This vibrant salad bowl is packed with grilled chicken, creamy avocado, and crunchy bell peppers for a satisfying high-protein meal ready in just 20 minutes.

Ingredients

• 2 boneless skinless chicken breasts (about 6 oz each)
• 1 ripe avocado, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

Step 1

Season chicken breasts with salt and pepper. Grill over medium-high heat for 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes then slice.

Step 2

While chicken cooks, prepare the vegetables: slice avocado, bell peppers, and halve cherry tomatoes.

Step 3

In a large bowl, combine mixed greens, bell peppers, and cherry tomatoes. Top with sliced chicken and avocado.

Step 4

Whisk together olive oil, lemon juice, salt, and pepper. Drizzle over salad and toss gently. Serve immediately.

For best results

• For extra flavor, marinate chicken in lemon juice, garlic, and herbs for 30 minutes before grilling.
• If meal prepping, store dressing separately and add avocado just before serving to prevent browning.
• Use a grill pan if you don't have an outdoor grill; it gives nice char marks.

Variations

• Swap chicken for grilled shrimp or tofu for a different protein source.
• Add crumbled feta cheese or sliced almonds for extra texture.
• Use a balsamic vinaigrette instead of lemon for a tangy twist.

Nutrition

• Calories395 kcal
• Total Fat24g
• Saturated Fat4g
• Cholesterol95mg
• Sodium380mg
• Total Carbohydrates14g
• Dietary Fiber8g
• Sugars5g
• Protein35g

Common Questions