Grilled Chicken, Avocado & Egg Salad Bowl
Ingredients:
1 large boneless, skinless chicken breast
1 ripe avocado, sliced
2 cups mixed salad greens (e.g., arugula, baby spinach)
2 large eggs
Salt and pepper, to taste
1 tbsp olive oil (for cooking chicken)
Seasonings for chicken (e.g., paprika, garlic powder, black pepper)
Mixed seeds (e.g., sunflower, sesame) for topping
For Dressing (optional):
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt & pepper
Instructions:
Cook the chicken
Season the chicken breast with salt, pepper, paprika, and garlic powder.
Heat olive oil in a pan over medium heat.
Cook chicken 5–6 minutes per side (or until fully cooked).
Let rest 5 minutes, then slice.
Boil the eggs
Bring water to a boil.
Gently add eggs and simmer 6–7 minutes for jammy centers.
Cool in ice water, peel, and halve.
Assemble the salad
Place salad greens in a bowl.
Add sliced avocado.
Top with sliced chicken and halved eggs.
Sprinkle with seeds.
Dress it up
Whisk dressing ingredients.
Drizzle over the salad before serving.
