Description
Skip the sad desk salad! This Grilled Chicken & Avocado Salad Bowl packs protein, healthy fats, and tons of flavor for a lunch that’ll make your coworkers jealous.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 6 cups (240g) mixed greens or romaine lettuce, roughly chopped
- 2 medium ripe avocados, diced
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ red onion, thinly sliced
- ½ cup (75g) corn kernels (fresh, frozen, or grilled)
- ¼ cup (10g) fresh cilantro, chopped
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together olive oil, minced garlic, lime juice, cumin, smoked paprika, oregano, salt, and pepper. Reserve ¼ of this mixture for the dressing. Place chicken in a zip-top bag, add remaining marinade, and refrigerate for 30 minutes to 2 hours.
- While chicken marinates, prepare the dressing by adding the reserved marinade to a bowl with extra virgin olive oil, additional lime juice, honey, minced garlic, and Dijon mustard. Whisk until well combined.
- Preheat grill to medium-high heat (400°F/204°C). Grill chicken for 5-7 minutes per side until internal temperature reaches 160°F (71°C). Remove to a cutting board and rest 5-10 minutes before slicing.
- Wash and prep all vegetables while chicken cooks and rests.
- Arrange mixed greens in serving bowls. Top with sliced grilled chicken, diced avocado, tomatoes, cucumber, red onion, and corn. Sprinkle with fresh cilantro.
- Drizzle with prepared dressing just before serving and enjoy immediately.