Description
This Chicken, Avocado & Egg Salad Bowl is a protein-packed, nutrient-rich dish filled with juicy chicken breast, creamy avocado, perfectly boiled eggs, and crisp vegetables—served on a bed of greens with your choice of dressing. It’s quick to make, endlessly customizable, and naturally gluten-free and low in carbs.
Ingredients
Scale
For the Salad Bowl
- 2 cups mixed salad greens (romaine, arugula, spinach, etc.)
- 1 cooked chicken breast, sliced or cubed (grilled, poached, or rotisserie)
- 2 hard-boiled eggs, peeled and halved
- 1 avocado, sliced or cubed
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cucumber, sliced
- Optional: 2 tbsp crumbled feta or shredded cheddar
- Optional: 1 tbsp toasted seeds or nuts (sunflower seeds, almonds, etc.)
For the Dressing (choose one)
Simple Lemon-Olive Oil Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Cook the Chicken (if not using pre-cooked)
- Season chicken breast with salt, pepper, and garlic powder.
- Pan-sear in olive oil for 5–6 minutes per side until cooked through. Let rest, then slice.
- Boil the Eggs
- Place eggs in a saucepan, cover with water.
- Bring to a boil, then reduce to a simmer for 9–10 minutes.
- Transfer to ice water, peel, and halve.
- Assemble the Bowl
- Divide greens between two large bowls.
- Top each with sliced chicken, egg halves, avocado, tomatoes, onion, and cucumber.
- Sprinkle with cheese or seeds if using.
- Add Dressing
- Whisk dressing ingredients together and drizzle over salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Assembled
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 6 g
- Protein: 35 g