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
Scale
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.
