Grilled Chicken Salad Bowl
Ingredients:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & black pepper to taste
1 large romaine lettuce (or mixed greens), chopped
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 avocado, sliced
½ red onion, thinly sliced
½ cup shredded carrots
¼ cup feta cheese (optional)
Croutons or roasted chickpeas (optional topping)
Dressing (simple version):
3 tbsp olive oil
2 tbsp lemon juice (or balsamic vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
Salt & pepper to taste
Instructions:
1. Marinate the chicken:
Mix olive oil, garlic powder, paprika, salt, and pepper. Coat chicken breasts and let marinate for 20–30 minutes.
2. Grill the chicken:
Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 5–6 minutes per side until fully cooked (internal temp 165°F / 74°C). Let rest, then slice.
3. Assemble the salad bowl:
In a large bowl, add lettuce, tomatoes, cucumber, avocado, onion, carrots, and feta.
4. Top with chicken:
Place sliced grilled chicken on top. Add croutons or roasted chickpeas for crunch.
5. Drizzle dressing:
Whisk together dressing ingredients and drizzle over the salad. Toss lightly and serve.
