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Spicy Chicken Salad Bowl

A vibrant dish that unites textures and flavors with fresh vegetables, juicy chicken, and a balance of spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken and Eggs
  • 2 pieces chicken breasts or boneless thighs Use organic or locally sourced for the best quality.
  • 5 pieces eggs Boil for 7 minutes for a soft center.
Vegetables
  • 2 cups romaine lettuce, chopped Bright and crisp for best flavor.
  • 1 piece cucumber, sliced
  • 1 piece red bell pepper, diced
Dressings and Seasonings
  • 2 tbsp olive oil Use for seasoning the chicken.
  • 1 tbsp paprika
  • 1 tsp chili flakes Adjust for spiciness.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Salt & black pepper to taste Be generous with seasoning.
  • 2 tbsp sweet chili sauce For drizzling over the finished dish.
  • 1 tbsp honey
  • 1 tsp soy sauce Use gluten-free if necessary.

Method
 

Preparation
  1. Start by seasoning the chicken. Rub it with olive oil, paprika, garlic powder, onion powder, chili flakes, salt, and pepper.
  2. Bring a pot of water to a boil and carefully add the eggs. Boil them for 7 minutes.
Cooking
  1. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes on each side until golden brown.
  2. While the chicken cooks, prepare the salad by arranging romaine lettuce, cucumber, and red bell pepper in a bowl.
Serving
  1. Once the chicken is done, slice it and place the pieces atop the salad. Halve the soft-boiled eggs and gently arrange them on top.
  2. Drizzle with additional sweet chili sauce.

Notes

For a vegetarian version, substitute chicken with tofu or chickpeas. Meal prep tip: prepare the grilled chicken ahead, and add it to fresh ingredients when ready to eat.