Chicken Salad Bowl With Rice, Avocado & Balsamic Dressing

Matte Black Bowls
by Matte Black Bowls
2 People
35 min

This chicken salad bowl is fresh, colorful, and perfectly balanced, making it ideal for lunch, dinner, or meal prep. Tender slices of chicken sit on a fluffy rice base, creating a satisfying foundation for crisp cucumber, juicy tomatoes, briny olives, and creamy avocado. The balsamic dressing ties everything together with its sweet and tangy depth, enhancing each ingredient without overpowering it. It’s a wholesome, nourishing dish that feels light yet filling. Easy to prepare and endlessly adaptable, this bowl is perfect for busy weekdays or relaxed weekend meals when you want something vibrant and satisfying.


Serve the salad slightly warm or fully chilled, depending on preference. For extra texture, add toasted seeds or chopped nuts just before serving. A sprinkle of crumbled feta can add a salty contrast, while a squeeze of lemon brightens the flavors further. This bowl pairs beautifully with warm flatbread or a simple side of mixed greens. If preparing ahead, keep the dressing separate until ready to eat to maintain freshness. Garnish with extra herbs and a final drizzle of balsamic for an elegant finish.

Chicken Salad Bowl With Rice, Avocado & Balsamic Dressing
Recipe details
  • 2  People
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
  • 1 cup uncooked basmati or long-grain rice
  • 2 small chicken breasts
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • ½ cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup olives (black or green), pitted
  • 1 avocado, sliced
  • 2 tbsp fresh parsley or basil, chopped (optional)
Dressing
  • 3 tbsp balsamic vinegar
  • 4 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and black pepper, to taste
Instructions
Cook the rice according to package instructions. Fluff with a fork and allow to cool slightly.
Season the chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook for 5–7 minutes per side, or until golden and cooked through. Rest for 5 minutes, then slice.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
Divide the rice between bowls. Top with sliced chicken, cucumber, cherry tomatoes, olives, and avocado.
Drizzle generously with balsamic dressing and finish with fresh herbs if using.
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