Grilled Chicken Avocado Salad is a light, healthy, and satisfying dish packed with fresh flavors and vibrant colors.
Juicy, seasoned grilled chicken pairs perfectly with creamy avocado, sweet cherry tomatoes, and fragrant cilantro.
Tossed with a zesty homemade dressing made from olive oil, lime juice, honey, and Dijon mustard, this salad is both nourishing and bursting with flavor.
Ingredients:
2 chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder .
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper .
1 teaspoon lemon juice
Salad Ingredients:
1 large avocado (diced).
1 cup cherry tomatoes (halved)
¼ cup fresh cilantro (chopped)
1 cup lettuce or mixed greens (optional).
Dressing:
2 tablespoons olive oil
1 tablespoon fresh lime juice .
1 teaspoon honey
½ teaspoon Dijon mustard
Salt & pepper to taste.
Instructions:
Marinate & Grill the Chicken:
Rub the chicken with olive oil, garlic powder, paprika, salt, and pepper.
Grill or pan-cook for 6-7 minutes per side until golden brown.
Let it rest for 5 minutes, then slice.
Prepare the Salad:
In a bowl, mix the avocado, cherry tomatoes, and chopped cilantro.
Make the Dressing:
Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
Assemble & Serve:
Add the sliced chicken to the salad and drizzle with dressing.
Toss gently and enjoy this flavorful, fresh salad!
Sure! Here’s a breakdown for variations, storage, and serving suggestions:
Variations:
Add grains: Toss in cooked quinoa, brown rice, or farro for a more filling, grain-based salad.
Cheese boost: Crumbled feta, goat cheese, or shaved Parmesan add a creamy and tangy touch.
Extra crunch: Add toasted nuts or seeds like almonds, walnuts, or pumpkin seeds.
Fruit twist: For a sweet note, mix in fresh mango, strawberries, or orange segments.
Spicy kick: Sprinkle red pepper flakes or add sliced jalapeños for some heat.
Herb swap: If you’re not a cilantro fan, fresh basil, parsley, or mint works great too.
Storage:
Without dressing: Store the salad (without dressing) in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid sogginess.
With dressing: If already dressed, it’s best consumed within 24 hours as the avocado may brown and the greens might wilt.
Chicken: Grilled chicken can be stored separately for up to 3 days in the fridge and added fresh to your salad when ready to eat.
Serving Suggestions:
Serve it as a main dish for a light and healthy lunch or dinner.
Pair it with warm crusty bread, garlic toast, or pita on the side.
It also works well as a side salad for grilled meats, seafood, or at summer BBQs.
For a low-carb meal, enjoy it on its own or wrap it in lettuce cups for a handheld version.
Make it into a wrap or sandwich using tortillas or flatbread for an easy grab-and-go option.
Would you like me to also suggest a beverage pairing for it?