This chicken salad bowl is a perfect mid-week meal, a great mixed summer platter for barbeques, and great for a lunchbox of leftovers. This warm chicken salad is freshly made and is super healthy too. The chicken is cooked in fresh herbs and served in a salad bowl with avocado, mozzarella, crisp red onion, juicy tomatoes plus the delicious staples of salad lettuce and cucumber. It is topped with an easy to make a dressing of balsamic vinegar and olive oil.
5 from 7 votes
Prep Time 25 minutesmins
Total Time 25 minutesmins
Course Dinner, Lunch, Main Course, Party Food
Cuisine American, British, International
Servings 4people
Calories 707kcal
Ingredients
2tablespoonolive oil
4chicken breasts
1handfulfresh parsley
1tablespoonslemon juice
250gtomatoes
1lettuce
1ballmozzarella
1avocado
1red onion
halfcucumber
halfpepper
Dressing
3tablespoonsolive oil
1tablespoonlemon juice
pinchsalt and pepper
2tablespoonsred wine vinegar
Instructions
In a frying pan on medium-low heat add a little olive oil.
Gently cook the chicken as whole chicken breasts, or cut into chunks to cook quicker, until cooked through.
Mix together 1 tablespoon of olive oil, with 1 tablespoon of lemon juice and chopped fresh parsley. Add it to the pan and mix it with the chicken.
While the chicken is cooking make the salad. Slice up all the pieces and add them to a large serving bowl.
I prefer having a layer of lettuce on the bottom of the bowl and keeping all the toppings separate so everyone can take a little bit of what they want.
To make the dressing add the 3 tablespoons of olive oil, 1 tablespoon of lemon juice, a pinch of salt and pepper and 2 tablespoons of red wine vinegar. Mix together.
Add the chicken to the plate of salad, drizzle the dressing over and serve.