Fresh Grilled Chicken Avocado

This grilled chicken avocado salad bowl is a vibrant and nourishing meal combining juicy grilled chicken, creamy avocado, and crisp fresh vegetables. It comes together quickly and offers a fresh, healthy option whether you're looking for a satisfying lunch or a light dinner.

I first made this recipe on a sunny weekend and now it’s my go-to when I want something both fresh and filling without spending much time in the kitchen.

Ingredients

• One pound boneless skinless chicken breasts or thighs: versatile and lean protein that grills up juicy
• Four cups mixed salad greens: provides a crisp and fresh base packed with nutrients
• One cup cherry tomatoes, halved: adds sweetness and vibrant color
• One medium cucumber, sliced: offers crunch and refreshing coolness
• Quarter cup red onion, thinly sliced: brings a slight bite for contrast
• One ripe avocado, sliced or cubed: contributes creamy texture and healthy fats select avocados that are just soft to the touch but not mushy
• Two tablespoons olive oil: used for both grilling and dressing choose extra virgin for best flavor
• One tablespoon fresh lime or lemon juice: brightens and balances the dish fresh squeezed always tastes best
• Salt and pepper to taste: essential seasonings that enhance all flavors
• Optional fresh herbs like chopped cilantro or parsley: fresh herbs elevate the aroma and taste

Step-by-Step Instructions

Prepare the Chicken:

Season the chicken breasts or thighs with salt, pepper, and one tablespoon olive oil. Let them rest at room temperature for about 10 minutes so the seasoning soaks in fully, which helps build flavor and tenderness.

Grill the Chicken:

Heat your grill or grill pan over medium-high heat until hot. Place the chicken on the grill and cook for six to seven minutes on each side. The key is to cook fully but avoid drying it out. Use a meat thermometer if possible. The internal temperature should reach 165 degrees Fahrenheit or 75 degrees Celsius. Remove the chicken and let it rest for a few minutes to allow juices to redistribute.

Prepare the Salad Base:

While the chicken grills, rinse and dry the mixed salad greens thoroughly to keep the salad crisp. Slice the cucumber into rounds, halve the cherry tomatoes, and thinly slice the red onion. Toss these vegetables together in a large bowl to create the salad base.

Slice the Avocado:

Cut the avocado in half and remove the pit. Slice or cube the avocado gently and toss it with a squeeze of lime or lemon juice immediately. This prevents browning and keeps the avocado looking fresh and appetizing.

Assemble the Bowl:

Slice the grilled chicken into thin strips and arrange it on top of the mixed salad greens and veggies in the bowl. Add the avocado cubes or slices as well. Drizzle with the remaining olive oil and extra lime juice to taste. Season the entire salad lightly with salt and pepper.

Add Fresh Herbs and Serve:

Finish by sprinkling chopped cilantro or parsley over the salad if desired. Serve immediately while the chicken is still warm for the best eating experience.

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My favorite ingredient is the lime juice because it lifts all the flavors and adds a refreshing zing. One memorable moment was making this salad for a family picnic everyone loved the balance of textures and the bright citrusy kick made it unforgettable.

Storage Tips

If you need to store leftovers, keep the grilled chicken separate from the salad greens and avocado to prevent sogginess. The chicken will keep well refrigerated for up to three days. Avocado should be prepped fresh but you can toss it with lime juice to slow browning if storing for a few hours. Assemble just before serving for the best texture.

Ingredient Substitutions

Chicken thighs can be swapped for chicken breasts based on preference thighs offer more juiciness. For a vegetarian option, grilled halloumi or chickpeas work wonderfully. Baby spinach or arugula can replace mixed greens if you prefer a peppery or tender base. Lime juice may be swapped for lemon juice with a slightly less sweet flavor.

Serving Suggestions

Pair this salad bowl with warm crusty bread for a heartier meal or alongside a light vegetable soup to keep the lunch balanced. It also makes a great meal prep option: pack into containers for easy grab-and-go lunches. A sprinkle of toasted nuts like almonds or walnuts adds crunch and an extra layer of nutrition.

Pro Tips

• Toast your seasonings lightly or marinate the chicken longer for deeper flavor infusion
• Avoid overcooking chicken to keep it tender and juicy, internal temperature matters most
• Use freshly squeezed citrus juice for the dressing to maximize brightness and natural flavor

Recipe FAQs

→ How do I keep the avocado from browning?

Gently toss the sliced avocado with a squeeze of lime or lemon juice to slow oxidation and keep it fresh-looking.

→ What’s the best way to grill the chicken evenly?

Preheat the grill to medium-high, and cook the chicken breasts or thighs for 6 to 7 minutes per side until fully cooked and juicy.

→ Can I prepare the salad in advance?

Chop vegetables and prepare the dressing ahead of time, but keep avocado sliced and chicken warm just before serving for best texture.

→ What dressing pairs well with this bowl?

A simple blend of olive oil, fresh lime juice, salt, and pepper enhances the fresh ingredients without overpowering them.

→ Are there good substitutions for chicken?

Lean proteins like turkey, tofu, or grilled shrimp can complement the salad for variation while maintaining balance.

→ How can I add more flavor to the chicken?

Marinate the chicken in garlic, olive oil, and lime juice for at least 30 minutes prior to grilling for deeper taste.