Make-Ahead Tips for Grilled Chicken Salad Bowl
This Grilled Chicken Salad Bowl with Guacamole, Corn & Crunchy Veggies is perfect for meal prep enthusiasts who want fresh, flavorful meals ready in minutes! You can grill the chicken up to 3 days in advance and store it sliced in the refrigerator (it actually tastes even better after the flavors meld overnight). Prep all vegetables except the avocado up to 24 hours ahead, storing them in separate airtight containers to maintain optimal crispness. The guacamole can be made 2 hours before serving—just press plastic wrap directly onto the surface to prevent browning. When ready to eat, simply assemble the bowls with room-temperature chicken for the perfect balance of warm protein and cool, refreshing vegetables.
Can I use chicken thighs instead of breast?
Yes! Thighs are juicier and very flavorful.
How do I keep the avocado from browning?
Extra lemon juice and plastic wrap touching surface.
Can I meal prep this salad?
Prep components separately and assemble just before eating.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
What can I substitute for corn?
Try black beans, diced bell peppers, or roasted chickpeas.
How do I know when the chicken is done?
Internal temperature should reach 165°F (74°C).
Vibrant Grilled Chicken Salad Bowl with Guacamole & Crunchy Veg
Grilled Chicken Salad Bowl with Guacamole, Corn & Crunchy Veggies
Bursting with color and flavor, this Vibrant Grilled Chicken Salad Bowl transforms simple ingredients into a restaurant-worthy meal with Guacamole, Corn & Crunchy Veggies.
Author: Emma Collins
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Yield: 2 servings
Category: Salad
Method: Grilling
Cuisine: American
Diet: Gluten-Free
Ingredients
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