If you’re looking for a vibrant, nourishing meal that feels both fresh and satisfying, the Grilled Chicken & Avocado Salad Bowl Recipe is an absolute winner. It’s a perfect harmony of smoky grilled chicken, creamy avocado, juicy cherry tomatoes, and crisp greens, all brought together with a zingy lemon-Dijon dressing. Whether you want a quick lunch or a colorful dinner, this recipe is bursting with textures and flavors that will leave you smiling at every bite.
Ingredients You’ll Need
To make this Grilled Chicken & Avocado Salad Bowl Recipe come alive, you only need simple, wholesome ingredients that each bring something special to the table. From the creamy avocado adding richness, to the paprika-spiced chicken delivering smoky notes, every component plays a vital role.
- 2 boneless, skinless chicken breasts: The star protein that grills up juicy and full of flavor.
- 1 tablespoon olive oil: Helps keep the chicken moist and adds a silky touch.
- Salt and pepper to taste: Essential for seasoning and enhancing all other flavors.
- 1 teaspoon paprika: Adds a smoky warmth that’s subtle but impactful.
- 1 teaspoon garlic powder: Gives a savory backbone to the chicken.
- 4 cups mixed greens (lettuce, spinach, arugula, etc.): A fresh, crunchy base packed with nutrients and color.
- 1 avocado, sliced: Creamy, buttery texture that balances the grilled chicken perfectly.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness to brighten the bowl.
- 1/4 cup red onion, thinly sliced: Adds a mild, sharp bite for contrast.
- 1/4 cup cucumber, sliced: Cool and refreshing crunch for balance.
- 1/4 cup crumbled feta cheese (optional): Salty, tangy cheese to elevate the salad.
- 2 tablespoons fresh cilantro, chopped (optional): Herbal freshness that adds a lovely finishing touch.
- 2 tablespoons olive oil: For the bright, zesty dressing.
- 1 tablespoon lemon juice: Adds vibrant acidity that lifts the dish.
- 1 teaspoon Dijon mustard: A bit of tang and depth for the dressing.
- Salt and pepper to taste: To balance the dressing flavor perfectly.
How to Make Grilled Chicken & Avocado Salad Bowl Recipe
Step 1: Prepare and Season the Chicken
Start by heating your grill to medium-high. While it warms up, take your chicken breasts and brush them lightly with olive oil—this helps lock in moisture and creates a beautiful sear. Season generously with salt, pepper, paprika, and garlic powder to build layers of fragrant, savory flavor that will sing once grilled.
Step 2: Grill the Chicken to Perfection
Place the chicken on the hot grill and cook for about 6 to 8 minutes on each side. The goal here is a tender, juicy interior with lovely grill marks on the outside. When the juices run clear, it’s ready to come off. Let the chicken rest five minutes; resting is key to keeping it succulent when sliced.
Step 3: Assemble the Salad Base
While the chicken rests, toss together your mixed greens, sliced avocado, cherry tomatoes, red onion, cucumber, and optional feta cheese in a large bowl. This combination is where fresh textures and natural sweetness start to build the salad’s bright and satisfying personality.
Step 4: Whisk the Dressing
In a small bowl, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk until everything comes together in a balanced, tangy dressing that will bring all the ingredients to life with just the right kick of acidity and smooth mouthfeel.
Step 5: Dress and Toss
Drizzle the dressing over your salad mixture, then toss gently. You want every bite to have a little touch of that zesty dressing without wilting the greens, so be gentle and thorough.
Step 6: Top with Grilled Chicken and Cilantro
Slice your rested grilled chicken and arrange it on top of your dressed salad. Scatter fresh chopped cilantro over the bowl if you’re using it—this bright herb adds a fresh, slightly citrus flavor that perfectly complements the avocado and chicken.
How to Serve Grilled Chicken & Avocado Salad Bowl Recipe
Garnishes
To make your Grilled Chicken & Avocado Salad Bowl Recipe truly pop, add a few extra touches like a sprinkle of sesame seeds, a wedge of lemon for squeezing, or a drizzle of balsamic glaze. These garnishes bring an extra dimension of flavor and make the presentation feel special without extra fuss.
Side Dishes
This salad bowl is substantial on its own, but if you want to turn it into a heartier meal, pair it with warm crusty bread, garlic naan, or even a light soup on the side. These sides complement the freshness and balance the meal perfectly.
Creative Ways to Present
For a fun twist, serve the components deconstructed in a beautiful bowl or platter and let everyone build their own salad. You might also try layering it in a mason jar for a portable, Instagram-worthy lunch that keeps the greens crisp and the chicken flavorful until mealtime.
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Chicken & Avocado Salad Bowl Recipe, store the chicken and salad ingredients separately in airtight containers. This prevents sogginess from the dressing soaking into the greens. The avocado is best sliced fresh, but if you want to store, sprinkle a touch of lemon juice over it to slow browning.
Freezing
While the grilled chicken itself freezes well, the salad ingredients do not. For best results, freeze leftover chicken on its own, tightly wrapped or in a sealed container, then thaw and reheat when ready to eat. Reassemble the salad fresh for optimal texture and taste.
Reheating
Reheat your grilled chicken gently in the oven or on the stovetop until warmed through. Avoid microwaving if possible to maintain juicy texture. Add the chicken atop a fresh salad once heated for a perfect meal.
FAQs
Can I use another type of meat instead of chicken?
Absolutely! This recipe works wonderfully with grilled shrimp, turkey breast, or even tofu for a vegetarian twist. Just adjust cooking times accordingly to keep things juicy and flavorful.
How do I keep the avocado from turning brown?
To slow browning, toss your avocado slices lightly with lemon or lime juice. This acidity helps maintain that beautiful green color until you’re ready to serve.
Is it okay to prepare the dressing in advance?
You sure can! The dressing tastes great when made a day ahead and stored in the refrigerator. Just give it a good whisk before dressing your salad to bring everything back together.
Can I add other vegetables to the salad bowl?
Definitely. Feel free to get creative with bell peppers, radishes, or even roasted corn. The key is balancing flavors and textures so the salad stays fresh and vibrant.
What’s the best way to grill chicken evenly?
Make sure your grill is preheated to medium-high and the chicken breasts are of even thickness, or pound them gently to uniform thickness. This helps them cook evenly and prevents drying out.
Final Thoughts
Making the Grilled Chicken & Avocado Salad Bowl Recipe is like inviting sunshine to your plate. It’s fresh, flavorful, and packed with textures that make each forkful exciting. I hope you enjoy putting this bowl together as much as I enjoy sharing it—it really is a simple, wholesome dish that brightens up any day. Give it a try and watch it become your new favorite!
Print
Grilled Chicken & Avocado Salad Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh and nutritious Grilled Chicken & Avocado Salad Bowl featuring perfectly seasoned grilled chicken breasts served atop a vibrant mix of greens, avocado, cherry tomatoes, and crisp vegetables, all tossed in a zesty lemon Dijon dressing. This easy-to-make meal is ideal for a healthy lunch or light dinner and is packed with protein and healthy fats.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the 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)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the grill: Preheat your grill to medium-high heat to ensure it’s hot enough to cook the chicken evenly and develop a nice sear.
- Season the chicken: Brush the chicken breasts with olive oil, then evenly season them with salt, pepper, paprika, and garlic powder to infuse robust flavors.
- Grill the chicken: Place the chicken on the grill and cook for 6-8 minutes on each side, or until the chicken is thoroughly cooked and the juices run clear. Remove the chicken from the grill and let it rest for 5 minutes to retain its juiciness before slicing.
- Prepare the salad base: In a large bowl, combine the mixed greens, sliced avocado, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and crumbled feta cheese if using.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper until the dressing is smooth and emulsified.
- Toss the salad: Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
- Assemble and serve: Top the dressed salad with the sliced grilled chicken and garnish with fresh cilantro if desired. Serve immediately for the best texture and flavor.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- For a dairy-free option, omit the feta cheese.
- You can substitute grilled chicken with grilled tofu or tempeh for a vegetarian alternative.
- If you don’t have a grill, you can cook the chicken in a grill pan or skillet over medium-high heat.
- Avocado will brown if exposed to air for too long, so assemble the salad just before serving.
