Grilled Chicken & Avocado Salad Bowl

This vibrant, protein-packed salad bowl is both nourishing and satisfying—perfect for a healthy lunch or light dinner.

Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• Salt and pepper to taste

• 1 tsp smoked paprika or your favorite seasoning blend

• 6 cups mixed greens (spinach, romaine, arugula)

• 1 large avocado, sliced

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 cup corn kernels (fresh or roasted)

• Optional: crumbled feta, toasted pumpkin seeds, cilantro

For the Dressing:

• 3 tbsp olive oil

• 2 tbsp lime or lemon juice

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Marinate & Grill Chicken: Rub chicken breasts with olive oil, salt, pepper, and paprika. Grill over medium-high heat for 6–8 minutes per side, until cooked through. Let rest 5 minutes, then slice.

2. Prep Veggies: While chicken cooks, wash and chop greens, slice avocado, halve tomatoes, and slice red onion.

3. Make Dressing: Whisk together all dressing ingredients until emulsified.

4. Assemble Bowls: Divide greens among bowls. Top with sliced chicken, avocado, tomatoes, red onion, and corn.

5. Dress & Serve: Drizzle with dressing and add optional toppings like feta and seeds. Enjoy immediately.

Tips

• For extra flavor, marinate chicken in lime juice and herbs for 30 minutes before grilling.

• Substitute grilled shrimp or chickpeas for a vegetarian version.

• Add quinoa or brown rice to make it more filling.

Total time: 25–30 minutes | Serves 2 generously