Vibrant Grilled Chicken Salad Bowl with Guacamole & Crunchy Veg

Ingredients
1 large chicken breast
1 tablespoon olive oil
Salt and pepper to taste
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 cups chopped romaine lettuce
½ cucumber, thinly sliced
1 cup cherry tomatoes, halved
½ cup sweet corn (canned or cooked fresh)
1 ripe avocado
1 tablespoon lemon or lime juice
1 small garlic clove, minced
Salt to taste
Chili flakes (optional for topping)

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Season the chicken breast with olive oil, salt, pepper, smoked paprika, and garlic powder, rubbing the mixture thoroughly on both sides to ensure even flavor distribution.
Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). I find that letting the chicken rest for 5 minutes after cooking makes it notably juicier when sliced.
While the chicken cooks, prepare the guacamole by mashing the ripe avocado in a small bowl. Add the minced garlic, lemon or lime juice, and salt, then mix until creamy but still maintaining some texture.
Arrange the chopped romaine lettuce as the base in two serving bowls, creating a bed for the remaining ingredients.
Distribute the sliced cucumber, halved cherry tomatoes, and sweet corn evenly between both bowls, arranging them in sections for visual appeal.
Slice the rested chicken against the grain into strips and place on top of the vegetables. The chicken should still be slightly warm, creating a nice contrast with the cool vegetables.
Spoon a generous dollop of guacamole in the center of each bowl and sprinkle with chili flakes if desired for an extra kick of heat.
Serve immediately while the chicken is still warm and the vegetables remain crisp and fresh.
Notes
Perfect chicken temperature: Remove the chicken from the grill at 160°F instead of 165°F – it will continue cooking while resting and stay incredibly juicy rather than drying out.
Guacamole secret: I’ve found pressing plastic wrap directly onto the guacamole surface (eliminating air contact) keeps it vibrant green even when made hours ahead for meal prep.
Boost your corn: Try charring canned or frozen corn in a dry hot skillet for 2-3 minutes until golden spots appear – this creates an amazing smoky-sweet flavor that transforms the entire salad bowl.
Strategic assembly: Build your Grilled Chicken Salad Bowl with temperature contrast in mind – arranging cool ingredients first and warm chicken last creates the most satisfying eating experience.
Make-ahead trick: Prep all components separately but wait to slice the avocado and assemble until just before serving for the freshest texture and presentation.
Balance your bites: When eating, try to get a little of everything on your fork – the combination of warm chicken, creamy guacamole and crunchy vegetables creates the perfect flavor symphony.