Chicken & Avocado Lunch Bowl
A bright, satisfying salad bowl with warm chicken, creamy avocado, crunchy vegetables and lemon-Dijon dressing.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Let the chicken rest briefly before slicing it across the grain. Dress the greens lightly and add the avocado last so the pieces stay intact instead of disappearing into the dressing.
Ingredients
- 2 small boneless skinless chicken breasts (approximately 12 oz / 340 g total)
- 1 tbsp olive oil, divided
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- 4 cups mixed salad greens
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ English cucumber, sliced
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Black pepper, to taste
How to make it
Pat chicken dry and rub with half the olive oil, paprika and salt.
Heat a skillet over medium heat. Cook chicken, turning once, until the center reaches 165°F (74°C) on a food thermometer; exact time depends on thickness.
Rest chicken for five minutes, then slice it across the grain.
Whisk the remaining olive oil with lemon juice, Dijon and pepper.
Divide greens, tomatoes, cucumber and avocado among two bowls. Top with chicken and drizzle with dressing.
Kitchen notes & substitutions
Check the chicken
Use a thermometer in the thickest part and cook to 165°F (74°C). Slice after a short rest, not straight from the skillet.
A useful variation
Cooked quinoa or chickpeas add substance. Keep avocado and dressing separate when packing for lunch.
Storage & making ahead
Refrigerate chicken promptly and use within 3–4 days. Assemble the greens and avocado just before eating.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use leftover chicken?
Yes. Use properly refrigerated cooked chicken within 3–4 days and keep it cold until serving.
Chicken & Avocado Lunch Bowl
A bright, satisfying salad bowl with warm chicken, creamy avocado, crunchy vegetables and lemon-Dijon dressing.
Ingredients
Instructions
- Pat chicken dry and rub with half the olive oil, paprika and salt.
- Heat a skillet over medium heat. Cook chicken, turning once, until the center reaches 165°F (74°C) on a food thermometer; exact time depends on thickness.
- Rest chicken for five minutes, then slice it across the grain.
- Whisk the remaining olive oil with lemon juice, Dijon and pepper.
- Divide greens, tomatoes, cucumber and avocado among two bowls. Top with chicken and drizzle with dressing.
Sample recipe, not yet kitchen-tested. Image illustrative.
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