Go Back
–+ servings
Grilled chicken avocado salad with fresh greens and vegetables

Grilled Chicken Avocado Salad

Creamy avocado meets juicy grilled chicken in a salad that’s bright, satisfying, and perfect for nearly any meal.
No ratings yet
Print Pin
Course: Main
Cuisine: American
Keyword: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Grill or Grill Pan

Ingredients

Chicken Marinade

  • 2 breasts boneless, skinless chicken 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

Salad Ingredients

  • 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

Dressing

  • 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

Instructions

  • Prepare the chicken marinade: In a bowl, whisk together olive oil, garlic powder, paprika, salt, black pepper, and lemon juice.
  • Coat the chicken: Add the chicken breasts to the bowl and toss so each breast is evenly coated. Let them marinate at room temperature for 15 minutes.
  • 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.
  • 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.
  • Rest and slice: Remove chicken from the grill and let rest on a cutting board for 5 minutes. Slice the chicken thinly against the grain.
  • Make the avocado mixture: In a medium bowl, combine the diced avocado, halved cherry tomatoes, and chopped cilantro. Gently toss to combine.
  • Whisk the dressing: In a small bowl or jar, whisk together olive oil, fresh lime juice, honey, Dijon mustard, and salt & pepper to taste.
  • Assemble the salad: Arrange lettuce or mixed greens on a platter if using. Top with the avocado-tomato-cilantro mixture, then arrange sliced chicken over the top.
  • Dress and serve: Drizzle the dressing evenly over the salad, or serve it on the side. Serve immediately and enjoy!

Notes

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.