Name: Grilled Chicken Avocado Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pieces Chicken breasts (Trimmed of excess fat and patted dry); 1 tablespoon Olive oil (For marinating the chicken); 1 teaspoon Garlic powder (For the chicken rub); 1/2 teaspoon Paprika (For color and mild smokiness on the chicken); 1/2 teaspoon Salt (Divided as needed for chicken and dressing); 1/2 teaspoon Black pepper (Freshly ground if possible); 1 teaspoon Lemon juice (For brightening the chicken marinade); 1 large Avocado (Peeled, pitted, and diced); 1 cup Cherry tomatoes (Halved); 1/4 cup Fresh cilantro (Roughly chopped); 1 cup Lettuce or mixed greens (Optional, washed and spun dry); 2 tablespoons Olive oil (For the dressing); 1 tablespoon Fresh lime juice (For the dressing); 1 teaspoon Honey (For a touch of sweetness in the dressing); 1/2 teaspoon Dijon mustard (Emulsifies and adds tang); to taste Salt & pepper (For final seasoning)

Jump to Recipe

Creamy avocado, juicy grilled chicken, and a bright lime-honey dressing come together in this Grilled Chicken Avocado Salad to make a meal that’s both comforting and refreshingly light. It’s the kind of dish that feels fancy enough for guests but is so quick and simple you can toss it together on a busy weeknight. Fun fact: avocados were once called “alligator pears” — and while they don’t bite, they sure bring a rich, buttery texture to salads.

If you love straightforward, fresh recipes that please everyone at the table, you’ll find this one irresistible; it’s a perfect companion to other favorites like our easy sandwiches and grilled salads. For another take on avocado-centered comfort food, check out the Grilled Chicken Avocado Salad recipe page for more tips and serving ideas. Ready to grill, chop, and enjoy? Let’s get cooking!

What is Grilled Chicken Avocado Salad?

What’s in a name? Grilled Chicken Avocado Salad pretty much says it all — smoky, charred chicken paired with creamy avocado and fresh veggies. How did it get so popular? Maybe because it combines everything we secretly want in one bowl: protein, healthy fats, and bright flavor. Who wouldn’t smile at a salad that’s both hearty and delicate? They say “the way to a man’s heart is through his stomach,” but honestly, this salad will win hearts regardless of gender.

Picture a backyard grill, a cold drink, and this colorful plate arriving on the table — that’s the vibe. Try it once and you’ll see why the name sticks. Give it a shot and tell me what you think!

Why You’ll Love This

Balanced and satisfying: The star of the show is the grilled chicken — juicy, lightly spiced, and perfectly seared — paired with buttery avocado that melts on your tongue. Texture contrast keeps every bite interesting.
Wallet-friendly and wholesome: Making this at home saves money compared to restaurant salads while using simple, healthy ingredients you probably already keep on hand.
Flavor boosters: Fresh lime, honey, and a hint of Dijon turn basic olive oil into a bright dressing, while cilantro and cherry tomatoes add freshness and color.

If you enjoy salads with bold flavor and easy prep, this one is in the same family as other fan-favorites on the blog and pairs nicely with a warm sandwich for a more filling meal. Don’t wait — bring this vibrant bowl to your next lunch or dinner and enjoy the applause.

How to Make:

Quick Overview

This recipe is delightfully simple: marinate and grill the chicken, toss a quick avocado-tomato mix, whisk a tangy-sweet dressing, and assemble. Preparation is minimal and most of the time is hands-off while the chicken rests. Expect about 15 minutes prep and 12–15 minutes active cooking, plus a short rest for the chicken. The standout element is the creamy avocado paired with a light, zesty dressing that keeps the salad fresh and satisfying.

Ingredients

2 chicken breasts — trimmed of excess fat and patted dry
1 tablespoon olive oil — for marinating the chicken
1 teaspoon garlic powder — for the chicken rub
1/2 teaspoon paprika — for color and mild smokiness on the chicken
1/2 teaspoon salt — divided as needed for chicken and dressing
1/2 teaspoon black pepper — freshly ground if possible
1 teaspoon lemon juice — for brightening the chicken marinade
1 large avocado — peeled, pitted, and diced
1 cup cherry tomatoes — halved
1/4 cup fresh cilantro — roughly chopped
1 cup lettuce or mixed greens (optional) — washed and spun dry
2 tablespoons olive oil — for the dressing
1 tablespoon fresh lime juice — for the dressing
1 teaspoon honey — for a touch of sweetness in the dressing
1/2 teaspoon Dijon mustard — emulsifies and adds tang
Salt & pepper to taste — for final seasoning

Directions

In a bowl, mix 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Coat the 2 chicken breasts evenly with the mixture and add 1 teaspoon lemon juice. Let them marinate for 15 minutes to absorb flavor.
Preheat a grill or grill pan over medium-high heat. Place the chicken on the hot surface and cook for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and let the chicken rest for 5 minutes before slicing thinly against the grain.
While the chicken rests, combine the diced avocado, halved cherry tomatoes, and chopped cilantro in a medium bowl. Toss gently to avoid mashing the avocado.
Whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, and salt & pepper to taste until the dressing is emulsified and slightly thickened.
Arrange 1 cup lettuce or mixed greens on serving plates if using. Top with the avocado-tomato mixture and sliced grilled chicken. Drizzle the dressing evenly over each salad.
Serve immediately and enjoy this fresh, creamy, and savory salad that’s perfect for lunch or a light dinner.

Grilled Chicken Avocado Salad

What to Serve With

Warm crusty bread or garlic toast to soak up extra dressing
A light soup like tomato bisque for a comforting combo
Grilled corn on the cob or roasted sweet potatoes for heartier sides
Iced tea, sparkling water with lime, or a crisp white wine to drink
For a fuller spread, add a simple quinoa or couscous salad on the side

Top Tips for Perfecting

Swap or adjust spices: If you prefer more heat, add a pinch of cayenne to the chicken rub. For a smokier flavor, use smoked paprika.
Avocado timing: Dice the avocado just before serving to keep it bright and avoid browning. If prepping early, toss with a little lime juice.
Rest the chicken: Letting the chicken rest for 5 minutes keeps it juicy; slicing too quickly loses precious juices.
Grill marks matter: Don’t move the chicken constantly — let it sear to get a good crust before flipping.
Dressing balance: Taste and adjust the dressing — honey adds sweetness, lime juice brightens, and Dijon adds depth. Add salt last to prevent overdosing.

Storing and Reheating Tips

Refrigeration: Store leftover salad components separately if possible. Grilled chicken keeps well in an airtight container for up to 3–4 days in the fridge. Avocado mixes are best eaten same day; if leftover, store with a squeeze of lime and press plastic wrap directly onto the surface.
Freezing: Do not freeze the avocado or assembled salad. You can freeze cooked chicken (without dressing or avocado) for up to 2 months; thaw overnight in the fridge.
Reheating: Gently reheat sliced chicken in a microwave for short bursts (15–20 seconds) or warm briefly in a skillet over low heat. Reassemble with fresh avocado and dressing for best texture.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes — boneless, skinless chicken thighs work well and stay very juicy. Reduce cooking time slightly and check for doneness.

How do I prevent the avocado from turning brown?
Toss diced avocado with a little lime or lemon juice and store in an airtight container with plastic pressed directly on the surface to minimize air exposure.

Is this salad meal-prep friendly?
Partially. Grill the chicken and prepare the dressing ahead, but keep avocado and tomatoes separate until serving for freshest texture.

Can I make this vegetarian?
Absolutely. Swap grilled chicken for grilled halloumi, tofu, or roasted chickpeas for a satisfying vegetarian option.

What if I don’t like cilantro?
Replace cilantro with chopped parsley, basil, or a mix of fresh herbs to maintain fresh flavor without the cilantro profile.

Conclusion

This Grilled Chicken Avocado Salad is an easy, flavorful winner that’s perfect for busy nights, casual dinners, or a light lunch with guests. It’s quick to prepare, budget-friendly, and full of textures and tastes that please picky eaters and food lovers alike. Give it a try, tweak the herbs and spices to your liking, and share the bowl — salads this good are meant to be enjoyed together. For another inspiring take on chicken and avocado, check out this classic Chicken Avocado Salad – Creme De La Crumb.