Grilled Chicken & Avocado Salad Bowl a light and refreshing salad bowl with grilled chicken, creamy avocado, and a tangy dressing. It’s a perfect choice for a healthy lunch or dinner, delivering a balanced mix of flavors and textures that will leave you feeling satisfied and energized.
Why You’ll Love This Recipe
I absolutely love this Grilled Chicken & Avocado Salad Bowl because it combines all the things I enjoy in a meal—lean protein, healthy fats, and lots of fresh veggies. The grilled chicken gives it a smoky, savory flavor, while the creamy avocado adds richness and smoothness. The tangy dressing ties everything together, making it light yet incredibly flavorful. Plus, it’s quick and easy to prepare, making it an ideal choice for a nutritious meal any time of day.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
4 cups mixed greens (lettuce, spinach, arugula, etc.)
1 avocado, sliced
1/4 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup cucumber, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons fresh cilantro, chopped (optional)
For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the grill to medium-high heat.
Brush the chicken breasts with olive oil and season them with salt, pepper, paprika, and garlic powder.
Grill the chicken for 6-8 minutes per side, or until fully cooked and juices run clear. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
In a large bowl, combine the mixed greens, avocado slices, cherry tomatoes, red onion, cucumber, and feta cheese (if using).
In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and garnish with fresh cilantro, if desired.
Servings and Timing
Servings: 2
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
Add grilled shrimp or tofu for a different protein option.
Swap out the feta for goat cheese or shredded mozzarella for a different cheese flavor.
If you prefer a spicier kick, try adding sliced jalapeños to the salad.
To make it more filling, you can add quinoa or chickpeas for extra fiber and protein.
You can use any mixed greens of your choice, or even spinach or kale for a different texture.
Storage/Reheating
If you have leftovers, store the salad components separately. Keep the grilled chicken and dressing in airtight containers in the fridge for up to 2 days.
I recommend storing the mixed greens and avocado separately as they can wilt or turn brown.
To reheat the chicken, simply warm it up in the microwave or on a skillet. Avoid reheating the salad or avocado as it’s best enjoyed fresh.
Related Recipes:
- Shrimp Avocado Salad
- Best Recipe For Chicken Salad
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken like rotisserie chicken if you’re short on time. Just make sure to shred or slice it to fit on top of the salad.
What other veggies can I add to the salad?
You can add any of your favorite veggies! Cucumbers, bell peppers, carrots, or radishes would all be great additions to this salad.
Can I make this salad ahead of time?
While the salad can be prepped ahead, it’s best to keep the dressing separate and add it just before serving to prevent the greens from getting soggy.
How can I make this recipe dairy-free?
Simply skip the feta cheese or replace it with a dairy-free cheese option. There are many plant-based cheeses available that would complement the flavors of this salad.
Can I grill the chicken on a stovetop grill pan instead of an outdoor grill?
Yes! If you don’t have access to an outdoor grill, you can cook the chicken on a stovetop grill pan or even a regular skillet. Just ensure the chicken is fully cooked by checking that the juices run clear.
Conclusion
This Grilled Chicken & Avocado Salad Bowl is a fresh and vibrant dish that’s perfect for a light yet satisfying meal. The combination of grilled chicken, creamy avocado, and the tangy dressing makes it a delicious option for any day of the week. I love how easily it comes together, and the best part is that you can customize it to fit your preferences. Whether you’re looking for a healthy lunch or dinner, this salad won’t disappoint!
📖 Recipe:
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Grilled Chicken & Avocado Salad Bowl
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Grilled Chicken & Avocado Salad Bowl is a refreshing and healthy choice, perfect for lunch or dinner. With lean grilled chicken, creamy avocado, and a tangy dressing, it’s a balanced meal offering a mix of savory, fresh, and creamy flavors. Packed with lean protein, healthy fats, and vegetables, this easy recipe is a great way to stay energized and nourished.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
4 cups mixed greens (lettuce, spinach, arugula, etc.)
1 avocado, sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup cucumber, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons fresh cilantro, chopped (optional)
For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
-
Preheat the grill to medium-high heat.
-
Brush the chicken breasts with olive oil and season them with salt, pepper, paprika, and garlic powder.
-
Grill the chicken for 6-8 minutes per side, or until fully cooked and juices run clear. Remove from the grill and let rest for 5 minutes before slicing.
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In a large bowl, combine the mixed greens, avocado slices, cherry tomatoes, red onion, cucumber, and feta cheese (if using).
-
In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, salt, and pepper.
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Drizzle the dressing over the salad and toss gently to combine.
-
Top the salad with the sliced grilled chicken and garnish with fresh cilantro, if desired.
Notes
For variations, try swapping feta with goat cheese or mozzarella, and add grilled shrimp or tofu for a different protein.
Spice it up by adding jalapeños to the salad or boosting the fiber with quinoa or chickpeas.
Store leftovers separately: keep the grilled chicken and dressing in airtight containers for up to 2 days, and avoid reheating avocado or greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 380 kcal
