Grilled Chicken & Avocado Salad Bowl
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for the chicken)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 6 cups mixed salad greens (romaine, spinach, arugula mix)
- 1 large ripe avocado, peeled and sliced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh lemon juice (for dressing)
- 2 tablespoons extra virgin olive oil (for dressing)
- Salt and pepper for dressing
Instructions
- Preheat grill or grill pan to medium-high heat.
- Brush chicken breasts with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
- Grill chicken for 6–7 minutes per side, or until cooked through. Let rest 5 minutes, then slice.
- In a large bowl, combine salad greens, avocado, tomatoes, cucumber, and red onion.
- In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to make the dressing.
- Drizzle dressing over salad and gently toss to combine.
- Top salad with sliced grilled chicken. Serve immediately.
Notes
- Use freshly grilled or leftover chicken to save time.
- Slice avocado just before serving to prevent browning.
- Adjust the dressing seasoning to taste.
- Top with nuts or seeds for added crunch.
- Great with grilled corn or beans for a Tex-Mex variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
