This fresh, protein-packed salad bowl features juicy crispy chicken, creamy avocado, jammy eggs, crisp romaine lettuce, cucumbers, cherry tomatoes, and a light homemade dressing. Perfect for a healthy lunch or satisfying dinner!
INGREDIENTS :
For the Chicken:
2 boneless skinless chicken thighs or breasts
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
For the Salad:
4 cups romaine lettuce, chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 avocado, diced
¼ small red onion, thinly sliced
4 large eggs
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp honey
Salt and black pepper to taste
DIRECTIONS :
Season chicken with paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken for 5–6 minutes per side until golden brown and cooked through.
Let rest for 5 minutes, then slice.
Bring a pot of water to a boil and cook eggs for 7–8 minutes for jammy centers.
Transfer eggs to ice water, peel, and halve.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Arrange romaine lettuce in a large serving bowl or platter.
Add cucumbers, tomatoes, avocado, and red onion.
Top with sliced chicken and halved eggs.
Drizzle with dressing just before serving.
Recipe Details:
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: Approximately 520 kcal per serving
Servings: 2
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