Description
An up-leveled salad bowl with all your favorite and familiar ingredients – blackened chicken, roasted broccoli, avocado, cilantro lime rice, tortilla chips, and a super yummy homemade green goddess ranch dressing.
Ingredients
Scale
For the Salad:
- 1 large head of romaine
- 3 ounces of arugula
- 2 small avocados, diced
- 1 honeycrisp apple, diced
- 1 cup of pickled red onions (recipe below, or can use store bought)
- 15 tortilla chips
For the BBQ Chicken:
- 1.5 lbs chicken breast or chicken tenders
- 1.5 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon brown sugar
For the Roasted Broccoli:
- 1 head of broccoli, about 1 lb
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
For the Green Goddess Ranch:
- 1 cup packed basil leaves
- 1 cup packed cilantro
- 1 cup, or about 2 stems of green onions
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 6 twists of freshly ground black pepper
- 2 cloves garlic
- ¾ cup mayo
For the cilantro lime quinoa rice:
- ⅓ cup quinoa
- ⅔ cup white rice
- Pinch of salt
- 1.25 cups water
- Zest and juice of ½ lime
- 2 tablespoons chopped cilantro
For the pickled red onion – you can also purchase pickled red onions to make this recipe simpler:
- ½ red onion, thinly sliced
- ¼ cup white wine vinegar
- ¼ cup water
- 2 tablespoons sugar
- 2 tablespoons salt
Instructions
For the Pickled Red Onions:
- Slice the red onion into thin strips, less than ¼” thick. Add this to a heat proof bowl or jar.
- In a small pot, add the white wine vinegar, water, sugar, and salt. Bring this to a simmer, then remove from the heat and pour over the sliced onions.
- Add a few ice cubes and let this sit for 30 minutes.
For the Chicken and Avocado Bowl:
- Preheat the oven to 400F.
- Butterfly or thinly slice the chicken breasts and marinate. Add to a baking sheet and toast for 15 minutes at 400F.
- Prep all the vegetables and garnishes. Chop the romaine, prep the broccoli, chop the cilantro (for the lime), and dice the avocado and apple. If you plan on making the pickled red onions, slice these as well.
- Add the broccoli onto a baking sheet, toss with oil, kosher salt, and black pepper, and roast at 400F for 15 minutes.
- Make the grains. Add the rice, quinoa, and salt to a small 2 qt pot. Toast for 30 seconds, then add the 1.25 cups of water (I don’t rinse my rice in this case – the toasting will help with the starch). Bring up to boil, then cover and reduce to a simmer. Cook for 20 minutes on low heat. After 20 minutes, turn off the heat and let sit for 10 minutes. Once finished, gently fold in the chopped cilantro, lime zest, and lime juice
- Make the dressing by combining all the ingredients in a food processor or blender. Blend until smooth, taste and adjust for seasoning as desired, and set aside.
- Assemble the bowl by adding a bed of romaine and arugula to a bowl. Add some of the green goddess dressing then top with the cilantro lime quinoa rice, chicken, avocado, roasted broccoli, apples, pickled red onions, and tortilla chips. Add some more dressing, and serve!
Notes
You can use boneless skinless chicken thighs instead of chicken breast. The cook time should be about the same.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop, oven
- Cuisine: American