Bursting with color, crunch, and creamy richness, the Grilled Chicken & Avocado Salad Bowl is a true feast for the senses. Juicy, perfectly seasoned chicken mingles with ripe avocado and a rainbow of crisp veggies, all brought together by a zesty homemade dressing. This bowl is exactly what I crave for a fresh, satisfying meal that’s as wholesome as it is beautiful—and it’s sure to become one of your favorites, too!
Ingredients You’ll Need
The magic of the Grilled Chicken & Avocado Salad Bowl lies in its simple ingredients that shine when combined. Each element is carefully chosen to bring flavor, texture, and a pop of color to your bowl—let’s break down what you need and why.
- Chicken breasts: Lean, protein-packed, and a perfect blank canvas for bold grilling flavors.
- Olive oil: Not only does it add richness, but it helps the spices stick to your chicken and enhances the salad’s dressing.
- Garlic powder: Adds mellow, savory notes to both the chicken and the dressing.
- Smoked paprika: Brings that irresistible smoky depth to the grilled chicken.
- Salt: Essential for balancing and heightening all the flavors in the dish.
- Black pepper: Gives a gentle bite that perks up each ingredient.
- Mixed salad greens: A fresh, crunchy foundation for your Grilled Chicken & Avocado Salad Bowl.
- Cherry tomatoes: Juicy bursts of natural sweetness and vibrant color.
- Cucumber: Cool and crisp, it offers refreshing crunchiness.
- Red onion: Thinly sliced for a little sharpness and a pop of purple.
- Avocado: Creamy and rich, it pairs beautifully with the warm chicken.
- Feta cheese: Crumbled over the top, it adds tang and just the right amount of saltiness.
- Cilantro or parsley: Fresh herbs brighten every bite and tie the bowl together.
- Lemon or lime wedges: A quick squeeze lifts all the flavors and adds sunny brightness.
- Dressing ingredients (olive oil, lemon juice, Dijon mustard, honey, garlic, salt, pepper): Tangy, slightly sweet, and sharp—the dressing couldn’t be easier or more delicious.
How to Make Grilled Chicken & Avocado Salad Bowl
Step 1: Season and Grill the Chicken
Start by getting your grill or grill pan nice and hot—medium-high heat is perfect. While it heats, rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. This little spa treatment infuses them with flavor and helps create those gorgeous golden grill marks! Grill each side for 5 to 7 minutes; they’re ready when beautifully charred on the outside and the internal temperature hits 165°F. Let them rest for 5 minutes to stay super juicy, then slice thinly against the grain.
Step 2: Make the Zesty Dressing
While the chicken cooks, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a bowl or shake it up in a jar. The honey balances out the punchiness of the Dijon and lemon, for a dressing that’s tangy, bright, and just a little bit sweet. I always taste and adjust to preference—sometimes an extra squeeze of lemon adds even more oomph!
Step 3: Build Your Salad Bowl
Now for the fun part! Lay out your salad greens in roomy bowls, then artfully scatter the cherry tomato halves, cucumbers, and red onion slices over the top. Fan out slices of ripe avocado and add your grilled chicken strips right in the spotlight. Sprinkle everything with crumbly feta and a flurry of fresh cilantro or parsley. The Grilled Chicken & Avocado Salad Bowl really is a showstopper—don’t be afraid to let your creativity shine as you arrange.
Step 4: Add Dressing and Fresh Citrus
Just before serving, give your homemade dressing a final whisk and then drizzle generously over each bowl. The zippy flavors tie everything together. Finish with a good squeeze of lemon or lime for that last pop of citrus, and your Grilled Chicken & Avocado Salad Bowl is ready to steal the spotlight!
How to Serve Grilled Chicken & Avocado Salad Bowl
Garnishes
Consider a final sprinkle of extra feta, more fresh herbs, or an extra crack of pepper right before serving. If you’re feeling a little fancy, a scattering of toasted seeds or nuts adds extra crunch and nutrition to the Grilled Chicken & Avocado Salad Bowl.
Side Dishes
This bowl is hearty all on its own, but pairs beautifully with a side of warm pita bread or a scoop of fluffy quinoa for an even more satisfying spread. For a light meal, serve alongside a chilled soup or simple fruit salad—something fresh to keep things lively.
Creative Ways to Present
Serve up your Grilled Chicken & Avocado Salad Bowl in a wide, shallow dish to show off all the vibrant layers. For a fun family meal or picnic, set out each topping in little bowls and let everyone “build their own” masterpiece. Sprinkle with edible flowers or microgreens for a special occasion presentation that wows!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components and dressing separately in airtight containers. The chicken, veggies, and greens will keep best in the fridge if not dressed; just add avocado right before serving to prevent browning.
Freezing
While you can freeze grilled chicken beautifully, the rest of the salad ingredients don’t love the freezer. If you want to prep ahead, freeze only the grilled chicken slices; thaw overnight in the fridge when needed and assemble with fresh veggies.
Reheating
To warm the chicken, microwave gently or quickly reheat on a skillet until just heated through. Always add warmed chicken to your cold salad right before serving to preserve the crispness of the greens and freshness of the avocado.
FAQs
Can I use other cuts of chicken?
Absolutely! Boneless, skinless chicken thighs work wonderfully—they’re extra juicy and flavorful. Just adjust grill time as they may cook a bit faster or slower depending on thickness.
Is the Grilled Chicken & Avocado Salad Bowl good for meal prep?
It’s fantastic for meal prep! Grill the chicken, chop the veggies (except avocado), and store everything separately. When you’re ready to eat, slice the avocado and assemble for an unbelievably fresh lunch or dinner.
What’s a good dairy-free alternative to feta?
For a dairy-free Grilled Chicken & Avocado Salad Bowl, simply leave out the feta or swap it for a dairy-free cheese or a sprinkle of toasted seeds or nuts for added texture and flavor.
Can I add grains to make it even heartier?
Definitely! Adding cooked quinoa, farro, or brown rice makes your bowl extra filling and brings more nutty flavor. Toss the grains in a bit of dressing before layering in for added taste.
How do I keep my avocado from turning brown?
Slice the avocado just before serving and give it a squeeze of lemon or lime juice. The acidity helps keep it looking fresh and tastes fantastic in the Grilled Chicken & Avocado Salad Bowl.
Final Thoughts
I can’t wait for you to make the Grilled Chicken & Avocado Salad Bowl your own—it’s fresh, colorful, and bursting with everything you love in a single meal. Dive in, get creative with your toppings, and enjoy the vibrant flavors every time!
Print
Grilled Chicken & Avocado Salad Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Grilled Chicken & Avocado Salad Bowl is a delicious and nutritious meal that is perfect for a light lunch or dinner. Tender grilled chicken, creamy avocado, and a tangy dressing come together with fresh veggies for a satisfying and flavorful salad bowl.
Ingredients
For the Salad:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 1/2 red onion (thinly sliced)
- 1 avocado (sliced)
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh cilantro or parsley
- lemon or lime wedges (for serving)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the Grill: Preheat grill or grill pan over medium-high heat.
- Season and Grill Chicken: Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill for 5–7 minutes per side until fully cooked.
- Prepare Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
- Assemble Salad Bowls: In large bowls, layer greens, tomatoes, cucumber, onion, avocado, and grilled chicken. Top with feta, herbs, and dressing.
- Serve: Drizzle with dressing and serve with lemon or lime wedges.
Notes
- Swap feta for goat cheese or omit for dairy-free version.
- Add quinoa or brown rice for a heartier meal.
- Dressing can be made ahead and stored for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg
