Grilled Chicken and Avocado Salad Bowl
Description:
This Grilled Chicken and Avocado Salad Bowl is a protein-packed, colorful, and satisfying meal perfect for lunch or dinner. Juicy grilled chicken pairs beautifully with creamy avocado, crisp veggies, and a zesty lime dressing. It’s light, healthy, and full of flavor — a perfect balance of freshness and heartiness.
Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients (2 servings):
For the Chicken Marinade:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
For the Salad:
4 cups mixed salad greens (romaine, spinach, or arugula)
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
¼ cup corn kernels (optional)
¼ cup crumbled feta or goat cheese (optional)
For the Dressing:
2 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Add chicken breasts and coat evenly. Let marinate for 10–15 minutes
2. Grill the Chicken:
Heat a grill pan (or outdoor grill) over medium-high heat.
Grill chicken for 6–7 minutes per side, or until fully cooked and golden with grill marks.
Let rest for 5 minutes, then slice.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
4. Assemble the Salad:
In a large bowl, layer salad greens, cherry tomatoes, cucumber, red onion, and corn.
Add sliced avocado and grilled chicken on top.
Drizzle with dressing and sprinkle with feta (if using).
5. Toss and Serve:
Toss gently or serve as a composed bowl. Enjoy immediately!
Nutritional Info (per serving):
Calories: ~480 kcal
Protein: 38 g
Carbohydrates: 16 g
Fat: 30 g
Fiber: 7 g
Sugar: 5 g
Questions & Answers:
Q1: Can I use leftover chicken?
Yes! This salad works perfectly with leftover grilled or roasted chicken — just slice it thinly and add it cold or reheated.
Q2: What can I substitute for avocado?
You can use hummus, boiled eggs, or roasted sweet potato slices for a creamy element.
Q3: How long can I store it?
The salad (without dressing and avocado) can be refrigerated for up to 2 days. Add dressing and avocado fresh before serving.
Q4: Can I make it vegan?
Yes! Swap the chicken for grilled tofu or chickpeas and use maple syrup instead of honey.
Q5: What goes well with this bowl?
It pairs beautifully with a chilled lemonade, iced tea,
or garlic pita chips on the side.