Chicken Strawberry Salad Bowls

The strawberry and avocado combination in this salad is irresistible — bright, creamy, and perfectly balanced.

I love the strawberries here, though you can substitute any in-season berry for variation.

To ensure even cooking, I like to flatten thicker parts of the chicken with a mallet so each breast is a uniform thickness.

How to pound chicken:

Place boneless chicken breasts between two sheets of wax paper, plastic wrap, or inside a resealable plastic bag.

Using the flat side of a meat mallet, gently pound from the center outward until the breast is evenly thick.

Even thickness helps the chicken cook through quickly without drying, giving juicier results.

They cook faster and more evenly.Recipe makes 4 servings/bowls

Ingredients:

• 4 small boneless, skinless chicken breasts
• 1 Tbsp avocado oil or olive oil
• 4 thin slices nitrate-free bacon, cooked and crumbled
• 1 large head Romaine lettuce, finely chopped
• 2 cups fresh strawberries, chopped
• 1 small red onion, thinly sliced
• 1/2 cup crumbled cheese (parmesan, cotija, feta, or goat cheese)
• 1 large avocado, sliced and tossed with fresh lemon juice
• Sea salt and freshly ground black pepper, to taste

Serve with:

• Extra virgin olive oil and high-quality balsamic vinegar; chopped fresh basil or cilantro, optional

Instructions:

Season both sides of the chicken breasts with sea salt and freshly ground black pepper. Heat a large skillet over medium heat.

Pounding the chicken to an even thickness is optional but recommended for consistent cooking.

Add the tablespoon of oil to the skillet, then place the chicken in the pan. Cook about 4 minutes per side, until golden brown and cooked through (no pink in the center).

Transfer the chicken to a cutting board and let it rest for a few minutes, then chop into bite-sized pieces.

Divide the chopped Romaine evenly among four bowls or meal-prep containers. Top each with the chicken, strawberries, crumbled bacon, crumbled cheese, sliced red onion, and avocado slices.

If preparing meals ahead, seal containers and refrigerate for up to 4–5 days.

When ready to serve, season to taste with sea salt and pepper and drizzle lightly with extra virgin olive oil and balsamic vinegar. Toss gently to combine and enjoy.

❤ Rachel