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.
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
Instructions
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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.
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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).
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Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.
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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.
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Drizzle dressing:
Pour the dressing evenly over the assembled ingredients. Toss gently if desired or serve as a layered bowl for presentation.
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Serve:
Serve immediately for the freshest taste. Optionally, garnish with herbs like parsley or a sprinkle of seeds for extra texture.
Recipe 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.