Grilled Chicken & Avocado Salad: Fresh, Easy, and Delicious Recipe
Craving a healthy meal that’s filling, flavorful, and easy to make? This Grilled Chicken & Avocado Salad is the perfect answer. Packed with juicy, seasoned chicken breast, creamy avocado, sweet corn, crisp lettuce, and colorful veggies, it's a balanced, crowd-pleasing meal for any day of the week.
Perfect for beginner home cooks, this recipe is simple, customizable, and ideal for meal prep or a fresh, satisfying dinner the whole family will love.
Why You’ll Love This Grilled Chicken & Avocado Salad
- Easy to make with straightforward steps
- Balanced with protein, healthy fats, and fiber
- Customizable with your favorite toppings and dressings
- Great for meal prep or quick weeknight dinners
- Fresh, vibrant flavors that feel like summer all year
Ingredients You’ll Need
For the grilled chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- Juice of ½ lime
For the salad:
- 4 cups chopped romaine or mixed greens
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup corn kernels (fresh, canned, or grilled)
- ¼ cup chopped fresh cilantro (optional)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
How to Make Grilled Chicken & Avocado Salad
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Marinate the Chicken
In a small bowl, mix olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice. Coat the chicken breasts evenly with the marinade and let rest for at least 10–15 minutes.
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Grill the Chicken
Preheat a grill pan or outdoor grill over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until fully cooked and nicely charred. Let rest for a few minutes, then slice.
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Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until well combined.
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Assemble the Salad
In a large salad bowl, add the chopped greens, cherry tomatoes, red onion, corn, diced avocado, and fresh cilantro. Top with the sliced grilled chicken. Drizzle with dressing and gently toss to coat.
Tips for Best Results
- Use freshly squeezed lime juice for bright, zesty flavor.
- Let the chicken rest before slicing to keep it juicy.
- Customize with add-ins like black beans, shredded cheese, or tortilla strips.
- For meal prep, store dressing separately and add just before serving.
Variations to Try
- Spicy: Add chili powder or cayenne to the marinade for heat.
- Low-carb: Skip the corn and add extra greens or cucumber.
- Dairy-friendly: Top with crumbled cotija, feta, or shredded cheese.
- Vegetarian: Replace chicken with grilled portobello mushrooms or tofu.
Serving Suggestions
- Perfect for healthy work lunches in meal prep containers.
- Great as a light, balanced dinner.
- Serve with warm crusty bread or grilled pita on the side.
- Pair with a crisp white wine for an easy dinner party dish.
FAQ About Grilled Chicken & Avocado Salad
Can I cook the chicken in a skillet?
Yes! A stovetop grill pan or regular skillet works well. Sear over medium-high heat for similar results.
How do I store leftovers?
Store components separately in airtight containers in the fridge for up to 3 days. Combine just before serving.
Can I make this ahead of time?
Yes! Grill the chicken and chop the veggies ahead. Assemble and dress when ready to eat.
Is it good for meal prep?
Absolutely. Portion into containers with dressing on the side for fresh, satisfying lunches all week.