Popcorn Chicken Bowls

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High-protein popcorn chicken bowls with crispy baked chicken bites, quinoa, salad, and yogurt ranch dressing. Great for meal prep, fresh and healthy!

These popcorn chicken bowls are great for lunch or dinner and they hit all the notes: crispy, creamy, fresh, and filling. You get crunchy, golden baked popcorn chicken bites, tossed over a crisp lettuce salad loaded with colorful veggies, fluffy quinoa, and a zingy yogurt ranch dressing.

This is a light yet wholesome and satiating meal that’s packed with protein and fibre to keep you full and nourished. I often make a batch of chicken, quinoa, and dressing for meal prep and have it on repeat for lunches (seriously, I’m not sick of it yet and that’s saying something), and this recipe is equally good for dinner.

Each bowl is about 36 grams protein, 7 grams fiber, and 540 calories.

👩‍🍳 You might also like these recipes: Mediterranean chicken quinoa bowl, chicken quinoa salad with honey harissa and tahini yoghurt, BLT chicken salad, chipotle chicken Cobb salad, Buffalo chicken salad, or Asian chicken salad.

What You’ll Need

Here is what you’ll need for this popcorn chicken salad bowl recipe. Find the full measurements in the recipe card below.

For the chicken: Chicken breast – lean and high in protein. Chicken thighs can also be used.
For the marinade: Yogurt – tenderizes and adds tang, onion, garlic, paprika powders – flavourful trio, and salt – of course!
For the coating: All-purpose or gluten-free flour + cornflour – for that crunchy texture. More of the above seasoning – because bland chicken is not invited. Olive oil spray – makes it crispy without deep frying.

Yogurt-Mayo Ranch Dressing: Light yogurt + light mayo for creamy yet light base, pickle juice – a salty, tangy secret weapon that also helps to dilute the creamy ingredients, fresh herbs (chives, parsley, dill) – fresh and punchy, garlic and onion powder – to round it out, and extra optional water to thin – adjust to your liking.

Salad Bowl: Quinoa – high in fibre and protein (cook your own or get pre-cooked), lettuce, cucumber, cherry tomatoes, bell pepper – crunchy and hydrating, corn – sweet pop of flavour (I use frozen and defrost in boiling water), pickles for added tang and contrast. Optional: a little Sriracha drizzle on top and extra herbs for topping.
Swap Suggestions: Swap quinoa for rice or couscous. Use Greek yogurt for extra protein. No fresh herbs? Sub with dried, but use less. Skip homemade dressing and use store-bought ranch for shortcuts.

How To Make Popcorn Chicken Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for popcorn chicken bowls.

Marinate the chicken: Mix yogurt and spices, coat chicken, and let it chill for 30 minutes or overnight.
Combine flour with spices and seasoning.

Coat the chicken: Toss with flour/cornflour mix until well coated.
Bake Chicken: Preheat oven to 410°F / 210°C. Line a baking tray and spray with oil. Arrange chicken in a single layer, spray tops with oil, and bake 15 minutes. Flip, spray again, and bake another 10 minutes until golden and crispy.
Air Fryer Option: Preheat air fryer to 400°F / 200°C. Arrange chicken without overcrowding. Spray and cook for 12 minutes, flipping and spraying halfway through.

Make the dressing: Chop the herbs finely. Whisk all ingredients until smooth.
Cook quinoa: According to packet instructions.
Prep veggies: Dice and chop while everything cooks.

Assemble bowls: Toss salad with dressing, add quinoa and chicken, top with more dressing and extras.

Watch The Video

Recipe Tips

Make-ahead: You can make the chicken popcorn bites ahead of time. Quinoa is also easy to store in the fridge for a few days. If you want to prep the whole the day before, just store store the dressing separately.
Storage: Store each component separately in the fridge for 3–4 days. Keep chicken crispy by storing without dressing.
Shortcuts: Use rotisserie chicken or frozen popcorn chicken if you’re in a rush.
Make it spicy: Add cayenne or chilli powder to the coating or a dash of hot sauce to the dressing.
Vegetarian option: Use crispy tofu or roasted chickpeas instead of chicken.

Serving Suggestions

Serve these bowls warm or cold—seriously, they’re good either way. I like to top mine with a bit of Sriracha for that spicy kick, and maybe a sprinkle of extra herbs if I’m feeling fancy. These bowls are perfect for work lunches, weeknight dinners, or prepping ahead for the week.

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High-protein popcorn chicken bowls with crispy baked chicken bites, quinoa, salad, and yogurt ranch dressing. Great for meal prep, fresh and healthy! Find step-by-step photos and more recipe tips above.

For the Chicken Marinade:

For the Yogurt-Mayo Ranch Dressing:

Marinate Chicken: In a bowl, mix yogurt with onion powder, garlic powder, paprika, and salt. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or overnight).
Coat Chicken: In a large bowl, combine all coating ingredients. Spread half the mix on a plate, lay chicken pieces on top, sprinkle remaining mix, and toss to coat well.
Bake Chicken: Preheat oven to 410°F / 210°C. Line a baking tray and spray with oil. Arrange chicken in a single layer, spray tops with oil, and bake 15 minutes. Flip, spray again, and bake another 10 minutes until golden and crispy.
Air Fryer Option: Preheat air fryer to 400°F / 200°C. Arrange chicken without overcrowding. Spray and cook for 12 minutes, flipping and spraying halfway through.
Make Dressing: Chop herbs and whisk together all dressing ingredients until smooth. Thin with water if needed.
Cook Quinoa: Cook according to package instructions, then fluff and let cool slightly.
Assemble Salad: Toss lettuce, tomatoes, cucumber, bell pepper, corn, and pickles with dressing. Divide into bowls. Top with quinoa and popcorn chicken. Finish with extra dressing or a drizzle of Sriracha if you like.

Can I use chicken thighs instead of breasts? Yes! Thighs will be juicier and slightly more forgiving if you overcook them. Just trim the excess fat.
Is the popcorn chicken crispy? Yes, especially if you don’t overcrowd the tray or air fryer. The cornflour is key for that crunch.
Can I make this ahead of time? Absolutely. Store everything separately and assemble just before eating for best texture. Marinate the chicken overnight.
Can I freeze the chicken? Yes! Freeze after baking and reheat in the oven or air fryer for best results.
Is this gluten-free? Not as written, but you can use gluten-free flour blends and double-check your cornflour and mayo.
Storage: Store each component separately in the fridge for 3–4 days. Keep chicken crispy by storing without dressing.
Shortcuts: Use rotisserie chicken or frozen popcorn chicken if you’re in a rush.
Make it spicy: Add cayenne or chilli powder to the coating or a dash of hot sauce to the dressing.
Vegetarian option: Use crispy tofu or roasted chickpeas instead of chicken.

Keywords: baked chicken salad bowl, chicken quinoa salad bowl, Chicken salad bowls, Popcorn Chicken Bowls

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