What the heck is this?
This is not your sad desk salad. The Grilled Chicken & Avocado Salad Bowl is a power-packed bowl of goodness that’s bursting with fresh veggies, juicy grilled chicken, and creamy avocado—all drizzled in a zesty homemade dressing that takes it from “just a salad” to “can’t stop eating this.” It’s a one-bowl wonder that’s clean, satisfying, and feels like you’re doing something really good for your body without sacrificing flavor or satisfaction. This is the kind of salad that actually keeps you full.
Why You’ll Love This Recipe
– It’s light but filling—thanks to that juicy grilled chicken and hearty avocado.
– Loaded with textures: crisp lettuce, creamy avocado, tender chicken, crunchy cucumbers.
– The lemon-garlic vinaigrette ties everything together with bright, zingy flavor.
– It’s perfect for meal prep—make it once, eat it all week.
– Totally customizable: add grains, beans, or other veggies to make it your own.
– It looks fancy but comes together in 30 minutes or less.
The Good Stuff You’ll Need
For the salad bowl:
– 2 boneless, skinless chicken breasts
– 1 tbsp olive oil
– Salt and black pepper to taste
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 6 cups mixed greens or romaine lettuce, chopped
– 1 large avocado, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, sliced
– 1/4 red onion, thinly sliced
– 1/4 cup feta cheese (optional)
– Fresh cilantro or parsley (optional, for garnish)
For the lemon-garlic vinaigrette:
– 1/4 cup olive oil
– Juice of 1 lemon (about 2 tbsp)
– 1 clove garlic, minced
– 1 tsp Dijon mustard
– 1/2 tsp honey or maple syrup
– Salt and pepper to taste
Let’s Do This
Step 1: Season and Grill the Chicken
Rub the chicken breasts with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika. Grill on a preheated grill or grill pan over medium-high heat for about 5–6 minutes per side, or until the chicken is cooked through and has a nice char. Let it rest for a few minutes, then slice thinly.
Step 2: Make the Vinaigrette
Whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl or shake it all up in a jar. Taste and adjust seasoning as needed. This dressing is bold, fresh, and just tangy enough to make the whole bowl sing.
Step 3: Build Your Bowl
Start with a base of mixed greens or chopped romaine in a large serving bowl. Arrange the sliced grilled chicken, avocado, tomatoes, cucumber, and red onion on top. Sprinkle with crumbled feta if you like a bit of creamy-salty goodness.
Step 4: Dress It Up
Drizzle the lemon-garlic vinaigrette over everything just before serving. Give it a gentle toss or leave it layered if you’re going for the pretty Instagram-worthy vibe. Garnish with chopped fresh herbs like cilantro or parsley for an extra pop of freshness.
Serving Suggestions
– Want to bulk it up? Add quinoa, farro, or brown rice.
– Craving crunch? Throw in some toasted nuts or seeds—almonds, pumpkin seeds, or sunflower seeds are great.
– Make it a wrap: Toss the whole thing into a tortilla or pita for an easy grab-and-go lunch.
– Serve it with a chilled glass of iced tea or a light white wine like Sauvignon Blanc.
Switch It Up
– Swap the chicken: Try grilled shrimp, salmon, or tofu for a different protein.
– Add sweetness: Toss in some fresh berries or mango for a sweet contrast.
– Go spicy: Add sliced jalapeños or a dash of hot sauce to the vinaigrette.
– Try a different dressing: A cilantro-lime or balsamic vinaigrette also works beautifully here.
Make-Ahead Tips
– Grill the chicken in advance and store it in the fridge for up to 3 days.
– The dressing can be made and refrigerated for up to a week.
– Assemble the salad ingredients in containers, but keep the avocado and dressing separate until ready to eat to avoid sogginess and browning.
– This bowl travels well, so it’s perfect for lunchboxes or weekday meal prep.
Questions People Actually Ask
Q: Can I use rotisserie chicken instead of grilling?
A: Definitely. It’s a great shortcut—just slice it up and add it to your bowl.
Q: What kind of lettuce works best?
A: Romaine gives great crunch, but baby spinach, arugula, or any spring mix also work well.
Q: Can I make it dairy-free?
A: Yep! Just skip the feta or swap in a dairy-free cheese alternative.
Grilled Chicken & Avocado Salad Bowl: Light, Fresh, and Full of Flavor
- Total Time: 25 minutes
- Yield: 2 large bowls
Description
This is not your sad desk salad. The Grilled Chicken & Avocado Salad Bowl is a power-packed bowl of goodness that’s bursting with fresh veggies, juicy grilled chicken, and creamy avocado—all drizzled in a zesty homemade dressing that takes it from “just a salad” to “can’t stop eating this.” It’s a one-bowl wonder that’s clean, satisfying, and feels like you’re doing something really good for your body without sacrificing flavor or satisfaction. This is the kind of salad that actually keeps you full.
Ingredients
For the salad bowl:
– 2 boneless, skinless chicken breasts
– 1 tbsp olive oil
– Salt and black pepper to taste
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 6 cups mixed greens or romaine lettuce, chopped
– 1 large avocado, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, sliced
– 1/4 red onion, thinly sliced
– 1/4 cup feta cheese (optional)
– Fresh cilantro or parsley (optional, for garnish)
For the lemon-garlic vinaigrette:
– 1/4 cup olive oil
– Juice of 1 lemon (about 2 tbsp)
– 1 clove garlic, minced
– 1 tsp Dijon mustard
– 1/2 tsp honey or maple syrup
– Salt and pepper to taste
Instructions
Step 1: Season and Grill the Chicken
Rub the chicken breasts with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika. Grill on a preheated grill or grill pan over medium-high heat for about 5–6 minutes per side, or until the chicken is cooked through and has a nice char. Let it rest for a few minutes, then slice thinly.
Step 2: Make the Vinaigrette
Whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl or shake it all up in a jar. Taste and adjust seasoning as needed. This dressing is bold, fresh, and just tangy enough to make the whole bowl sing.
Step 3: Build Your Bowl
Start with a base of mixed greens or chopped romaine in a large serving bowl. Arrange the sliced grilled chicken, avocado, tomatoes, cucumber, and red onion on top. Sprinkle with crumbled feta if you like a bit of creamy-salty goodness.
Step 4: Dress It Up
Drizzle the lemon-garlic vinaigrette over everything just before serving. Give it a gentle toss or leave it layered if you’re going for the pretty Instagram-worthy vibe. Garnish with chopped fresh herbs like cilantro or parsley for an extra pop of freshness.
Notes
– Want to bulk it up? Add quinoa, farro, or brown rice.
– Craving crunch? Throw in some toasted nuts or seeds—almonds, pumpkin seeds, or sunflower seeds are great.
– Make it a wrap: Toss the whole thing into a tortilla or pita for an easy grab-and-go lunch.
– Serve it with a chilled glass of iced tea or a light white wine like Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~30g
- Carbohydrates: ~15g
- Protein: ~35g