Grilled Chicken Avocado Salad
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.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill
Ingredients
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
Instructions
- 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.
Notes
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.