Grilled Chicken Avocado Salad

Short description

This Grilled Chicken Avocado Salad features juicy, marinated chicken atop crisp mixed greens, creamy avocado, fresh veggies, and a zesty homemade dressing. It’s light yet satisfying—perfect for a quick lunch or a healthy dinner.

Why You’ll Love This Recipe

I love how this salad balances flavors and textures—tender chicken, buttery avocado, crunchy veggies, all brought together with a tangy lime dressing. It’s fresh, nutritious, and so simple to throw together that it’s become one of my go-to meals when I want something wholesome without any fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Lime juice and zest

• Garlic, minced

• Chili powder or cumin

• Salt and pepper

• Mixed salad greens (such as romaine, spinach, arugula)

• Ripe avocado, sliced or diced

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Optional extras: corn kernels, black beans, fresh cilantro

directions

1. Marinate the chicken: In a bowl, whisk olive oil, lime juice and zest, minced garlic, chili powder or cumin, salt, and pepper. Add chicken and coat well; let it marinate for at least 15 minutes—or up to 2 hours in the fridge.

2. Grill the chicken: Preheat a grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74 °C (165 °F). Let rest 5 minutes, then slice.

3. Prepare the salad: In a large bowl or platter, arrange mixed greens. Top with sliced chicken, avocado, cherry tomatoes, cucumber, red onion, and any optional extras.

4. Make the dressing: In a jar, combine olive oil, lime juice, a pinch of salt and pepper, and a bit of honey or more lime for sweetness or tang—shake well.

5. Dress and serve: Drizzle dressing over the salad, toss gently to combine, and serve immediately.

Servings and timing

This salad serves 2–4, depending on appetite.

• Preparation time: about 10 minutes (plus marinating time)

• Grill time: around 12–14 minutes

• Total time: approximately 25–30 minutes (including marinating)

Variations

• Protein swap: I sometimes use grilled shrimp, salmon, or tofu instead of chicken.

• Grain boost: I’ll toss in cooked quinoa or farro to make it more filling.

• Cheesy touch: A sprinkle of feta or cotija cheese adds tangy richness.

• Spice it up: I’ll add sliced jalapeño or a dash of hot sauce for extra zing.

storage/reheating

• Storage: If I have leftovers, I store chicken separately in an airtight container and keep salad components chilled for up to 2 days.

• Reheating: I gently reheat chicken in the microwave or skillet, then add it cold or warm to fresh greens.

• Make-ahead: I’ll grill chicken ahead of time for fast assembly at lunchtime.

FAQs

What’s the best way to ripen avocado evenly?

I like to use firm-yet-ripe avocados. If they’re a bit underripe, I slice them just before serving so they soften on the salad.

Can I use bottled dressing instead?

Yes—I’ll often grab a citrus vinaigrette, but homemade lime dressing really brightens the dish.

Do I have to grill the chicken?

No—I sometimes pan-sear or bake it; grilling just adds a smoky flavor I enjoy.

How do I prevent the salad from getting soggy?

I always dress the salad right before serving and keep avocado and wet ingredients separate until ready to eat.

Can I turn this into a wrap?

Absolutely—I’ll wrap everything in a tortilla for a grab-and-go option that’s delicious and portable.

Conclusion

This Grilled Chicken Avocado Salad is fresh, flavorful, and easy to customize—plus it comes together in under 30 minutes. It’s a staple in my kitchen when I want something healthy without compromising on taste or satisfaction. I hope you enjoy assembling and savoring this bright, wholesome salad as much as I do!