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
Scale
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.
