Crisp Chicken Salad Bowl
This colorful chicken salad bowl is bright, crunchy, and satisfying, balancing warm, seasoned chicken with crisp vegetables and a zippy lemon-Dijon dressing for a texture-packed meal the whole family will love.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, pounded to 3/4-inch thickness Can swap breasts for boneless thighs for richer flavor.
- 2 tbsp olive oil, for cooking chicken
- 1 tsp garlic powder
- 1 tsp paprika Smoked paprika preferred.
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Salad
- 6 cups mixed greens, spinach and arugula mix recommended Use romaine or kale for more structure if preferred.
- 2 cups cherry tomatoes, halved
- 1 cucumber diced
- 1 red bell pepper sliced
- 1/2 red onion thinly sliced, soaked in cold water 10 minutes
- 1 avocado sliced Use ripe avocados for best flavor.
- 1/4 cup sunflower seeds, toasted for extra crunch Can substitute toasted almonds or pumpkin seeds.
For the Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard Good quality recommended.
- 1 clove garlic, minced
- 1 tsp honey Replace with maple syrup for vegan option.
- 1/2 tsp salt To taste.
- 1/2 tsp black pepper To taste.
Instructions
Preparation
- Combine garlic powder, paprika, salt, and pepper in a small bowl.
- Place chicken breasts between plastic wrap and pound to 3/4-inch even thickness using a meat mallet. Rub the seasoning mixture thoroughly over both sides of each breast, pressing gently so it adheres.
Cooking
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add chicken breasts without overcrowding and cook undisturbed for 6 to 8 minutes until a golden-brown crust forms.
- Flip and cook another 6 to 8 minutes until internal temperature reaches 165°F. Transfer cooked chicken to a cutting board and let rest for 5 minutes.
Salad Assembly
- While chicken rests, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, minced garlic, 1 tsp honey, salt, and pepper in a small bowl until emulsified and smooth.
- Slice the rested chicken against the grain into 1/2-inch strips.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and sunflower seeds.
- Pour dressing over the salad and toss gently until everything is lightly coated.
- Divide salad evenly among four bowls, top each with sliced chicken and fresh avocado slices. Serve immediately for best texture.
Notes
Store dressing separately, keep salad and chicken refrigerated up to 3 days, toss just before serving. For meal prep, slice chicken and pack in an airtight container over a bed of greens with dressing in a separate jar. Avoid overcrowding the pan to prevent steaming chicken and skip the resting step to maintain juiciness.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 18gProtein: 35gFat: 30gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 3g
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