Description
This Grilled Chicken & Avocado Salad Bowl is a wholesome, vibrant meal that’s perfect for lunch or dinner. Juicy grilled chicken sits on a bed of crisp greens and veggies, topped with creamy avocado and a zesty homemade dressing. It’s protein-packed, super satisfying, and easy to customize!
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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1 tsp garlic powder
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1/2 tsp smoked paprika
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Salt and pepper, to taste
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Juice of 1/2 lemon (optional)
For the Salad:
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6 cups mixed greens (romaine, spinach, or spring mix)
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1 ripe avocado, sliced
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1 cup cherry tomatoes, halved
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1/2 cucumber, sliced or chopped
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1/4 red onion, thinly sliced
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1/4 cup crumbled feta or goat cheese (optional)
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2 tbsp chopped fresh parsley or cilantro (optional)
For the Dressing:
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3 tbsp olive oil
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2 tbsp lemon juice (or red wine vinegar)
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt and pepper, to taste
Instructions
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Prepare the chicken:
Rub chicken breasts with olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Grill over medium heat for 5–7 minutes per side or until fully cooked (internal temp 165°F). Let rest for 5 minutes, then slice. -
Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. -
Assemble the salad:
In large bowls, layer mixed greens, cherry tomatoes, cucumber, onion, avocado, and cheese (if using). Top with sliced grilled chicken.
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Drizzle and serve:
Spoon dressing over the top and garnish with fresh herbs. Serve immediately.
Notes
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Add cooked quinoa or brown rice for extra fiber.
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Swap in grilled shrimp or tofu for a variation.
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Store dressing separately if prepping ahead to keep everything fresh.