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Chopped Chicken Grain Bowl with Vegan Ranch

Prep: 30 min
Cook: 5 min
Total: 40 min


Chicken Kebabs
  • 2 lb chicken thigh, fat trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon The Fit Cook Land seasoning Add to cart
    • Italian seasoning
    • Get while supplies last as this is the LAST batch!
  • 1 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • pinch sea salt

  • 1/2 cup raw barley
    • cooked with 1.5 cups water or low sodium chicken broth
  • 2 medium avocados, diced
  • 2 cups cherry tomatoes, quartered (about 15)
  • 3 cups Romaine lettuce, finely chopped
  • 2 cups (red) cabbage, finely chopped
  • 1 cup cucumber, slices and/or pieces
  • 1 large carrot, grated
  • 4 small radish, chopped


Step 1

Add chicken pieces to a bowl and season.  Cover and set aside to marinate at room temperature while you fire up the grill (if using) and cook barley.

Step 2

Add barley to a pot of water or broth and bring to a boil.  Reduce the heat to low, then cover and cook until the liquid has been absorbed. Remove from the heat, but keep it covered for at least another 10 – 15 minutes. Then, flake it with a fork and set aside to chill in the fridge.

Step 3

Assemble the skewers loading it up with chicken pieces.

Note: if you are NOT using a grill, set a large skillet on medium-high heat.  Once hot, spray with and add the chicken pieces.  Cook for 15 – 20 minutes or until the outside is seared and the chicken is cooked through. 

Once cooked through, cover and set aside for 10 minutes, then chop into small pieces for the salad.

Step 4

Add all ingredients for the salad in a large mixing bowl.  Toss together.

Note: If you are making this for meal prep, consider keeping the avocado, tomato, and cucumber separate until you are ready to eat in order to avoid wilting the salad.

Step 5

Enjoy the salad with your favorite dressing, such as this bangin vegan ranch dressing!