If you’re craving a fresh, vibrant meal that combines smoky, tender chicken with creamy avocado and crisp veggies, this Grilled Chicken & Avocado Salad Bowl Recipe is exactly what you need. It’s a fantastic way to enjoy a healthy, satisfying dish that bursts with textures and flavors in every bite. The marriage of grilled spices, bright lemony dressing, and nutrient-packed greens makes this salad bowl a feel-good, anytime favorite that’s quick to prepare yet feels special enough for any mealtime occasion.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, yet each ingredient plays a crucial role in creating a delicious and colorful salad. From the juicy grilled chicken to the buttery avocado and the zing of fresh lemon dressing, every component harmonizes perfectly.
- 2 boneless, skinless chicken breasts: The lean protein star of this salad, ideal for grilling and slicing.
- 1 tablespoon olive oil: Used both for grilling the chicken and in the dressing to add richness and a smooth texture.
- Salt and pepper to taste: Essential seasoning that enhances all the natural flavors.
- 1 teaspoon paprika: Adds a smoky, warm depth to the grilled chicken.
- 1 teaspoon garlic powder: Boosts savory notes in the chicken seasoning.
- 4 cups mixed greens (lettuce, spinach, arugula, etc.): Provides a fresh, crisp base full of color and nutrients.
- 1 avocado, sliced: Brings creamy texture and healthy fats to balance the salad.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of sweetness and vibrant color.
- 1/4 cup red onion, thinly sliced: Offers a mild sharpness and a crunchy bite.
- 1/4 cup cucumber, sliced: Adds refreshing coolness and light crunch.
- 1/4 cup crumbled feta cheese (optional): Introduces a tangy creaminess if you want a bit of extra flavor.
- 2 tablespoons fresh cilantro, chopped (optional): Gives a bright herbal aroma and a fresh finish.
- 2 tablespoons olive oil (for dressing): Makes the dressing silky and ties all the salad ingredients together.
- 1 tablespoon lemon juice: Lends a zesty brightness that lifts every flavor.
- 1 teaspoon Dijon mustard: Provides a subtle tang and helps emulsify the dressing.
How to Make Grilled Chicken & Avocado Salad Bowl Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your grill to medium-high heat to get that perfect sear. Brush the chicken breasts with olive oil and generously season them with salt, pepper, paprika, and garlic powder. These spices will create a fragrant, flavorful crust when grilled. This seasoning step really sets the tone for your Grilled Chicken & Avocado Salad Bowl Recipe, so don’t skimp on these simple yet impactful flavors.
Step 2: Grill the Chicken
Grill the chicken breasts for about 6 to 8 minutes per side. You want the meat cooked through with those beautiful grill marks but still juicy inside. Check that the juices run clear before removing them from the grill. Let the chicken rest for 5 minutes after cooking—this is a small but essential step to keep the meat tender and juicy before slicing.
Step 3: Assemble the Salad Base
While the chicken is resting, gather your mixed greens, avocado slices, cherry tomatoes, red onion, cucumber, and feta cheese (if you’re using it). Toss these vibrant ingredients gently in a large salad bowl. The freshness and variety of colors here bring the whole salad bowl to life, ensuring each bite is a delightful combination of textures and flavors.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until fully combined into a smooth dressing. This simple mix adds a zesty, tangy punch that brightens the entire salad without overpowering the delicate ingredients.
Step 5: Dress and Add the Chicken
Drizzle the dressing over your tossed salad and gently toss again to coat everything evenly. Then, slice the rested grilled chicken breasts and arrange the pieces on top of the salad. Sprinkle chopped fresh cilantro over the top for an aromatic finish if you like. This final touch turns your Grilled Chicken & Avocado Salad Bowl Recipe into a stunning, ready-to-enjoy meal.
How to Serve Grilled Chicken & Avocado Salad Bowl Recipe
Garnishes
Adding fresh cilantro sprigs or a sprinkle of toasted nuts like almonds or walnuts can elevate the flavor and texture. A light dusting of cracked black pepper or a squeeze of extra lemon juice just before serving also adds a fresh kick. These little garnishes bring personality and vibrancy to your presentation.
Side Dishes
This salad bowl stands on its own as a wholesome meal, but if you want to round it out, consider pairing it with a warm crusty bread or a side of quinoa for some added heartiness. Light roasted vegetables or a simple vegetable soup also complement the clean, crisp flavors without overshadowing the main star.
Creative Ways to Present
Try serving your Grilled Chicken & Avocado Salad Bowl Recipe in individual bowls or mason jars for an eye-catching presentation that’s perfect for picnics or packed lunches. Layering the ingredients artistically gives a pop of color that’s as beautiful as it is appetizing. You can also add an edible flower or two for a charming, restaurant-quality touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. Keep the dressing separate if you can, to avoid the greens wilting. The grilled chicken and veggies will stay fresh for up to two days, making it easy to enjoy this salad for lunch the next day.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The avocado and fresh greens will lose their texture once frozen and thawed. For longer storage, freeze just the grilled chicken separately and prepare fresh salad components when ready to eat.
Reheating
Reheat grilled chicken slices gently in the microwave or a skillet over low heat to keep them juicy and tender. Avoid overdrying the meat by reheating just until warm. Then add the chicken to freshly tossed greens and avocado for the best taste and texture in your Grilled Chicken & Avocado Salad Bowl Recipe.
FAQs
Can I use a grill pan instead of an outdoor grill?
Absolutely! A grill pan works wonderfully for this recipe and gives you those classic grill marks and smoky flavor without needing an outdoor setup. Just be sure to preheat the pan well and use a little oil to prevent sticking.
What can I substitute for feta cheese?
If you’re not a fan of feta or want a dairy-free option, goat cheese, queso fresco, or even finely diced olives can offer a similar tangy element. Or simply omit it—the salad is delicious with or without cheese.
Is this salad suitable for meal prep?
Yes! The Grilled Chicken & Avocado Salad Bowl Recipe is excellent for meal prepping. Keep the dressing separate and add avocado just before eating to prevent browning. It makes a quick, nourishing lunch or dinner perfect for busy days.
Can I add other vegetables to the salad?
Definitely. Feel free to customize with bell peppers, shredded carrots, or radishes to add extra crunch and color. This recipe is very versatile and welcomes your personal twist.
How do I know when the chicken is fully cooked?
Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C). Alternatively, cut into the thickest part to ensure there are no pink areas and the juices run clear—these are signs your grilled chicken is perfectly cooked and safe to eat.
Final Thoughts
Now that you’ve discovered the simple steps and fresh ingredients that make the Grilled Chicken & Avocado Salad Bowl Recipe such a standout dish, it’s time to give it a try. Whether you’re after a nutritious weeknight dinner or a delightful meal to impress guests, this salad bowl is guaranteed to satisfy your craving for something healthy, tasty, and beautifully colorful. Trust me, once you taste how well all these flavors come together, this will quickly become one of your favorite go-to recipes.
Print
Grilled Chicken & Avocado Salad Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A fresh and flavorful grilled chicken and avocado salad bowl featuring tender, seasoned chicken breasts grilled to perfection and served over a vibrant mix of greens, avocado, cherry tomatoes, cucumber, and red onion. Finished with a zesty lemon-Dijon dressing and optional feta cheese for a satisfying and nutritious meal, perfect for a light lunch or dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Salad
- 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)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot and ready for cooking the chicken breasts evenly.
- Season Chicken: Brush the chicken breasts with 1 tablespoon of olive oil. Season both sides generously with salt, pepper, paprika, and garlic powder to infuse the meat with flavor.
- Grill Chicken: Place the chicken breasts on the grill. Cook for 6-8 minutes per side, turning once, until the chicken is fully cooked through and juices run clear. Once done, remove from the grill and let rest for 5 minutes to allow juices to redistribute.
- Prepare Salad Base: While the chicken rests, combine the mixed greens, sliced avocado, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and feta cheese in a large bowl. Toss gently to mix the ingredients.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined and emulsified.
- Toss Salad: Drizzle the prepared dressing over the salad mixture. Toss gently to coat all the ingredients evenly with the dressing without mashing the avocado.
- Assemble Salad Bowl: Slice the rested grilled chicken into strips and arrange them on top of the dressed salad. Garnish with fresh chopped cilantro if desired for an added burst of flavor.
Notes
- Letting the grilled chicken rest before slicing helps keep it juicy.
- Feta cheese and cilantro are optional but add great flavor.
- You can substitute the mixed greens with your favorite salad greens.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- This salad can be served warm or chilled, depending on preference.
