Grilled Chicken Avocado Salad (Printable Version)
Juicy grilled chicken, creamy avocado, and fresh vegetables come together in a vibrant, healthy bowl.
# Everything You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breasts or thighs
→ Vegetables & Greens
02 -
4 cups mixed salad greens
03 -
1 cup cherry tomatoes, halved
04 -
1 medium cucumber, sliced
05 -
0.25 cup red onion, thinly sliced
06 -
1 ripe avocado, sliced or cubed
→ Dressings & Seasonings
07 -
2 tbsp olive oil (for grilling and dressing)
08 -
1 tbsp fresh lime or lemon juice (plus extra for avocado)
09 -
Salt and pepper, to taste
10 -
Optional: fresh herbs such as cilantro or parsley, chopped
# Steps to Cook:
01 -
Season the chicken breasts or thighs with salt, pepper, and 1 tablespoon of olive oil. Let rest for 10 minutes to absorb flavors.
02 -
Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Remove and let rest.
03 -
Wash and dry mixed greens. Slice cucumber, halve cherry tomatoes, and thinly slice red onion. Combine in a large bowl.
04 -
Cut avocado in half, remove pit, and slice or cube. Toss gently with lime or lemon juice to prevent browning.
05 -
Slice grilled chicken thinly and arrange over greens. Add avocado, cherry tomatoes, cucumber, and red onion. Drizzle with remaining olive oil and extra lime juice. Season with salt and pepper.
06 -
Garnish with chopped cilantro or parsley if desired and serve immediately while chicken is warm.
# Extra Suggestions:
01 -
Marinate chicken with garlic, olive oil, and lime juice for at least 30 minutes to enhance flavor.
02 -
Avoid overcooking chicken to maintain juiciness.
03 -
Use ripe but firm avocados for optimal texture and taste.
04 -
Prep vegetables in advance to save time.
05 -
Balance salt, acid, and fat levels to your preference for perfect flavor.