Avocado Chicken Salad Bowl
The Avocado Chicken Salad Bowl is a wholesome, protein-packed, and nutrient-rich meal featuring tender grilled chicken, creamy avocado, crisp veggies, and a zesty lime dressing. It’s a perfect go-to lunch or dinner that’s gluten-free, low-carb, and naturally satisfying. You can build this bowl with your favorite greens, grains, or extras for a refreshing yet hearty meal.
Time Required
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 hearty bowls
Ingredients
For the Salad
2 cups cooked chicken breast, shredded or cubed (grilled, rotisserie, or baked)
1 large ripe avocado, diced or sliced
2 cups mixed greens (spinach, romaine, arugula, or kale)
½ cup cherry tomatoes, halved
½ cup cucumber, chopped
¼ cup red onion, thinly sliced
¼ cup corn (fresh, canned, or grilled; optional)
¼ cup black beans or chickpeas (optional for fiber and protein)
2 tbsp feta cheese or shredded cheddar (optional)
For the Lime Dressing
2 tbsp olive oil
Juice of 1 lime
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp garlic powder or 1 small minced garlic clove
Salt and pepper, to taste
Instructions:
Prepare Chicken
If using raw chicken: Season with salt, pepper, paprika (optional) and grill or pan-sear for 6–7 minutes per side until fully cooked. Let rest, then dice or shred.
Make the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, honey, mustard, garlic powder, salt, and pepper until emulsified.
Assemble the Bowls
In serving bowls, arrange the greens as a base. Top with chicken, avocado, tomatoes, cucumber, onion, corn, beans, and cheese.
Drizzle & Serve
Pour dressing over the salad, toss gently (or serve dressing on the side), and enjoy immediately.
Tips
Use leftover chicken or rotisserie chicken to save time.
To avoid browning, cut and add avocado just before serving.
Turn this into a grain bowl by adding cooked quinoa, farro, or brown rice.
Spice it up with jalapenos, sriracha mayo, or chipotle dressing.
For extra crunch, add pumpkin seeds, tortilla strips, or slivered almonds.
Notes
Make it low-carb by skipping beans and corn.
Make it vegan by using chickpeas or tofu instead of chicken and omitting cheese.
Store ingredients separately and assemble before eating if meal prepping (lasts 2–3 days in fridge).
Frequently Asked Questions
Q: Can I use canned chicken?
A: Yes, though grilled or baked chicken gives the best texture and flavor. Drain well and season if using canned.
Q: How long will it keep in the fridge?
A: 2–3 days if stored in airtight containers with avocado and dressing added just before eating.
Q: What other dressings work well?
A: Creamy ranch, chipotle mayo, or balsamic vinaigrette are excellent alternatives.
Q: Is this good for weight loss?
A: Yes! It’s high in protein and healthy fats, with fiber from veggies, making it satiating and ideal for balanced eating.
Q: Can I make this bowl warm?
A: Absolutely. Use warm grilled chicken, sauteed onions, or warm grains like quinoa.
Nutritional Information
Calories: 470
Protein: 35g
Fat: 28g
Saturated Fat: 5g
Carbohydrates: 22g
Fiber: 9g
Sugar: 5g
Sodium: 360mg
Potassium: 980mg
Vitamin C: 60% DV
Iron: 20% DV