Grilled Chicken & Avocado Salad Bowl Recipe

This Grilled Chicken & Avocado Salad Bowl is the perfect combination of lean protein, fresh vegetables, and healthy fats. The grilled chicken adds a smoky flavor, while the creamy avocado adds richness to the salad. Topped with a light, zesty dressing, this salad bowl is a satisfying, nutritious meal that’s perfect for lunch, dinner, or meal prep. It’s easy to make, filling, and full of vibrant flavors!

Why You’ll Love This Recipe

This salad is a perfect balance of textures and flavors. The tender grilled chicken pairs beautifully with the creamy avocado, crisp greens, and crunchy toppings. The light dressing enhances all the ingredients without overpowering them, making it a refreshing yet filling meal. It’s a versatile recipe that can be customized with your favorite veggies and toppings, and it’s easy to prepare, making it great for busy weeknights or meal prepping for the week ahead.

Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 large avocado, diced
• 4 cups mixed greens (such as spinach, arugula, or romaine)
• 1/2 cucumber, sliced
• 1/2 red bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons pumpkin seeds or sunflower seeds (optional for crunch)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Grilled Chicken:

1. Preheat the grill: Heat the grill or grill pan over medium-high heat.
2. Prepare the chicken: Brush the chicken breasts with olive oil and season with garlic powder, paprika, salt, and pepper.
3. Grill the chicken: Place the chicken breasts on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Once done, remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.

For the Salad:

1. Assemble the salad: In a large bowl, combine the mixed greens, cucumber, bell pepper, red onion, cherry tomatoes, and pumpkin seeds (if using).
2. Add the avocado: Gently fold in the diced avocado, being careful not to mash it.
3. Add the grilled chicken: Top the salad with the sliced grilled chicken.

For the Dressing:

1. Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper until the dressing is well combined.
2. Drizzle over the salad: Drizzle the dressing over the salad and toss gently to coat.

Serve:

1. Serve immediately: Divide the salad into bowls and serve immediately, garnished with any extra seeds or fresh herbs if desired.

Servings and Timing

• Servings: 2-3
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Add cheese: Crumbled feta, goat cheese, or shredded cheddar can add extra flavor and creaminess to the salad.
• Add more veggies: Feel free to add extra vegetables like carrots, cucumbers, or corn for more crunch and color.
• Swap the chicken: You can substitute grilled chicken with grilled shrimp, steak, or a plant-based protein like tofu for a vegetarian version.
• Use a different dressing: If you prefer a different flavor, you can use balsamic vinaigrette, ranch dressing, or a tahini dressing to complement the salad.

Storage/Reheating

• Storage: Store the salad ingredients (without the dressing) in an airtight container in the refrigerator for up to 2 days. The grilled chicken and salad components will stay fresh, but the avocado may brown slightly, so it’s best to add it just before serving.
• Reheating: If you have leftover grilled chicken, you can reheat it in the microwave or in a skillet over low heat. Just make sure not to overheat the chicken to keep it tender.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes! You can use rotisserie chicken or leftover cooked chicken if you want to save time. Just shred or slice it and add it to the salad.

Can I make this salad ahead of time?

You can prepare most of the ingredients ahead of time, like the grilled chicken and veggies, but it’s best to assemble the salad and add the avocado right before serving to keep it fresh.

Can I make this salad spicy?

Yes, you can add some heat by drizzling hot sauce over the salad or mixing sliced jalapeños into the vegetables. You could also add a pinch of chili flakes to the dressing for a spicy kick.

What other toppings can I add to this salad?

Feel free to add extras like croutons, olives, shredded cheese, or even a hard-boiled egg for added protein.

Conclusion

This Grilled Chicken & Avocado Salad Bowl is a refreshing and healthy meal that’s full of flavor and texture. The grilled chicken is juicy and smoky, while the creamy avocado adds richness to the fresh, crunchy vegetables. The tangy lime dressing brings everything together, making this salad a satisfying meal that’s perfect for any occasion. It’s a great way to enjoy a light yet filling meal with minimal effort!

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