Chicken Salad Bowls
by Tanvi Parikh
Macros
- Total calories
- 320
- Protein
- 38 g
- Carbs
- 45 g
- Fat
- 19 g
- Fiber
- 6 g
- Sugar
- 5 g
- Cholesterol
- 445 mg
- Sodium
- 209 mg
- Potassium
- 1217 mg
- Vitamin A
- 2834 IU
- Vitamin C
- 31 mg
- Calcium
- 146 mg
- Iron
- 3 mg
- Vitamin D
- 83 IU
- Vitamin B12
- 1.1 µg
- Magnesium
- 90 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- 2 Egg
- 100 g Chicken Breast
- 2 cup Arugula
- 1 cup Cherry Tomatoes (halved)
- ¼ Avocado (sliced)
- 1½ tsp Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
Steps
Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
While the eggs are cooling, cook your bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!
Tips
- Leftovers: These salads make great meal prep and last for 3 to 4 days in the fridge. Add the avocado and olive oil before serving.
- Vegan: Use smokey tempeh slices instead of bacon and omit the egg.
- More Carbs: Serve with toast or quinoa.