Easy Grilled Chicken & Avocado Salad Bowl Recipe for Summer

Summer’s heat calls for something light yet satisfying, and this delectable grilled chicken and avocado salad bowl hits the perfect balance.

Fresh ingredients dance together in a vibrant melody of flavors that will instantly refresh your palate.

Crisp greens provide a cool foundation for tender, perfectly seasoned grilled chicken.

Creamy avocado slices add a luxurious texture that complements the smoky meat.

Zesty lime dressing brightens every single bite with a tangy punch.

Each ingredient is carefully selected to create a nutritious and mouthwatering meal that takes just minutes to prepare.

This salad bowl promises a delightful culinary experience that will make you fall in love with healthy eating.

Step-By-Step Guide To Grilled Chicken And Avocado Salad

Step 1: Sizzle the Chicken

• Garlic powder
• Paprika
• Onion powder
• Salt
• Black pepper

Grill the chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F.

Let the chicken rest briefly, then slice it into thin, juicy strips.

Step 2: Build Fresh Salad Base

• Mixed salad greens
• Creamy avocado slices
• Bright cherry tomatoes
• Crisp cucumber
• Zesty red onion

Step 3: Whip Up Tangy Dressing

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey (optional)
• Salt and pepper

Whisk until the dressing becomes smooth and well-integrated.

Step 4: Compose Your Culinary Masterpiece

• Sliced grilled chicken
• Crumbled feta cheese (optional)
• Crunchy sliced almonds or walnuts (optional)

Step 5: Dress and Devour

Drizzle the tangy dressing over the salad and gently toss.

Serve immediately and savor every delicious bite of this wholesome meal!

Helpful Tips To Perfect Chicken And Avocado Salad

• Use a meat thermometer to ensure chicken reaches 165F (75C) for safe consumption and juicy texture.
• Let chicken sit with spices for 15-30 minutes before grilling to enhance taste absorption.
• Cut chicken against the grain for tender, easy-to-eat pieces that maintain moisture.
• Add avocado slices just before serving to prevent browning and maintain bright green color.
• Swap nuts or add toasted seeds for different textures and extra nutritional boost.

Creative Twists To Try On Grilled Chicken Salad

• Low-Carb Zucchini Noodle Version: Replace mixed greens with spiralized zucchini noodles for a lower-carb alternative that maintains the fresh, light texture of the original salad.
• Vegan Tofu Protein Swap: Substitute grilled chicken with marinated and grilled firm tofu, using nutritional yeast instead of feta cheese to create a plant-based protein bowl.
• Mediterranean Herb Infusion: Enhance the chicken marinade with fresh oregano, thyme, and rosemary, and replace balsamic vinegar with lemon juice for a brighter, Mediterranean-inspired flavor profile.

Best Pairings To Serve With Grilled Chicken Salad

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the grilled chicken's smoky flavor and cut through the creamy avocado richness.
• Refresh with Citrus Mocktail: Create a zesty lime and mint sparkling water that mirrors the salad's bright, fresh ingredients and cleanses the palate between bites.
• Match with Herbal Craft Beer: Choose a light wheat beer or pale ale with herbal notes that enhance the salad's green elements and grilled chicken's seasoned profile.
• Boost with Sparkling Water Twist: Add cucumber or lemon slices to sparkling water for a hydrating, low-calorie beverage that echoes the salad's clean, vibrant flavor palette.

Tips To Store Grilled Chicken And Avocado Salad

• Store leftover salad components separately in airtight containers. Keep chicken, greens, and dressing in different sealed containers to maintain freshness for 3-4 days.
• Wrap cooled grilled chicken tightly in plastic wrap, then place in freezer bag. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.
• Warm chicken gently in microwave at 50% power for 30-45 seconds, or in skillet over medium-low heat until internal temperature reaches 165F. Avoid overheating to prevent dryness.
• Add fresh greens and dressing just before serving to prevent wilting and maintain crisp texture. Discard soggy or browning vegetables for best taste and quality.

FAQs

• How do I know if the chicken is fully cooked?

Check the internal temperature with a meat thermometer. It should reach 165F (75C) to ensure it’s safe to eat and properly cooked.

• Can I use a different type of meat instead of chicken?

Yes, you can substitute chicken with grilled shrimp, salmon, or turkey breast for variety.

• Is this recipe considered healthy?

Absolutely! It’s packed with lean protein from chicken, healthy fats from avocado, and nutrients from fresh vegetables.

• What if I don't have balsamic vinegar for the dressing?

You can replace it with apple cider vinegar or red wine vinegar as a quick alternative.

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Ingredients For Grilled Chicken And Avocado Salad Bowl

• Chicken Breast: A lean and flavorful protein that provides the main substance of the salad.
• Feta Cheese: A tangy and creamy cheese that adds a rich flavor to the dish.

• Mixed Greens, Cherry Tomatoes, Cucumber, Red Onion: A fresh and colorful base that provides crunch, nutrition, and vibrant flavors.
• Avocado: A creamy and nutritious fruit that adds richness and healthy fats to the salad.

• Olive Oil, Balsamic Vinegar, Dijon Mustard, Honey: A balanced dressing that brings together sweet, tangy, and savory flavors.
• Almonds, Walnuts: Crunchy nuts that provide texture and a nutty flavor to the salad.
• Salt, Pepper, Garlic Powder, Paprika, Onion Powder: Seasonings that enhance the overall taste of the chicken and dressing.

Grilled Chicken & Avocado Salad Bowl Recipe

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4.7 from 27 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Succulent grilled chicken dances with creamy avocado in this Mediterranean-inspired salad bowl, promising a fresh culinary journey. Crisp greens, zesty dressing, and perfectly charred chicken create a light yet satisfying meal that will refresh your palate.

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Ingredients

Scale 1x2x3x

Protein:

• 2 boneless, skinless chicken breasts

Seasoning:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and pepper, to taste

Salad Components:

• 4 cups mixed greens (such as spinach, arugula, or lettuce)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup sliced almonds or walnuts (optional)

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Instructions

1. Ignite the grill or grill pan to medium-high heat, ensuring an even cooking surface around 400°F for optimal chicken preparation.
2. Massage chicken breasts with olive oil and a blend of garlic powder, paprika, onion powder, salt, and pepper, creating a robust flavor profile.
3. Grill chicken for 6-7 minutes per side, monitoring internal temperature until it reaches 165°F (75°C), ensuring complete and safe cooking.
4. Allow grilled chicken to rest for 3-4 minutes, then slice thinly against the grain for tender, juicy pieces.
5. In a spacious mixing bowl, layer mixed greens with vibrant avocado slices, halved cherry tomatoes, crisp cucumber chunks, and thinly sliced red onion.
6. Craft a zesty dressing by whisking olive oil, balsamic vinegar, Dijon mustard, optional honey, and seasoning until smooth and well-incorporated.
7. Distribute salad mixture evenly among serving bowls, creating an appetizing base.
8. Arrange sliced grilled chicken atop the greens, strategically placing optional crumbled feta and toasted almond or walnut slivers.
9. Drizzle prepared dressing over the salad, gently tossing to ensure even coating without bruising delicate ingredients.
10. Serve immediately, presenting a nutritious and satisfying culinary creation.

Notes

• Marinate the chicken for extra flavor by letting it sit in the seasoning mix for 30 minutes before grilling, enhancing the taste and tenderness.
• Grill chicken on high heat to achieve those beautiful char marks while keeping the inside juicy and preventing dryness.
• use grilled tofu for vegetarians, skip feta for dairy-free, or add quinoa for extra protein.
• Prep ingredients ahead of time to make this a quick weeknight meal, storing chopped vegetables and cooked chicken separately in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 475 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 35 g
• Saturated Fat: 6 g
• Unsaturated Fat: 27 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 7 g
• Protein: 38 g
• Cholesterol: 90 mg