Chicken/Paneer Salad Bowl

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 2

Ingredients:

200 g boneless chicken breast or 200 g paneer, cubed

3 tbsp plain yogurt (for marinade)

2 tbsp olive oil, divided

3 tbsp lemon juice, divided

3 cloves garlic, minced

½ tsp ground cumin

½ tsp paprika

1 tsp salt

½ tsp black pepper

1½ cups cooked quinoa or brown rice

3 cups mixed salad greens

1 cup cherry tomatoes, halved

1 small cucumber, diced

¼ small red onion, thinly sliced

1 medium carrot, grated

½ cup cooked chickpeas (optional)

1 small avocado, sliced (optional)

3 tbsp chopped fresh coriander or parsley

Dressing:

½ cup Greek or thick plain yogurt

1 tbsp olive oil

2 tbsp lemon juice

1 tsp honey or maple syrup

½ tsp Dijon mustard (optional)

1 clove garlic, minced

¼ tsp salt

Pinch black pepper

2 tbsp chopped fresh herbs

Instructions:

Marinate chicken or paneer with yogurt, oil, lemon juice, garlic, cumin, paprika, salt, and pepper for at least 15 minutes.

Cook in a lightly oiled skillet over medium heat until chicken is cooked through or paneer is golden and crisp. Set aside.

Combine cooked quinoa or brown rice with mixed salad greens in a large bowl.

Add cherry tomatoes, cucumber, red onion, carrot, chickpeas, avocado, and herbs on top of the base.

Whisk all dressing ingredients in a small bowl or jar until smooth; adjust seasoning to taste.

Divide salad into bowls, top with chicken or paneer, drizzle with dressing, and serve.

Nutrition (Calories)Approx. 450–550 calories per serving depending on use of chicken or paneer and avocado. Best for a balanced lunch or light dinner; adjust toppings for your needs.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 2

Course: Salad

Cuisine: American

Calories: 550

Notes

Pro Tip:
If you like extra crunch, sprinkle toasted seeds or nuts (like sunflower seeds or sliced almonds) on top just before serving.