If you are searching for a salad that combines vibrant colors, fresh textures, and a burst of bold flavors, this Grilled Chicken Avocado Salad Recipe is exactly what you need. Juicy marinated grilled chicken perfectly complements creamy avocado, crisp greens, and a zesty homemade dressing. Each bite offers a harmonious blend of smoky, tangy, and refreshing notes that make it a perfect dish for lunch, dinner, or even a casual gathering. This recipe is as satisfying as it is healthy, and it effortlessly impresses your taste buds without complicated steps.
Ingredients You’ll Need
What makes this salad truly shine is the simplicity and quality of its ingredients. Every component brings a unique taste or texture that contributes to the overall balance—from the tender grilled chicken to the creamy avocado and crunchy toasted seeds.
- Boneless, skinless chicken breasts (2 large): The star protein, easy to grill and soak up the marinade flavors.
- Olive oil (several tablespoons): Adds richness and helps with marinating plus dressing the salad.
- Fresh lemon juice: Brightens the marinade and dressing with refreshing acidity.
- Garlic powder, onion powder, smoked paprika, oregano, cumin: These spices create a smoky, warm flavor profile that makes the chicken irresistible.
- Mixed salad greens (6 cups): Provides a crisp, fresh base with pleasant variety in texture and color.
- Cherry or grape tomatoes (1 cup): Adds juicy bursts of sweetness to balance savory elements.
- Cucumber (1 medium): Offers cool crunch and a mild flavor contrast.
- Red onion (1 small): Thin slices add sharpness and a pleasant bite.
- Avocado (1 large): Creamy, buttery texture that takes the salad to the next level.
- Feta cheese (1/3 cup, crumbled): Salty and tangy, it pairs beautifully with the other ingredients.
- Toasted pumpkin seeds or sliced almonds (1/4 cup): Adds satisfying crunch and nutty flavor.
- Fresh cilantro or parsley (1/4 cup): Bright herbs bring freshness and a splash of green.
- Dijon mustard, honey, garlic clove, salt & pepper for dressing: These combine into a luscious, zesty dressing that ties everything together perfectly.
How to Make Grilled Chicken Avocado Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, fresh lemon juice, garlic powder, onion powder, smoked paprika, oregano, cumin if you like, salt, and black pepper in a small bowl. This marinade packs a flavorful punch that will infuse the chicken with smoky, tangy goodness.
Step 2: Marinate the Chicken
Slice thick chicken breasts horizontally to get thinner cutlets for even grilling and juiciness. Pat dry, then coat the chicken thoroughly in the marinade. Cover and refrigerate it for at least 20 to 30 minutes, or longer if time allows for a deeper flavor soak.
Step 3: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat, and oil the surface lightly to prevent sticking. This step ensures those beautiful grill marks and delicious sear on your chicken pieces.
Step 4: Grill the Chicken
Place your marinated chicken on the hot grill and cook for about 4 to 6 minutes per side. Resist the urge to flip frequently; let the chicken sear properly for the best texture and flavor. The chicken is done once it reaches an internal temperature of 165°F or 74°C.
Step 5: Rest and Slice
Transfer the grilled chicken to a resting plate for 5 to 10 minutes. This allows the juices to redistribute, keeping it moist and tender. Then slice into strips or bite-sized pieces against the grain for maximal tenderness.
Step 6: Assemble the Salad Base
While the chicken grills and rests, toss together mixed greens, halved cherry tomatoes, cucumber slices, and thinly sliced red onion in a large bowl. This fresh, crunchy mixture forms the perfect canvas for the star ingredients.
Step 7: Make the Dressing
Combine extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper in a jar or bowl, shaking or whisking until emulsified. Thin it with water if necessary, then taste and adjust seasoning to your liking.
Step 8: Dress and Layer
Drizzle half the dressing onto the salad base and gently toss to coat everything evenly. Then add the avocado, crumbled feta, toasted seeds or nuts, and fresh herbs without mixing too aggressively to preserve delicate textures.
Step 9: Top with Grilled Chicken
Arrange the sliced grilled chicken over the salad, drizzle the remaining dressing over the chicken, and finalize with optional garnishes like chili flakes or citrus wedges for an extra splash of flavor. Serve immediately to enjoy the contrast between warm chicken and fresh greens.
How to Serve Grilled Chicken Avocado Salad Recipe
Garnishes
A few extra lemon or lime wedges on the side let everyone brighten their salad further with citrus as desired. Fresh herbs like cilantro or parsley add a fragrant pop that is irresistible. For those who enjoy a bit of heat, a pinch of chili flakes sprinkled on top livens the dish up even more.
Side Dishes
This salad is hearty enough to be a main course, but pairing it with a light soup or crusty whole-grain bread can make the meal feel even more satisfying. Think of simple sides that complement without overpowering such as a chilled gazpacho or roasted vegetable medley.
Creative Ways to Present
Try serving this salad in individual bowls showcasing the vibrant layers or arrange the components artistically on a large platter for a family-style feast. You can also stuff the grilled chicken strips and salad filling into whole wheat pita pockets for a portable lunch variation.
Make Ahead and Storage
Storing Leftovers
Keep leftover grilled chicken and salad ingredients separate for best results. Store the chicken in an airtight container refrigerated for up to 3 days, and keep the salad components crisp by storing greens and other fresh veggies in a separate container with paper towels to absorb moisture.
Freezing
This salad is best enjoyed fresh, but if you want to freeze, only freeze the grilled chicken. Wrap it tightly and place in a freezer-safe bag for up to 2 months. Salad greens and avocado do not freeze well, as they will become mushy.
Reheating
Warm the grilled chicken gently in a pan over low heat or briefly in the microwave just until heated through to avoid drying it out. Serve immediately on freshly tossed salad for the best textures contrast.
FAQs
Can I use other types of greens instead of mixed salad greens?
Absolutely! Baby spinach, arugula, or kale can all be fantastic alternatives or additions. Each brings its own flavor and texture that can personalize your Grilled Chicken Avocado Salad Recipe.
What can I substitute for feta cheese if I don’t have it?
You can use goat cheese for a similar tangy creaminess, or even a mild shredded cheese like mozzarella if you prefer something less intense. The cheese adds a nice salty dimension but feel free to omit it if dairy-free.
Is it necessary to marinate the chicken? Can’t I just season and grill?
While you can grill chicken with only seasoning, marinating really boosts flavor and helps keep the meat juicy. The lemon juice and spices in this recipe soak in over time and create that signature taste you love.
Can this salad be made vegetarian?
Definitely! Skip the chicken and add grilled halloumi or hearty roasted chickpeas instead. Your Grilled Chicken Avocado Salad Recipe becomes just as satisfying and packed with protein.
How do I prevent the avocado from browning in the salad?
Using ripe avocado and dressing the salad right before serving helps prevent browning. The acidity in the lemon-based dressing also slows oxidation. If prepping ahead, store avocado slices in a bit of lemon juice until ready to add.
Final Thoughts
This Grilled Chicken Avocado Salad Recipe is a wonderful go-to when you want something fresh, delicious, and packed with nutrients. Its brilliant medley of flavors and textures will delight your senses and keep you coming back for more. Don’t hesitate to whip this up for your next meal—you’ll love how effortlessly impressive it tastes!
Print
Grilled Chicken Avocado Salad Recipe
- Prep Time: 0h 45m
- Cook Time: 0h 12m
- Total Time: 0h 57m
- Yield: 2 to 3 main course servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and satisfying Grilled Chicken Avocado Salad combining smoky marinated grilled chicken with fresh mixed greens, ripe avocado, juicy tomatoes, crunchy nuts, and a zesty lemon-Dijon dressing. Perfect for a healthy main course that balances protein, healthy fats, and refreshing vegetables.
Ingredients
For the grilled chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or sweet paprika)
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin (optional but recommended)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
For the salad:
- 6 cups mixed salad greens (romaine, spring mix, or baby spinach), washed and dried
- 1 cup cherry or grape tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- 1 small red onion, thinly sliced
- 1 large ripe avocado, sliced or cubed
- 1/3 cup crumbled feta cheese (or goat cheese)
- 1/4 cup toasted pumpkin seeds or sliced almonds
- 1/4 cup fresh cilantro or flat-leaf parsley, roughly chopped
For the dressing:
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (or lime juice for a brighter flavor)
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced or grated
- 1 tsp honey or maple syrup
- 1/4 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp water, as needed to thin
Optional garnish:
- Extra lemon or lime wedges
- Extra herbs (cilantro or parsley)
- Pinch of chili flakes for heat
Instructions
- Prepare the chicken marinade: In a small bowl, combine olive oil, lemon juice, garlic powder, onion powder, smoked paprika, dried oregano, cumin (if using), salt, and black pepper. Mix until smooth.
- Marinate the chicken: Slice thick chicken breasts horizontally into thin cutlets for even cooking, then pat dry. Place chicken in a shallow dish or resealable bag and coat thoroughly with marinade. Cover and refrigerate for 20–30 minutes or up to 4 hours for deeper flavor.
- Prepare the grill or grill pan: Preheat an outdoor grill or stovetop grill pan to medium-high heat. Lightly oil the grates or pan using a paper towel dipped in oil to prevent sticking.
- Grill the chicken: Remove chicken from marinade, letting excess drip off. Place on the hot grill and cook 4–6 minutes per side until nicely charred and internal temperature reaches 165°F / 74°C. Avoid moving too often to get good grill marks.
- Rest and slice the chicken: Transfer grilled chicken to a plate or board and let rest 5–10 minutes so juices redistribute. Slice into strips or bite-sized pieces against the grain.
- Prepare the salad components: While chicken grills or rests, assemble salad by combining mixed greens, halved tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl. Toss gently.
- Make the dressing: In a jar or small bowl, combine olive oil, lemon/lime juice, Dijon mustard, minced garlic, honey, salt, and pepper. Shake or whisk until emulsified and slightly thickened. Thin with 1-2 tbsp water if needed. Adjust seasoning to taste.
- Dress the salad base: Drizzle about half the dressing over the salad and toss gently to coat evenly, reserving some dressing for the chicken.
- Add avocado, cheese, and crunch: Gently add avocado slices or cubes to the salad, sprinkle crumbled feta, add toasted pumpkin seeds or almonds, and scatter chopped cilantro or parsley on top.
- Assemble with the grilled chicken: Arrange sliced grilled chicken over the salad. Lightly drizzle remaining dressing over the chicken. Garnish with extra herbs, chili flakes, and lemon or lime wedges if desired.
- Serve: Serve immediately while chicken is warm, for best contrast of flavors and temperatures. Offer extra dressing on the side. Suitable as a main course for 2–3 people or lighter option for 3–4.
Notes
- For best flavor and juiciness, do not skip marinating the chicken.
- Use freshly ground black pepper and fresh lemon juice for optimal taste.
- To toast nuts, dry roast pumpkin seeds or almonds in a pan over medium heat for 3–5 minutes until fragrant.
- Grill marks add flavor and texture, so avoid flipping chicken too often.
- Avocado should be added last to avoid mashing and browning.
- Adjust the dressing thickness by adding water gradually to suit your preference.
- This salad is great for meal prep if you keep components separate and assemble before eating.
- Can substitute grilled chicken with grilled tofu or tempeh for a vegetarian option (adjust diet accordingly).
