Go Back
TahaCooks Editor

Roast Chicken & Salad Bowl

A fresh and healthy bowl made with juicy roasted chicken, crisp garden vegetables, and light dressing. Perfect for a balanced lunch or a light dinner, this colorful bowl is simple, nutritious, and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 50 minutes
Servings: 4 People
Course: Light Lunch, Main Course
Cuisine: Healthy, International
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked roast chicken shredded or sliced
  • 2 cups lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 - cucumber sliced
  • 1 - avocado sliced (optional)
  • 1/4 cup red onion thinly sliced
  • 2 tbsp olive oil for dressing
  • 1 tbsp lemon juice fresh
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • 1 Oven For roasting the chicken
  • 1 Baking Tray To place the chicken while roasting
  • 1 Mixing Bowl For mixing the salad ingredients
  • 1 Cutting Board For chopping vegetables
  • 1 Knife For cutting chicken and vegetables
  • 1 Salad bowl For assembling the bowl
  • 1 Tongs or spoon For mixing and serving

Method
 

  1. Prepare the chicken:
    If not already cooked, season the chicken with salt, black pepper, and a little olive oil. Roast in a preheated oven at 200°C (400°F) for 25–30 minutes or until fully cooked and golden brown. Let it rest for 5 minutes, then slice or shred.
  2. Prep the vegetables:
    Wash and chop the lettuce, slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the avocado (if using).
  3. Make the dressing:
    In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.
  4. Assemble the bowl:
    In a large salad bowl, place the lettuce as the base. Add cherry tomatoes, cucumber, red onion, and avocado on top. Place the roasted chicken over the vegetables.
  5. Drizzle dressing:
    Pour the dressing evenly over the assembled ingredients. Toss gently if desired or serve as a layered bowl for presentation.
  6. Serve:
    Serve immediately for the freshest taste. Optionally, garnish with herbs like parsley or a sprinkle of seeds for extra texture.

Notes

Serving & Presentation

Serve the Roast Chicken & Salad Bowl fresh with lettuce as the base, roasted chicken on top, and vegetables arranged around it. Drizzle the dressing just before serving. Optional: garnish with fresh herbs or seeds for extra texture and color. Perfect for a healthy, vibrant meal.