Introduction

In the world of quick lunches and healthy dinners, the “bowl” has become king for a reason. It’s versatile, vibrant, and incredibly satisfying. Today, I’m sharing one of my personal staples: the Grilled Chicken Salad Bowl with Guacamole, Cucumbers, Corn, and Tomatoes. This isn’t just another boring salad; it’s a high-protein, nutrient-dense meal that hits every flavor note from smoky and savory to bright and creamy.

If you’ve ever felt like a salad just doesn’t keep you full, this recipe is for you. By combining lean grilled chicken with healthy fats from fresh avocado and the crunch of summer vegetables, you get a meal that fuels your afternoon without the post-lunch slump.

Why I Love This Recipe

What makes this bowl a winner in my kitchen is the contrast of textures. You have the warm, charred chicken breast paired with cold, crisp cucumbers and juicy cherry tomatoes.

It’s also incredibly efficient for meal prep. You can grill the chicken and chop the veggies ahead of time, leaving only the guacamole for the final moment to ensure maximum freshness. If you are a fan of refreshing poultry dishes but want to skip the heavy dressings, you might also enjoy this light and tangy chicken salad that I find myself craving every summer.

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Ingredients

For the Chicken:

• 1 ½ lbs (680g) chicken breast, butterflied for even cooking
• 1 tbsp olive oil
• 1 tsp paprika (smoked paprika adds a lovely depth)
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt & pepper to taste

For the Guacamole:

• 2 ripe avocados
• Juice of 1 lime
• 1 garlic clove, minced
• 1 tbsp fresh cilantro, chopped
• Salt & pepper

For the Salad Bowl:

• 4 cups mixed salad greens (spinach, arugula, or romaine work great)
• 1 cup cucumber slices
• 1 cup cherry tomatoes, halved
• 1 cup sweet corn (fresh, frozen, or canned)
• Chili flakes (optional, for a kick of heat)

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Swaps and Notes

• The Protein: Not feeling chicken? This bowl works beautifully with grilled shrimp, seared salmon, or even smoked tofu.
• The Greens: If you want more “heft,” try a base of quinoa or brown rice. This gives it a similar vibe to this Mexican chicken and rice casserole which is one of my favorite cozy one-pan dinners.
• The Corn: If you have time, char the corn in a dry skillet or on the grill for a smoky, street-corn style flavor.
• The Wrap Option: If you’re on the go, you can actually tuck these ingredients into this 3-ingredient egg wrap for a low-carb, portable version of this meal.

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Step-by-Step Instructions

1. Season the Chicken: In a small bowl, mix the paprika, garlic powder, cumin, salt, and pepper. Rub the chicken breasts with olive oil and then coat them evenly with the spice mix.
2. Grill: Pre-heat your grill or a stovetop grill pan over medium-high heat. Grill the chicken for 5–6 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Once done, let it rest for 5 minutes before slicing into strips.
3. Prepare the Guacamole: While the chicken rests, scoop the avocado flesh into a bowl. Add the lime juice, minced garlic, cilantro, salt, and pepper. Mash with a fork until you reach your desired consistency—I prefer mine a little chunky!
4. Assemble the Bowls: Divide the mixed greens into four large bowls. Layer on the cucumbers, cherry tomatoes, and sweet corn.
5. Finish and Serve: Top each bowl with the sliced grilled chicken and a generous scoop of the homemade guacamole. Sprinkle with chili flakes if you like a little heat.

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Tips for Success

• Butterfly the Chicken: Slicing the chicken breast in half horizontally (butterflying) ensures it cooks quickly and stays juicy without burning the outside.
• Lime is Key: Don’t skimp on the lime juice in the guacamole. It doesn’t just add flavor; the acidity prevents the avocado from browning too quickly.
• Season Every Layer: Lightly salt your cucumbers and tomatoes before adding them to the bowl to make their natural flavors pop.

Serving Suggestions and Pairings

This bowl is a complete meal on its own, but if you’re feeding a larger group or want a “fiesta” theme, it pairs excellently with side snacks. I love serving this alongside these sheet pan quesadillas if I have guests over.

For a fun, casual appetizer to kick things off, you can’t go wrong with these totchos (tater tot nachos), which provide a salty, indulgent contrast to the fresh salad.

Nutritional Information (Per Serving)

• Calories: ~490 kcal
• Protein: 38g
• Carbohydrates: 22g
• Fats: 28g (mostly healthy fats from avocado)
• Fiber: 9g

Storage and Leftover Tips

• The Chicken: Store sliced chicken in an airtight container in the fridge for up to 3 days. It’s delicious cold or reheated.
• The Salad: Keep the greens and veggies separate from the chicken until you’re ready to eat to prevent wilting.
• The Guacamole: To keep leftover guacamole green, press a piece of plastic wrap directly onto the surface of the dip to eliminate air pockets, then refrigerate for up to 24 hours.

More Recipes You Will Love

• Light Tangy Chicken Salad
• One-Pan Mexican Chicken and Rice
• Easy Sheet Pan Quesadillas

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Final Thoughts

I hope this Grilled Chicken Salad Bowl becomes a new favorite in your weekly rotation! It’s proof that eating “clean” doesn’t have to mean eating bland.

Did you try this recipe? I’d love to hear your thoughts! Leave a comment below or tag us on social media with your creations. Don’t forget to follow Chef Maniac for more easy, delicious recipes that make home cooking a breeze.