Vibrant Grilled Chicken Salad Bowl with Guacamole & Crunchy Veg

Ingredient Breakdown with Tips

Quality ingredients make all the difference in this Vibrant Grilled Chicken Salad Bowl with Guacamole & Crunchy Veg. Each component plays a crucial role in creating the perfect balance of flavors, textures, and nutritional benefits that make this dish truly satisfying.

• Chicken breast: Select plump, even-sized breasts for consistent cooking and maximum juiciness. For meal prep, consider grilling extra to use in wraps or grain bowls later in the week.
• Olive oil: Use extra virgin olive oil for its fruity notes and healthy fat profile. This carries the flavors of the spices while helping the chicken develop a beautiful golden crust.
• Salt and pepper: Kosher salt and freshly ground black pepper provide the foundation of flavor. Season the chicken generously before cooking and adjust final seasoning just before serving.
• Smoked paprika: This gives the chicken its signature smoky depth without needing a barbecue. Spanish varieties offer the most authentic flavor, but any smoked paprika works beautifully.
• Garlic powder: Provides uniform garlic flavor without burning, unlike fresh garlic. It penetrates the chicken during cooking for an aromatic base note.
• Romaine lettuce: Choose crisp, fresh hearts with tight leaves for the best crunch factor. The sturdy structure holds up well under warm chicken without wilting immediately.
• Cucumber: Look for firm cucumbers with bright skin. English or Persian varieties have fewer seeds and thinner skin, eliminating the need for peeling.
• Cherry tomatoes: Select ripe, aromatic tomatoes for maximum sweetness. Halving them releases their juices, creating a natural enhancement for the bowl’s flavors.
• Sweet corn: Fresh summer corn offers the best flavor, but frozen (thawed) or canned corn (well-drained) works perfectly in cooler months. A quick char in a dry pan adds smoky complexity.
• Ripe avocado: The star of the guacamole should yield slightly to gentle pressure. To speed ripening, place in a paper bag with a banana; to slow it down, refrigerate once ripe.
• Lemon or lime juice: Always use freshly squeezed for bright, clean acidity that prevents avocado browning. Meyer lemons offer a sweeter profile if available.
• Fresh garlic clove: Mince finely for the guacamole to distribute evenly without overwhelming bites. For a milder flavor, grate the garlic on a microplane or crush with salt.
• Chili flakes: Adds a gentle heat that builds with each bite. Toast briefly in a dry pan to release essential oils and enhance flavor intensity.

How to Make Vibrant Grilled Chicken Salad Bowl with Guacamole & Crunchy Veg

1. Season the chicken breast with olive oil, salt, pepper, smoked paprika, and garlic powder, rubbing the mixture thoroughly on both sides to ensure even flavor distribution.
2. Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). I find that letting the chicken rest for 5 minutes after cooking makes it notably juicier when sliced.
3. While the chicken cooks, prepare the guacamole by mashing the ripe avocado in a small bowl. Add the minced garlic, lemon or lime juice, and salt, then mix until creamy but still maintaining some texture.
4. Arrange the chopped romaine lettuce as the base in two serving bowls, creating a bed for the remaining ingredients.
5. Distribute the sliced cucumber, halved cherry tomatoes, and sweet corn evenly between both bowls, arranging them in sections for visual appeal.
6. Slice the rested chicken against the grain into strips and place on top of the vegetables. The chicken should still be slightly warm, creating a nice contrast with the cool vegetables.
7. Spoon a generous dollop of guacamole in the center of each bowl and sprinkle with chili flakes if desired for an extra kick of heat.
8. Serve immediately while the chicken is still warm and the vegetables remain crisp and fresh.