Big Ol’ Grilled Chicken Salad Bowl

Let’s Build a Bowl That’ll Make Your Taste Buds High-Five!

Hey, hungry adventurer! Clara here, your kitchen hype girl. Ever have one of those days where you crave something fresh but hearty, vibrant but comforting, healthy but so dang delicious it feels like a cheat day? That’s exactly why this Big Ol’ Grilled Chicken Salad Bowl exists. Forget sad desk salads—this beauty is a full sensory fiesta. Imagine smoky, juicy grilled chicken lounging atop a mountain of crisp greens, zippy veggies, and tangy goat cheese, all drenched in a homemade vinaigrette that’ll make you wanna lick the bowl. And those warm, pillowy pita wedges? They’re your edible spoons for scooping up every last bite. This isn’t just fuel; it’s a flavor explosion that leaves you glowing. Ready to ditch takeout menus and cook something that loves you back? Let’s fire up the grill (or skillet!) and make magic.

My “Aha!” Salad Moment (Involving a Grill Mishap & a Happy Accident)

Picture this: It’s a sweltering summer night in my tiny Brooklyn apartment. My AC’s wheezing, and I’m attempting to grill chicken on my dodgy stovetop grill pan—cue comical smoke alarm serenade. In my flustered state, I knocked over a bowl of balsamic glaze… right onto my chopped cucumbers and tomatoes. Instead of crying over spilled vinegar (okay, fine, I did for 2 seconds), I tossed everything together with reckless abandon. That happy accident birthed the very first version of this bowl! The charred chicken, the sweet-tart dressing clinging to the cukes, the creamy goat cheese mellowing it all out… it was messy perfection. Now, every time I make this salad, I smile remembering that chaotic night. It taught me that sometimes, the best recipes come from embracing kitchen chaos. And yes, I now own a better grill pan!

Big Ol’ Grilled Chicken Salad Bowl

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• Author: clarawhitmore
• Total Time: 25 mins
• Yield: serves 2

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Description

This wholesome and hearty salad bowl is the perfect mix of crisp greens, juicy grilled chicken, and creamy goat cheese—tied together with a zesty, homemade vinaigrette. With warm pita on the side, it’s a balanced, filling, and feel-good dinner you’ll want on repeat.

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Ingredients

For the Salad:

Green leaf lettuce, chopped

Tomatoes, diced

Cucumber, chopped

Fresh parsley, finely chopped

Goat cheese, crumbled

Grilled chicken breast, sliced or shredded

Pita bread, warmed and cut into wedges

Dressing (eyeball to taste):

Olive oil

Balsamic vinegar

Honey

Dijon mustard

Fresh lemon juice

Garlic, minced

Salt & black pepper

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Instructions

Make the Dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon, lemon juice, minced garlic, salt, and pepper until emulsified. Adjust to taste.

Grill the Chicken: Season chicken with salt, pepper, and olive oil. Grill or pan-sear until fully cooked and lightly charred. Slice or shred.

Assemble the Salad: In a large bowl, toss lettuce, tomatoes, cucumber, parsley, and goat cheese.

Dress It Up: Pour dressing over the salad and toss well.

Serve: Plate the salad with grilled chicken on the side and warm pita wedges for scooping or wrapping.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Dinner

Nutrition

• Calories: ~500–600

Your Bowl’s Dream Team (Plus Clever Swaps!)

Pro tip: Organic or farmers’ market finds make those flavors SING!

• Green leaf lettuce, chopped: Crunchy, mild, and sturdy enough to hold dressing without wilting. Swap: Romaine, butter lettuce, or kale (massage it first!).
• Tomatoes, diced: Juicy pops of sunshine! Heirlooms add gorgeous color. Chef insight: Salt them lightly while prepping—it intensifies their sweetness!
• Cucumber, chopped: Cool, crisp hydration. Swap: Persian cucumbers (no peeling needed!).
• Fresh parsley, finely chopped: Not just garnish! Adds a bright, herbaceous kick. Swap: Dill or cilantro for a different vibe.
• Goat cheese, crumbled: Creamy, tangy magic that binds everything. Swap: Feta for saltiness, or vegan cashew cheese.
• Grilled chicken breast, sliced/shredded: Lean protein star. Chef hack: Pound it slightly for even cooking & maximum juiciness!
• Pita bread, warmed/cut: Your edible shovel for scooping joy. Swap: Naan, flatbread, or omit for low-carb.

For the “I Could Drink This” Dressing (Eyeball it—taste as you go!):

• Olive oil: Rich base. Use extra virgin! Insight: Good oil = non-negotiable flavor.
• Balsamic vinegar: Sweet depth. Aged balsamic is *chef’s kiss*. Swap: Red wine vinegar for sharper tang.
• Honey: Balances acidity. Swap: Maple syrup (vegan option!).
• Dijon mustard: Emulsifier + peppery zing. Secret weapon: Makes dressing cling!
• Fresh lemon juice: Brightens everything up. Bottled? Don’t you dare! Tip: Roll lemon on counter before juicing—yields more!
• Garlic, minced: Flavor bomb. Swap: 1/4 tsp garlic powder in a pinch.
• Salt & black pepper: Season in layers—start light, taste, adjust!

Let’s Build That Bowl, Step-by-Step (No Stress, Just Yum!)

1. Make the Dressing First (Trust Me!): Grab a small jar with a lid (less messy than whisking!). Add equal parts olive oil and balsamic (start with 3 tbsp each), 1 tsp honey, 1 tsp Dijon, juice from half a lemon, 1 small minced garlic clove, a pinch of salt, and a few cranks of pepper. Shake like you’re winning a maraca contest! Taste. Too tart? Add honey. Too flat? More salt/lemon. Chef hack: Making this 10 mins ahead lets flavors mingle beautifully.
2. Chicken Glory Time: Pat chicken dry (crispy skin secret!). Rub with 1 tbsp olive oil, salt, and pepper. Heat grill pan or skillet over medium-high until it sizzles when you flick water. Cook chicken 5-7 mins per side until internal hits 165°F and you get those gorgeous grill marks. DON’T move it around! Let it sear. Rest for 5 mins before slicing—keeps it juicy! Pan rescue tip: If it’s sticking, it’s not ready to flip. Be patient!
3. Chop Party: While chicken rests, chop lettuce, tomatoes, cucumber, and parsley. Throw them into a big bowl—the bigger, the easier to toss! Sprinkle in most of the goat cheese (save some for topping!).
4. Dress to Impress: Pour about 3/4 of your dressing over the veggies. Toss gently but thoroughly with clean hands or tongs—get every leaf coated! Why not all dressing? We reserve some for drizzling later for max flavor impact!
5. Warm Those Pitas: Pop pitas in a dry skillet for 30 secs per side, or wrap in foil and warm in a 350°F oven for 5 mins. Cut into wedges.
6. Plate Like a Pro: Pile dressed greens high in bowls. Artfully arrange sliced chicken on top. Drizzle with remaining dressing. Scatter reserved goat cheese and extra parsley. Tuck warm pita wedges alongside. Final flourish: A crack of black pepper!

Serving Vibes: Make It Feel Like a Feast!

This bowl is all about abundance! Use wide, shallow bowls so every colorful layer shines. Stack that chicken high, let the pita wedges lean casually against the greens, and let the goat cheese crumbles tumble everywhere. Serve immediately while the chicken’s warm and the pita’s toasty—that contrast with the cool veggies is *everything*. Want bonus points? Add lemon wedges on the side for squeezing. No formal plating rules here—rustic and generous is the mood!

Shake It Up! 5 Delicious Twists

• Mediterranean Fling: Add kalamata olives, roasted red peppers, and swap goat cheese for feta. Use oregano in the dressing!
• Protein Power Swap: Use grilled shrimp, chickpeas (for vegan), or sliced steak instead of chicken.
• Berry Bliss: Toss in fresh strawberries or blueberries in summer! Swap balsamic for raspberry vinegar in dressing.
• Keto/Low-Carb: Skip pita, add avocado slices and extra chicken. Use sugar-free maple syrup in dressing.
• Harissa Heat: Stir 1 tsp harissa paste into the dressing and add sliced radishes for crunch!

Clara’s Kitchen Confessions & Evolution

This recipe? It’s my kitchen sink superstar. Over the years, it’s evolved based on fridge raids and cravings. That dressing started as just oil and vinegar! Adding Dijon and honey was a game-changer—thanks to a reader suggestion (shoutout to Brenda from Oregon!). I’ve learned chicken thighs work fabulously too (juicier, but adjust cook time!). One hilarious fail: I once used mint instead of parsley… let’s just say it tasted like chicken toothpaste. Stick to parsley, folks! Now, I double the dressing and keep it in the fridge—it’s killer on roasted veggies or grain bowls. This bowl embodies my Unknown philosophy: Start simple, play fearlessly, and always prioritize flavor that makes you feel amazing.

Your Salad Queries, Solved!

• “My chicken turns out dry! Help!” Two culprits: Overcooking or not resting. Use a meat thermometer (165°F is perfect). Resting for 5 mins lets juices redistribute. Also, try brining chicken in saltwater for 15 mins before cooking!
• “Can I make this ahead?” Prep components separately! Store dressing, chopped veggies (undressed), cooked chicken, and pita in airtight containers in the fridge for up to 2 days. Assemble and dress just before serving to keep greens crisp.
• “Dressing won’t emulsify—it separates!” Whisk/shake harder! Dijon is key—it binds oil and vinegar. If it splits, add another 1/4 tsp Dijon and shake again. Using room temp ingredients helps too.
• “Too acidic/too sweet?” Balance is personal! Too tart? Add honey 1/2 tsp at a time. Too sweet? Squeeze in lemon juice or a splash more vinegar. Always adjust SALT too—it harmonizes flavors!

Nourishment Notes (Because Feeling Good Matters!)

Approximate per serving (with 2 tbsp dressing & 1 pita): Calories: 550 | Protein: 35g | Fat: 28g (Healthy fats!) | Carbs: 42g | Fiber: 6g | Sugar: 12g (Mostly natural from honey/veg). Packed with vitamins A, C, K from greens and veggies. Goat cheese offers calcium & probiotics. Remember: Portions vary—listen to your body!