Under 20 Min
Grilled Chicken Power Salad
A bright, satisfying bowl that turns convenient grilled chicken into a lunch that feels genuinely put together.
Made with Grilled Chicken Breast Strips
Ingredients
- 1 package Watson Ridge Grilled Chicken Breast Strips
- 4 cups mixed baby greens
- 2 cups cooked quinoa or your favourite grain, cooled slightly
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/3 cup thinly sliced red onion (optional)
- 1/4 cup crumbled feta or pumpkin seeds (optional)
- 1/3 cup your favourite vinaigrette
Method
Warm the chickenPrepare the grilled chicken breast strips according to the package directions. Keep them warm while you build the bowls.
Build the baseDivide the greens and cooked grain between two broad bowls so each bite has both freshness and substance.
Add colourArrange the tomatoes, avocado and red onion in separate clusters. This keeps the bowl looking generous instead of mixed together.
Finish and dressPlace the warm chicken across the top, add feta or pumpkin seeds if using, then drizzle lightly with vinaigrette.
Serve right awayBring the bowls to the table while the chicken is warm and the greens are still crisp.
Make it work for your table.
Equipment
Two broad bowls, cutting board, chef knife
Easy swaps
Use brown rice, farro or couscous in place of quinoa. Swap feta for toasted seeds to keep it dairy-free.
Meal-maker tip
Dress the grains first and the greens last. You get more flavour without weighing down the salad.
Serve it with
Add warm flatbread or roasted chickpeas when you want a more substantial dinner.
Start with the right chicken.
Find Grilled Chicken Breast Strips and more Watson Ridge favourites near you.
