This salad, inspired by “Le Bowl” from Zinque, has had me in a chokehold for years. It’s one of those recipes that lives rent-free in my head — and my fridge — because I make it on repeat. It’s wildly easy to throw together, thanks to a few strategic shortcuts like rotisserie chicken and microwaveable brown rice. From fridge to fork in under 15 minutes. No stove, no oven, no sweat — literally — which is ideal because we’re heading straight into triple-digit temps here in NYC next week and I refuse to turn on a single burner.
At this point, I love this bowl so much I’ve fully committed: I have converted a Kewpie squeeze bottle of mayo into a designated spicy mayo squeeze bottle just to have this meal at the ready. Yes, it’s that serious.
What makes this bowl special is the mix of simple but thoughtfully chosen ingredients. Peppery arugula for bite, juicy cherry tomatoes for sweetness, creamy avocado for richness, and nutty, sharp Comté cheese that gives it fancy bistro energy. All of it gets tied together with a generous drizzle of spicy mayo and a bright squeeze of lemon juice. It’s the kind of meal that hits all the right notes: creamy, crunchy, tangy, fresh.
Nutritionally, it pulls its weight too — high in protein, healthy fats, and fiber, keeping you full and energized without weighing you down.
Whether you’re working from home, packing a quick office lunch, or just need something low-effort and delicious to get you through a summer heatwave, this is the lunch I keep coming back to!
“Le Bowl” is a salad from Zinque, an LA restaurant that used to have a location in San Diego I loved going to. It’s incredibly easy to make from home, so here’s what you need:
- Arugula – a nice peppery base.
- Chicken – I like using rotisserie chicken in this for ease, but it tastes great with salmon or shrimp too!
- Brown rice – using the microwaveable brown rice in the freezer section at Trader Joe’s makes this dish a breeze.
- Avocado – adds a really great creaminess that balances everything out.
- Cherry tomatoes – for a fresh and juicy bite.
- Olive oil + lemon juice
- Comte cheese (can sub for Gruyere as well)
- Shaved parmesan cheese – I sometimes skip this and just use comte depending on what I have on hand.
- Spicy mayo – adds creaminess and a nice kick to the bowl. You can go simple with just sriracha and mayo, but I like adding a tiny bit of sesame oil and soy sauce for extra flavor.
Rotisserie Chicken “Le Bowl” Copycat
- Total Time: 15
- Yield: 1 1x
Description
This easy no-cook salad, inspired by Zinque’s “Le Bowl,” comes together in under 15 minutes with rotisserie chicken, brown rice, spicy mayo, and fresh, nutrient-packed ingredients—perfect for a quick, healthy lunch.
Ingredients
For the Rotisserie Chicken “Le Bowl”:
- 1½ cups arugula
- ½ cup cooked brown rice
- 4oz shredded rotisserie chicken
- ½ avocado, diced
- ½ cup cherry tomatoes, sliced in half
- 2 tsps olive oil
- Juice from ¼ lemon
- Shaved comte cheese (can sub for gruyere)
- Shaved parmesan cheese
- Salt and pepper to taste
For the Spicy Mayo:
- 2 tbsps kewpie mayonnaise
- 1 tbsp sriracha*
- 1 tsp soy sauce
- ¼ tsp sesame oil
Instructions
For the Rotisserie Chicken “Le Bowl”:
- Mix together kewpie mayonnaise, sriracha, soy sauce, and sesame oil until smooth. Taste to adjust for seasoning.
- To a bowl, add the arugula, brown rice, rotisserie chicken, avocado, and cherry tomatoes. Drizzle over with olive oil and lemon juice, and season with salt and pepper.
- Top with shaved comte cheese and parmesan and a drizzle of the spicy mayonnaise and enjoy!
Notes
*adjust sriracha amount up or down depending on spice preference
- Prep Time: 15
- Category: Lunch
- Method: No Cook