If you are craving something fresh, vibrant, and packed with flavor, this Grilled Chicken Salad with Mixed Greens, Tomato, Avocado, and Balsamic Vinaigrette Recipe is absolutely the way to go. It combines juicy, perfectly grilled chicken with a crisp mix of greens, sweet cherry tomatoes, creamy avocado, and a tangy balsamic vinaigrette that ties everything together beautifully. Whether you want a quick weeknight dinner or a crowd-pleasing lunch, this salad brings a perfect balance of textures, colors, and nutrients that feels as satisfying as it looks.
Ingredients You’ll Need
These ingredients are simple, fresh, and essential for creating the rich flavor layers and delightful textures that make this salad a standout. Each one is thoughtfully chosen to contribute brightness, creaminess, or that savory touch.
- Boneless, skinless chicken breasts: Lean protein that grills beautifully, adding hearty substance to the salad.
- Olive oil: Both for marinating the chicken and in the dressing, adds smooth richness and helps flavors meld.
- Garlic powder and paprika: These spices give the chicken a warm, smoky, and subtly garlicky flavor without overpowering the salad.
- Mixed greens (lettuce, spinach, arugula, etc.): A colorful bed that provides a fresh, crisp base with varied textures and mild peppery notes.
- Cherry tomatoes: Juicy bursts of sweetness that brighten the flavor and add lovely color contrasts.
- Red onion: Thinly sliced for a touch of sharpness and crunch that cuts through the creaminess of avocado.
- Cucumber: Offers cool, refreshing crispness balancing the other ingredients.
- Avocado: Adds creaminess and richness, making the salad more indulgent and satisfying.
- Feta cheese (optional): Salty and tangy, perfect for sprinkling a little extra punch over the greens.
- Croutons (optional): Provide crunch and a toasty flavor that pairs wonderfully with the soft vegetables and creamy dressing.
- Balsamic vinegar: The heart of the vinaigrette, bringing sweet acidity that lifts the entire salad.
- Dijon mustard: Adds depth and a smooth tang to the dressing, helping it emulsify perfectly.
- Salt and pepper: To season everything just right and enhance natural flavors.
How to Make Grilled Chicken Salad with Mixed Greens, Tomato, Avocado, and Balsamic Vinaigrette Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your grill to medium-high. While it’s warming up, give the chicken breasts a generous rub with olive oil, garlic powder, paprika, salt, and pepper. This seasoning combo creates a beautiful crust on the chicken that’s bursting with flavor. Don’t rush this step—proper seasoning makes a huge difference.
Step 2: Grill the Chicken Perfectly
Place the seasoned chicken on the hot grill and cook for about 6 to 7 minutes on each side. You want to achieve those gorgeous grill marks while ensuring the chicken is fully cooked through. Aim for an internal temperature of 165°F to keep it juicy and safe. Once done, let the chicken rest for about 5 minutes to lock in the juices before slicing.
Step 3: Toss the Salad Base
While the chicken rests, gather your mixed greens, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and creamy avocado. Combine these into a large bowl and toss gently to mix the colors and textures evenly. If you love a little extra flavor punch, sprinkle on the optional feta cheese and croutons now for that tangy and crunchy finish.
Step 4: Whisk Together the Dressing
In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the dressing is emulsified and smooth. This simple vinaigrette is the magic touch that brightens the whole salad and brings harmony to all the ingredients.
Step 5: Assemble and Serve
Slice the grilled chicken breasts into thin strips and arrange them on top of your vibrant salad bowl. Drizzle generously with your homemade balsamic vinaigrette, allowing every bite to be bursting with fresh, bold flavors. Serve immediately and watch how quickly this wholesome plate disappears!
How to Serve Grilled Chicken Salad with Mixed Greens, Tomato, Avocado, and Balsamic Vinaigrette Recipe
Garnishes
For an extra pop, try sprinkling fresh herbs like chopped basil, parsley, or chives over the salad. A few crushed nuts such as walnuts or almonds can also add a delightful texture contrast and a bit more richness—perfect for elevating your presentation.
Side Dishes
This salad pairs wonderfully with warm, crusty bread or garlic toast to soak up the vinaigrette. You might also enjoy a light soup on the side, such as a chilled gazpacho or a simple vegetable broth, to complement the fresh qualities of the salad without overshadowing it.
Creative Ways to Present
Serve this salad in individual mason jars for a stylish picnic or lunchbox option. Layer the dressing at the bottom, then the heavier ingredients like chicken and vegetables, finishing with the mixed greens on top. When ready to eat, just shake and enjoy. It’s both practical and visually stunning!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled chicken slices and salad components separately in airtight containers. This prevents the salad from getting soggy. Keep the vinaigrette in a small jar and dress the salad just before serving again.
Freezing
This particular salad is best enjoyed fresh, so freezing is not recommended, especially due to the mixed greens and avocado which do not freeze well. However, you can freeze extra grilled chicken breasts separately and grill fresh salad when you’re ready to eat.
Reheating
Reheat leftover chicken gently in the microwave or on the stovetop until warm but still juicy. Avoid overheating to keep it tender. Once warm, add it back to fresh greens and your vinaigrette for a quick, delicious meal.
FAQs
Can I use other greens besides mixed greens?
Absolutely! Feel free to mix and match with kale, romaine, or even butter lettuce. Each brings a unique texture and flavor, making the salad your own.
Is the balsamic vinaigrette suitable for storing?
Yes, the vinaigrette can be stored in the fridge for up to a week. Just give it a good shake before using to recombine the ingredients.
Can I substitute the chicken with another protein?
Definitely. Grilled shrimp, steak strips, or even chickpeas for a vegetarian twist work beautifully in this salad.
What can I use if I don’t have a grill?
A grill pan or a hot skillet on the stove can easily substitute for grilling the chicken. Just ensure you get a nice sear for flavor.
Is this recipe suitable for meal prep?
Yes! Just keep the dressing separate and assemble your salad fresh each day. The grilled chicken holds up well, making it an excellent protein for meal prepping.
Final Thoughts
This Grilled Chicken Salad with Mixed Greens, Tomato, Avocado, and Balsamic Vinaigrette Recipe has quickly become a personal favorite for good reason. It tastes like a celebration of fresh ingredients in every bite and is incredibly versatile for any meal occasion. Give it a try—you might just find your new go-to salad that brings ease, health, and happiness to your table.
Print
Grilled Chicken Salad with Mixed Greens, Tomato, Avocado, and Balsamic Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh and healthy grilled chicken salad featuring perfectly seasoned grilled chicken breasts served atop a vibrant mix of greens, cherry tomatoes, cucumber, avocado, and optional feta cheese and croutons, dressed with a tangy balsamic vinaigrette.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Salad:
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup croutons (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your grill to medium-high heat. While it heats, rub the chicken breasts thoroughly with olive oil, garlic powder, paprika, salt, and pepper to infuse flavor.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side until fully cooked. Ensure the internal temperature reaches 165°F for safe consumption. Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain juices.
- Assemble the Salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and avocado. If desired, sprinkle feta cheese and croutons on top for added texture and flavor.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste until emulsified and well combined.
- Serve: Slice the rested grilled chicken breasts into strips and arrange them over the salad. Drizzle the prepared dressing over the top and serve immediately for a fresh and satisfying meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee food safety.
- Allowing the chicken to rest after grilling helps keep it moist and tender.
- Feta cheese and croutons are optional but add great flavor and texture.
- Customize the salad with your favorite greens or other vegetables for variety.
- The dressing can be adjusted to taste by adding honey or herbs if desired.
