Paleo Chicken Salad Bowl with Strawberry and Avocado

This paleo chicken salad bowl recipe is a balance of sweet and savory flavors with creamy and crunchy textures.

I have a weird method of cooking for Mike and I.

One thing I adore about him is how even though he is a crazy-picky eater, if it’s a dish he likes, he doesn’t mind eating it for leftovers…for a week straight. Yup, I’m a lucky girl.

So as per his request, I usually end up making a big batch of one of his favorite meals and packing it up in individual portions so he can take one to work every day. (We’re living in Kuwait right now. My husband is currently working 12 hour days, and with travel time to and from work is gone 14 hours each day!)

That leaves me on my own to make whatever I want for myself.

I usually raid the fridge or freezer for leftovers, or take a peek into the pantry to see what I can quickly whip up. In the end, it’s usually a salad that I put together using any odds and end that we have on hand.

This satisfying salad came together that way. And I consider it proof that dinner doesn’t have to be fancy or complicated to be gorgeous. Some of the ingredients might sound strange in there, but everything comes together perfectly on your palate.

What is your go-to meal when you’re cooking for one?

Paleo Chicken Salad Bowl Recipe Ingredients and Substitutions

With strawberry and avocado, this salad is a great blend of flavors right out of the gate. Mint and scallion add sweet and savory herbal flavor. Walnuts add delicious nutty crunch, and chicken makes it satisfying.

We whip up a quick and easy strawberry balsamic vinaigrette to tie everything together, but you can use store-bought salad dressing if you prefer. Or keep it simple and dress it with fresh lemon juice and olive oil.

Salad Ingredients

• Red cabbage – I like the color of red cabbage (which actually looks purple) here, but you can use whatever color of cabbage you like or have on hand. Or you can swap it out for any type of lettuce or leafy greens you like.
• Cooked chicken breast – I happened to have some leftover seared chicken breast on hand when I made this salad. However, any leftover grilled, seared, or roasted chicken will work well, or you can pick up a rotisserie chicken.
• Persian cucumber – Persian cucumbers are smaller than other cucumber varieties, and they have a thin skin, minimal seeds, and a sweet, mild taste. If you can’t find them, you can use English cucumber instead.
• Avocado – I like to add avocado here to bump up the healthy fat. It really helps make this salad a lot more satiating! You could use guacamole instead.
• Strawberries – Strawberry and avocado are a great pairing with the sweet/tart berries and creamy avocado.
• Mint – Subtly sweet, yet piquant fresh mint is a great addition to salads. It adds a pop of flavor that wakes it up. However, if mint isn’t your thing you can swap it out for another fresh herb, such as basil, cilantro, or parsley.
• Scallion – Scallion adds a mild onion flavor. You can substitute with fresh chives.
• Walnuts – I love the nutty crunch of walnuts in this salad! Be sure to toast them to fully develop their rich flavor. And if you prefer, you can swap them out for any type of nuts you like, such as pecans or almonds.

Strawberry Vinaigrette Ingredients

• Strawberry balsamic vinegar – Or you can use any type of balsamic vinegar.
• Extra-virgin olive oil – This adds flavor and nutrition. And don’t forget, fat helps our bodies absorb the fat-soluble vitamins in this salad.
• Salt and black pepper – These simple seasonings add a ton of flavor and make sure this salad isn’t bland.

Instructions

1. Place the cabbage in the bottom of a medium-sized bowl. Arrange all other ingredients on top.
2. Whisk together the salad dressing and drizzle it on top of the salad.
3. Serve.

Tips

• A little sprinkle of goat cheese takes this salad over the top.
• Another great option for this salad is to swap out the strawberries for red raspberries! If you do so, use raspberry balsamic vinegar to make the dressing.
• You can swap out the chicken for any type of protein you like or have on hand. To make it vegan, use white beans.

More Paleo Salads to Try

• Chicken and Grape Salad Recipe with Almonds
• Mango Turkey Sloppy Joe Salad Bowls
• Green Bean Slaw with Cabbage, Cherries, and Lemonade Dressing

This post was first published on An Edible Mosaic on May 20, 2014 and updated on April 24, 2024.