Grilled Chicken Avocado Salad

Creamy avocado meets juicy grilled chicken in a salad that’s bright, satisfying, and perfect for nearly any meal. This Grilled Chicken Avocado Salad blends rich textures, fresh herbs, and a tangy lime-honey dressing to create a plate that feels indulgent but comes together in a flash. It’s one of those recipes that looks like you spent all afternoon on it, but the truth is it’s quick, clean, and forgiving — ideal for busy weeknights or relaxed weekend lunches.

If you love easy, nutrient-packed salads, you might also enjoy my roundup of 10 healthy salad recipes for more inspiration. This grilled chicken version is family-friendly, uncomplicated, and a great gateway dish for cooks who want to practice basic grilling and dressing techniques. Give it a try — your family might ask for it again next week.

What is Grilled Chicken Avocado Salad?

What’s in a name? Grilled Chicken Avocado Salad says it all: tender grilled chicken and buttery avocado sitting on a bed of greens, but there’s a lot of personality behind that simple title. Is it a salad? Is it a light dinner? Maybe it’s a picnic hero — who knows? And who could resist the thought that “the way to a man’s heart is through his stomach.” Maybe it was named by someone who won affection with a perfectly seared chicken breast and a ripe avocado. Try it and you’ll see why the name stuck. Go ahead — make it and find your own story to tell.

Why You’ll Love This

• Creamy meets crunchy: The avocado and dressing make each bite velvety, while the grilled chicken adds a slightly crisp, savory contrast. The result is a perfectly balanced mouthfeel that’s both satisfying and refreshing.
• Smart, budget-friendly cooking: Making this at home saves money over restaurant versions and lets you control portions and ingredients. With pantry staples like olive oil, garlic powder, and Dijon, it’s an economical weeknight win.
• Flavor-forward toppings: Cherry tomatoes and fresh cilantro add brightness, and the lime-honey dressing ties everything together with zesty, slightly sweet notes. If you like avocado-forward dishes, you may also want to try my twist on avocado tacos for another easy, flavorful meal.

This salad is an excellent balance of comfort and health — a reason to make it tonight.

How to Make

Quick Overview

This recipe is straightforward: marinate the chicken, sear it on a hot grill or grill pan, and toss together a quick avocado-tomato-cilantro mix. The standout element is the lime-honey Dijon dressing that livens up the rich avocado and grilled meat. Total time is about 30 minutes: 15 minutes active prep and 12–15 minutes cook time including resting.

Approximate times:

• Preparation: 15 minutes
• Cooking: 12–14 minutes
• Resting: 5 minutes
• Total: ~30–35 minutes

Ingredients

• 2 chicken breasts — boneless, skinless, about 6–8 ounces each
• 1 tablespoon olive oil — for marinating the chicken
• 1 teaspoon garlic powder — for chicken seasoning
• 1/2 teaspoon paprika — for chicken seasoning
• 1/2 teaspoon salt — for chicken seasoning
• 1/2 teaspoon black pepper — for chicken seasoning
• 1 teaspoon lemon juice — to brighten the chicken marinade
• 1 large avocado — diced, ripe but firm
• 1 cup cherry tomatoes — halved
• 1/4 cup fresh cilantro — chopped
• 1 cup lettuce or mixed greens — optional bed for the salad
• 2 tablespoons olive oil — for dressing
• 1 tablespoon fresh lime juice — for dressing
• 1 teaspoon honey — for dressing
• 1/2 teaspoon Dijon mustard — for dressing
• Salt & pepper to taste — for dressing and final seasoning

Directions

1. Prepare the chicken marinade: In a bowl, whisk together 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice.
2. Coat the chicken: Add the 2 chicken breasts to the bowl and toss so each breast is evenly coated. Let them marinate at room temperature for 15 minutes. This short marinade gives flavor without extra fuss.
3. Preheat grill or grill pan: Heat a grill or grill pan over medium-high heat until hot. Lightly oil the grate or pan to prevent sticking.
4. Cook the chicken: Place the marinated chicken on the hot grill. Cook for 6–7 minutes per side, or until the outside is golden brown and the internal temperature reaches 165°F. Timing will vary slightly based on thickness.
5. Rest and slice: Remove chicken from the grill and let rest on a cutting board for 5 minutes. Resting keeps the juices locked in. Slice the chicken thinly against the grain.
6. Make the avocado mixture: In a medium bowl, combine the diced avocado, halved cherry tomatoes, and chopped cilantro. Gently toss to combine without mashing the avocado.
7. Whisk the dressing: In a small bowl or jar, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, and salt & pepper to taste.
8. Assemble the salad: Arrange 1 cup lettuce or mixed greens on a platter if using. Top with the avocado-tomato-cilantro mixture, then arrange sliced chicken over the top.
9. Dress and serve: Drizzle the dressing evenly over the salad, or serve it on the side. Serve immediately and enjoy!

What to Serve With

• Crusty whole-grain bread or garlic crostini to soak up dressing
• A side of quinoa or brown rice for a more filling meal
• Light soup such as gazpacho or a chilled cucumber soup for hot days
• Lime-spritzed sparkling water, iced tea, or a crisp Sauvignon Blanc for drinks
• Extra lime wedges and hot sauce on the side for guests who like more heat

Top Tips for Perfecting

• Chicken thickness matters: Pound thicker breasts to even thickness or slice thinner breasts for consistent cooking. That prevents dry centers or overcooked edges.
• Choose the right avocado: Look for an avocado that yields slightly to gentle pressure. Overripe avocados will mash easily and become too soft for a composed salad.
• Rest the chicken: Don’t skip the 5-minute rest — it preserves juiciness and makes slicing easy.
• Dressing balance: Taste the dressing and adjust lime, honey, or salt. The best dressings are slightly bright and slightly sweet.
• Flavor add-ins: Crumbled queso fresco or feta adds saltiness; toasted pepitas or sliced almonds provide crunch.
• Avoid over-mixing avocado: Gentle folding keeps the avocado chunks intact and attractive.

Storing and Reheating Tips

• Refrigeration: Store leftover components separately when possible. Keep sliced chicken in an airtight container for up to 3 days. Store the avocado-tomato mix separately for up to 24 hours — avocado browns quickly.
• Combining leftovers: If you must store assembled salad, use a tight container and eat within 12–18 hours. Add fresh avocado and dressing just before serving to keep textures bright.
• Freezing: Avoid freezing this salad — avocados change texture and dressing separates. You can freeze raw chicken before cooking for up to 3 months, uncooked and properly wrapped.
• Reheating cooked chicken: Warm sliced chicken gently in a skillet over low heat for 2–3 minutes or microwave in short bursts until just warm. Avoid overheating to preserve juiciness.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless skinless chicken thighs are a great option for richer flavor. Adjust cooking time slightly and ensure they reach 165°F internally.

How do I prevent avocado from turning brown?
Use ripe but firm avocados and toss them in a little lime juice to slow browning. For leftovers, store them airtight with a squeeze of lime.

Is this salad good for meal prep?
Partially. Cook and store chicken and veggies separately. Prep lettuce and avocado right before eating for the best texture.

Can I make the dressing dairy-free or vegan?
The basic dressing is dairy-free and vegan-friendly as written. Replace honey with maple syrup to make it strictly vegan.

What if I don’t have a grill or grill pan?
You can cook the chicken in a skillet over medium-high heat or oven-roast at 400°F for about 18–22 minutes depending on thickness. Finish with a quick broil for color if desired.

Conclusion

This Grilled Chicken Avocado Salad is a reliable, flavorful weeknight hero that’s quick to prepare and endlessly adaptable. It’s proof that simple ingredients, a hot pan or grill, and a bright dressing can create a meal that feels special without a lot of fuss. If you’re looking for more inspiration or a variation to try next time, take a look at this lovely Chicken Avocado Salad – Creme De La Crumb to compare techniques and flavor ideas. Give this recipe a try, share it with family, and enjoy the fresh, satisfying flavors.