Why You Will Love This Recipe
- High in protein from the grilled chicken
- Healthy fats from a ripe avocado
- Bright, fresh tomato salsa for balance
- Ready in about 25 to 30 minutes
- Great for meal prep and portable lunches
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt and black pepper
- Juice of 1 lime
For the Fresh Tomato Salsa
- 2 medium tomatoes, diced
- 1/2 red onion, finely chopped
- 1 small jalapeño (optional), minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1/2 lime
- Pinch of salt
For the Salad Bowl
- 1 large avocado, sliced
- Mixed greens or chopped romaine
- Extra lime wedges, to serve
Step-by-Step Instructions
- Marinate the chicken. Whisk olive oil, garlic, paprika, chili powder, cumin, lime juice, salt, and pepper. Coat the chicken and let sit for 15 minutes (up to 2 hours for deeper flavor).
- Grill. Heat a grill or grill pan over medium-high. Cook the chicken for 5 to 6 minutes per side until lightly charred and cooked through to 165°F (74°C). Rest 5 minutes, then slice.
- Make the salsa. Stir together tomatoes, red onion, jalapeño, cilantro, lime juice, and salt.
- Assemble. Fill bowls with greens. Add sliced chicken, avocado, and spoonfuls of fresh tomato salsa. Garnish with extra cilantro and serve with lime wedges.
Tips for the Best Results
- Use a cast-iron grill pan for pronounced grill marks and a smoky finish.
- Choose avocados that yield slightly to gentle pressure for the creamiest texture.
- Add black beans, corn, or quinoa to make the salad more filling.
- Prefer extra heat? Keep the jalapeño seeds or add a dash of hot sauce.
Easy Variations
- Mediterranean: Add cucumbers, olives, and a sprinkle of feta.
- Southwest: Toss in roasted corn and black beans.
- Low-Carb: Serve in crunchy lettuce cups instead of over greens.
- Meal Prep: Pack chicken and salsa separately; slice avocado right before serving.
Health Benefits
- Protein support: Grilled chicken helps keep you full and supports muscle repair.
- Heart-healthy fats: Avocado provides monounsaturated fats for balanced meals.
- Antioxidants: Tomatoes and onions add vitamin C and beneficial plant compounds.
Frequently Asked Questions
- Can I make this salad ahead of time?
- Yes. Refrigerate chicken and salsa separately for up to three days. Slice avocado just before serving.
- What can I use instead of chicken?
- Grilled shrimp, salmon, tofu, or seasoned chickpeas work very well.
- Is this salad suitable for weight-conscious eating?
- It is naturally lower in refined carbs, balanced with protein and healthy fats, and very satiating.
- How do I keep the chicken juicy?
- Do not overcook, use medium-high heat, and rest the chicken before slicing to retain juices.