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Chicken Salad Bowl

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A fresh and hearty chicken salad bowl packed with colorful vegetables and a tangy lemon-Dijon dressing, perfect for a quick lunch or dinner.

Ingredients

Protein

  • 1.5 lbs boneless, skinless chicken breasts (pounded to even thickness)
  • 2 tbsp olive oil (for cooking chicken)

Seasoning

  • 1 tsp garlic powder
  • 1 tsp paprika (smoked preferred)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Salad & Toppings

  • 6 cups mixed greens (spinach and arugula work great)
  • 2 cups cherry tomatoes (halved)
  • 1 diced cucumber
  • 1 sliced red bell pepper
  • 1/2 sliced red onion (soaked in cold water 10 minutes)
  • 1 sliced avocado
  • 1/4 cup sunflower seeds (toasted for extra crunch)

Dressing

  • 1/4 cup olive oil (for dressing)
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic (minced)
  • 1 tsp honey

Instructions 

  • Mix garlic powder, paprika, salt, and pepper. Pound chicken to 3/4-inch thickness, season thoroughly.
  • Cook chicken in olive oil over medium-high heat for 6-8 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice into strips.
  • Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper to make dressing.
  • Combine greens, tomatoes, cucumber, bell pepper, onion, and sunflower seeds in a large bowl. Toss with dressing.
  • Divide salad among bowls, top with sliced chicken and avocado. Serve immediately.

Notes

For extra flavor, marinate chicken with spices before cooking.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Salad