat your grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
3. Grill the chicken: Place the chicken on the hot grill and cook for 5–6 minutes per side. You’ll see beautiful grill marks forming and the edges turning opaque. Cook until the internal temperature reaches 165°F (74°C).
4. Rest and slice: Transfer the chicken to a cutting board and let it rest for 5 minutes. This keeps the juices inside. Slice into thin strips for tender, juicy bites.
5. Prepare the salad base: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. The colors should look bright and fresh.
6. Make the dressing: Whisk together lemon juice and extra virgin olive oil in a small bowl. Taste and adjust with a pinch of salt if needed.
7. Assemble the bowl: Divide the salad mixture into serving bowls. Top with sliced grilled chicken and sprinkle with feta cheese. Drizzle the dressing evenly over the top just before serving.

FAQs

Q1: Can I make grilled chicken salad ahead of time?
Yes. Grill and slice the chicken in advance and store it in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until serving to maintain freshness.

Q2: How do I keep the chicken juicy?
Avoid overcooking and always let the chicken rest before slicing. Using a thermometer ensures you remove it from the grill at exactly 165°F (74°C).

Q3: Can I customize this salad bowl?
Absolutely. Add quinoa, brown rice, roasted sweet potatoes, or swap feta for goat cheese. This grilled chicken salad is versatile and works beautifully with seasonal vegetables.

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