Looking for a fresh, nutritious meal that’s both satisfying and simple to prepare? This Grilled Chicken Salad with Avocado is my go-to recipe when I want something that’s packed with flavor but won’t weigh me down. The combination of juicy grilled chicken, creamy avocado, and crisp vegetables creates a perfect balance of textures and flavors that’ll make you forget you’re eating healthy.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 ripe avocados, diced
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Start by marinating the chicken breasts. Combine 2 tablespoons olive oil, garlic powder, oregano, salt, and pepper in a bowl. Coat the chicken evenly and let it sit for at least 15 minutes.
- Preheat your grill to medium-high heat (around 375°F). While it’s heating up, prepare your vegetables.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
- Whisk together the remaining olive oil, lemon juice, salt, and pepper to make the dressing.
- Slice the chicken against the grain and add it to the salad. Gently fold in the diced avocado.
- Drizzle with the prepared dressing just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- For the juiciest chicken, don’t skip the resting time after grilling. This allows the juices to redistribute throughout the meat.
- To prevent browning, add the avocado just before serving.
- If you’re meal prepping, store the dressing separately and add it when you’re ready to eat.
- No grill? You can use a grill pan or regular skillet on the stovetop.
- For extra flavor, try adding crumbled feta cheese or toasted pine nuts.
- Choose avocados that yield slightly when gently pressed – they should be ripe but not too soft.
This Grilled Chicken Salad with Avocado is perfect for meal prep, light dinners, or even entertaining guests. The combination of lean protein, healthy fats from the avocado, and fresh vegetables makes it a nutritious choice that doesn’t sacrifice flavor. Remember to adjust the seasoning to your taste, and don’t be afraid to make it your own with additional toppings or vegetables.
Grilled Chicken Salad with Avocado
Ingredients
- 2 boneless skinless chicken breasts
- 2 ripe avocados diced
- 6 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cucumber sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Start by marinating the chicken breasts. Combine 2 tablespoons olive oil, garlic powder, oregano, salt, and pepper in a bowl. Coat the chicken evenly and let it sit for at least 15 minutes.
- Preheat your grill to medium-high heat (around 375°F). While it's heating up, prepare your vegetables.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
- Whisk together the remaining olive oil, lemon juice, salt, and pepper to make the dressing.
- Slice the chicken against the grain and add it to the salad. Gently fold in the diced avocado.
- Drizzle with the prepared dressing just before serving.
