Grilled Chicken Salad Bowl with Avocado, Egg and Feta
This colorful salad bowl is a full meal, with sliced grilled chicken and boiled eggs for protein and crisp vegetables, avocado, olives and feta for flavor and texture. A simple lemon and olive oil dressing keeps it fresh. It is ideal for lunch or a light dinner.
Preparation Steps
Place the eggs in a small pan of cold water, bring to a boil and simmer for 10 minutes. Cool in ice water, then peel and halve.
Rub the chicken with olive oil, salt and pepper. Grill or pan-sear over medium-high heat for 5 to 7 minutes per side, until it reaches 165°F (74°C). Rest for 5 minutes, then slice.
Wash and chop the lettuce, cucumber and bell pepper, halve the tomatoes and slice the avocado.
Spread the lettuce in a large bowl. Arrange the tomatoes, cucumber, bell pepper, avocado, olives and eggs in sections around the edge, with the chicken in the middle.
Sprinkle the feta over the top and add the lemon slices.
Whisk the olive oil, lemon juice, salt and pepper together, drizzle over the salad and serve, tossing at the table if you like.
Tips & Variations
- Pound the chicken to an even thickness before cooking so it cooks through without drying out.
- Use romaine or mixed greens, or swap the feta for goat cheese and add a pinch of dried oregano to the dressing.
- Store undressed salad components separately in the fridge for up to 3 days, adding the avocado and dressing just before eating.
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