Grilled Chicken Salad Bowl with Avocado & Bell Peppers
A fresh, protein-packed, colorful bowl that’s perfect for lunch, dinner, or meal prep—loaded with smoky grilled chicken, creamy avocado, and crisp bell peppers.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: ~35 minutes
Servings: 2–3 bowls
Description
This Grilled Chicken Salad Bowl with Avocado & Bell Peppers is a perfect balance of smoky, juicy chicken, buttery avocado, and crunchy, sweet bell peppers. Tossed with fresh greens and finished with a light, zesty dressing, this bowl is high in protein, healthy fats, and fiber—ideal for weight management, clean eating, or post-workout meals. It’s vibrant, filling, and refreshingly light.
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
½ tsp dried oregano or Italian seasoning
1 tbsp lemon juice
For the Salad Bowl:
2 cups mixed salad greens (lettuce, spinach, arugula)
1 ripe avocado, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cucumber, sliced
½ small red onion, thinly sliced
¼ cup cherry tomatoes (optional)
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt & black pepper to taste
Step-by-Step Instructions
Marinate the Chicken
In a bowl, mix olive oil, paprika, garlic powder, black pepper, salt, oregano, and lemon juice.
Coat chicken well and marinate for at least 10–20 minutes (longer = more flavor).
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken 5–7 minutes per side, until golden and cooked through.
Internal temperature should reach 165°F / 75°C.
Rest for 5 minutes, then slice.
Prepare the Salad Base
In large bowls, add:
Mixed greens
Bell peppers
Cucumber
Red onion
Cherry tomatoes
Make the Dressing
Whisk together:
Olive oil
Lemon juice
Honey
Dijon mustard
Salt & pepper
Assemble the Bowl
Top salad with:
Sliced grilled chicken
Avocado slices
Drizzle with dressing.
Toss lightly or serve layered.
Nutrition Highlights (Approx. Per Bowl)
Calories: 420–480 kcal
Protein: 38–42 g
Carbs: 18–22 g
Healthy Fats: 22–25 g
Fiber: 8–10 g
Pro Tips
Add quinoa or brown rice if you want extra carbs.
Swap chicken with shrimp or grilled tofu for variety.
Add feta cheese or roasted seeds for extra crunch.
Question & Answer Section
Q1: Can I make this salad ahead of time?
Yes! Grill chicken and chop veggies up to 2 days ahead. Store avocado separately and add fresh before serving.
Q2: Is this recipe good for weight loss?
Absolutely! It’s high in protein, low in refined carbs, and rich in healthy fats, making it very filling and ideal for weight management.
Q3: Can I air-fry the chicken instead of grilling?
Yes! Air fry at 190°C (375°F) for 14–16 minutes, flipping halfway through.
Q4: What dressing alternatives work best?
Try:
Yogurt garlic dressing
Balsamic vinaigrette
Honey-lime dressing
Q5: Can I make this dairy-free & gluten-free?
Yes! This recipe is naturally gluten-free and dairy-free as written.