Grilled Chicken Salad Bowl with Avocado and Eggs
This bowl combines sliced paprika-and-garlic grilled chicken with crisp greens, creamy avocado, sweet cherry tomatoes and hard-boiled eggs. A plain dressing of olive oil and lemon lets the fresh ingredients shine. It makes a filling lunch or light dinner in about 25 minutes.
Preparation Steps
Place the eggs in a small saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 minutes, then cool in ice water, peel and halve.
Meanwhile, rub the chicken with a little olive oil and season with salt, pepper, garlic powder and paprika.
Heat a grill pan or outdoor grill to medium-high. Grill the chicken for 5 to 7 minutes per side, until golden and 165°F (74°C) in the thickest part. Rest it for 5 minutes, then slice.
Divide the greens between two bowls. Arrange the avocado, tomatoes, red onion and egg halves around the edges and place the sliced chicken in the center.
Whisk the olive oil and lemon juice with a pinch of salt and pepper, drizzle over the bowls, and finish with parsley if you like.
Tips & Variations
- Pound the chicken breast to an even thickness before grilling so it cooks through without drying out at the edges.
- Add cooked quinoa or chickpeas for a heartier bowl, or swap the chicken for grilled shrimp.
- Store the components separately in the fridge for up to 3 days and slice the avocado just before serving.
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