Fresh, protein-packed and bursting with flavor, this grilled chicken avocado salad bowl blends creamy avocado, crisp veggies, and zesty dressing!

Why You’ll Love This Recipe

High in Protein: Grilled chicken makes this salad hearty and satisfying.
Fresh and Flavorful: Crisp vegetables and zesty dressing make every bite refreshing.

Wholesome Ingredients: Packed with fiber, healthy fats, and essential nutrients.
Quick to Prepare: Ready in just 30 minutes, perfect for busy days.
Versatile Meal: Works as a main course or a filling side salad.

Ingredients

For the Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil

1 teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper, to taste

For the Salad

4 cups mixed greens (e.g., romaine, spinach, arugula)
1 avocado, sliced

1 cup cherry tomatoes, halved
½ cup cucumber, sliced
¼ cup red onion, thinly sliced

¼ 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 black pepper, to taste

Directions

Preheat grill to medium-high heat.
In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Rub this mixture onto the chicken breasts.

Grill the chicken for 6–8 minutes per side until fully cooked. Remove and let rest for 5 minutes before slicing.
In a large bowl, combine the mixed greens, avocado, cherry tomatoes, cucumber, red onion, and feta (if using).
Whisk together the dressing ingredients in a separate bowl until smooth.

Drizzle the dressing over the salad and toss gently.
Top with sliced grilled chicken and garnish with cilantro, if desired.

Servings And Timing

Servings: 2

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Calories: Approximately 420 kcal per serving

Variations

Add Grains: Include quinoa, farro, or brown rice for more bulk.
Spicy Kick: Add jalapeños or a pinch of cayenne to the chicken seasoning.

Different Dressing: Try balsamic vinaigrette or honey mustard for a flavor twist.
Vegetarian: Replace chicken with grilled tofu or chickpeas.
Low-Fat Option: Use less oil and skip the feta for a lighter version.

Storage/Reheating

Storage: Store undressed salad and grilled chicken separately in airtight containers for up to 2 days.
Reheating: Warm the chicken gently in a skillet or microwave before adding to the salad. Avoid reheating the salad components.

FAQs

Can I cook the chicken without a grill?

Yes, pan-sear or bake the chicken at 400°F (200°C) for about 20–25 minutes.

How can I keep the avocado from browning?

Slice it just before serving or brush it with lemon juice to delay browning.

What greens work best for this salad?

A mix of romaine, spinach, and arugula offers great texture and flavor.

Can I make this ahead of time?

Yes—prep everything in advance but store components separately to keep it fresh.

Is this salad keto-friendly?

Yes, it’s naturally low in carbs and high in healthy fats and protein.

Can I double the recipe?

Absolutely—just scale all ingredients accordingly.

What’s a good dairy-free substitute for feta?

Try dairy-free feta or omit cheese entirely.

What proteins can I substitute for chicken?

Grilled shrimp, turkey breast, or hard-boiled eggs are great alternatives.

Is the dressing customizable?

Yes, adjust the lemon and mustard to your taste or add a touch of honey.

Can I use bottled dressing instead?

Yes, but homemade gives you more control over flavor and ingredients.

Conclusion

This Grilled Chicken Avocado Salad Bowl is a nutritious and delicious meal that’s easy to prepare and endlessly adaptable. Whether you’re after a light lunch, post-workout meal, or simple dinner, this salad delivers on both flavor and freshness. Keep it in your weekly rotation for a healthy go-to dish.

Keep It Fresh With These Healthy Picks

For a similar grilled flavor profile, check out the Grilled Chicken Fajita Sliders — a smoky, satisfying bite in slider form.
Craving a warm dish with a Mediterranean twist? Try the Mediterranean Salmon Patties — light, herby, and great for lunch or dinner.

Add some savory depth with the Savory Chicken Mushroom Stir Fry — loaded with lean protein and veggies.
For a breakfast-style high-protein option, the High Protein Spinach Feta Egg Muffins are quick, flavorful, and meal-prep friendly.
Add a touch of avocado indulgence with Avocado Grilled Cheese Sandwiches — the creamy, melty upgrade to your lunch game.

Grilled Chicken Avocado Salad Bowl

Author: Chef Clara
Total Time: 30 minutes

Yield: 2 servings 1x
Diet: Gluten Free

Print Recipe

Description

A vibrant, protein-packed salad featuring juicy grilled chicken, creamy avocado, crisp vegetables, and a zesty lemon-olive oil dressing—perfect for a light yet satisfying meal.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika

½ teaspoon garlic powder
Salt and black pepper, to taste
4 cups mixed greens (e.g., romaine, spinach, arugula)

1 avocado, sliced
1 cup cherry tomatoes, halved
½ cup cucumber, sliced

¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese (optional)
2 tablespoons fresh cilantro, chopped (optional)

2 tablespoons olive oil (for dressing)
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Salt and black pepper, to taste (for dressing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the grill to medium-high heat.
In a small bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts.

Grill the chicken for 6–8 minutes per side, or until fully cooked. Remove from the grill and let rest for 5 minutes before slicing.
In a large bowl, combine mixed greens, avocado slices, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
In a separate small bowl, whisk together the dressing ingredients until well combined.

Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and garnish with fresh cilantro, if desired.

Notes

For added crunch, sprinkle with toasted seeds or nuts.

Use a grill pan if outdoor grilling is not available.
Replace feta with goat cheese or leave out for a dairy-free version.

Prep Time: 15 minutes

Cook Time: 15 minutes
Category: Salad
Method: Grilling

Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal

Sugar: 4 g
Sodium: 330 mg
Fat: 28 g

Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g

Carbohydrates: 14 g
Fiber: 7 g
Protein: 30 g

Cholesterol: 75 mg