This salad brings together juicy grilled chicken, creamy avocado, and crisp fresh vegetables into one satisfying bowl. It’s loaded with lean protein and healthy fats, yet still light enough for lunch or a nourishing dinner. The textures contrast beautifully—the tender chicken, smooth avocado, crunchy greens—and the homemade dressing adds just the right zing. Plus, it comes together in under 30 minutes, making it ideal for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra virgin olive oil (for dressing)
Salt and pepper for dressing
Directions
Preheat your grill (or use a grill pan) to medium-high heat.
Brush the chicken breasts with the tablespoon of olive oil and season on both sides with smoked paprika, garlic powder, salt and black pepper.
Grill the chicken for about 6–7 minutes per side (or until fully cooked and juices run clear). After cooking, remove from heat and let the chicken rest for 5 minutes before slicing.
Meanwhile, assemble the salad: In a large bowl, combine the mixed salad greens, avocado slices, cherry tomatoes, cucumber slices, and red onion.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss to combine the vegetables and avocado.
Slice the rested grilled chicken and place it on top of the salad. Serve immediately.
Servings and timing
Serves: 4 servings
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes
Variations
Swap the chicken for grilled shrimp or tofu for a pescatarian or vegetarian version.
Add grilled corn, black beans and a sprinkling of cheddar cheese for a Tex-Mex twist.
Replace the lemon-olive oil dressing with a cilantro-lime vinaigrette or a yogurt-herb dressing for different flavor profiles.
Use baby kale or spinach instead of mixed greens for a heartier base.
Add toasted nuts or seeds (e.g., pumpkin seeds, sunflower seeds) for extra crunch.
Storage/Reheating
Store leftover grilled chicken in an airtight container in the fridge for up to 3 days. Store the vegetables and dressing separately if possible, to keep things crisp. When ready to serve, reheat the chicken gently in a skillet or microwave, assemble with fresh greens and avocado, and dress right before eating. Avoid reheating the avocado or greens directly as they’ll lose texture and freshness.
FAQs
Why did my chicken turn out dry?
If the chicken is cooked too long or at too high a heat, it can dry out. Try cooking until it reaches 165 °F (~74 °C) internally and allow it to rest for a few minutes before slicing to retain juices.
Can I use frozen chicken or pre-cooked chicken?
Yes. You can use pre-cooked or leftover chicken. Just warm or slice it before adding to the salad. This makes the recipe even quicker.
How can I keep the avocado from turning brown?
Use a ripe but firm avocado, and slice it just before serving. The lemon juice in the dressing also helps slow browning. Keep the avocado separate until assembly if prepping ahead.
Can I make this salad ahead of time?
You can prep some elements ahead (grill the chicken, chop veggies), but assemble just before serving for best texture. Keep dressing separate until serving.
What can I substitute for the lemon-olive oil dressing?
You can use a simple vinaigrette (e.g., olive oil, balsamic vinegar, mustard), or try yogurt-herb dressing, cilantro-lime vinaigrette, or even a light tahini dressing.
Is this salad suitable for meal prep?
Yes, with some adjustments: store chicken, dressing and greens/veggies separately. Combine avocado and dressing just before eating to maintain freshness.
Can I make this gluten-free or dairy-free?
Yes — the core recipe is naturally gluten-free and dairy-free. Just ensure any optional add-ins you use are compliant with your dietary needs.
What sides pair well with this salad?
Whole-grain bread, pita chips, a side of roasted vegetables, or a light soup would complement the salad nicely.
How can I add more protein?
You can increase the chicken portion, add hard-boiled eggs, or include legumes such as chickpeas or black beans for extra protein and fiber.
Can I turn this into a warm salad?
Yes, you can serve the salad warm by using freshly grilled chicken and slightly warmed vegetables, then top with avocado at room temperature. Dress and serve immediately.
Conclusion
This Grilled Chicken & Avocado Salad Bowl is a flavorful, balanced meal that delivers on taste, texture and nutrition without taking a lot of time to prepare. Whether you’re looking for a quick weeknight dinner, a healthy lunch, or something to impress at a light gathering, this dish brings fresh, satisfying ingredients together in one bowl. Enjoy making it—and even more, enjoy eating it!
This Grilled Chicken & Avocado Salad Bowl is a fresh, wholesome meal made with juicy grilled chicken, creamy avocado, and crisp vegetables, all topped with a simple lemon-olive oil dressing. It’s quick, flavorful, and perfect for lunch or dinner.
