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How To Make Grilled Chicken and Avocado Salad
A refreshing and protein-packed salad featuring juicy grilled chicken, creamy avocado, and crisp veggies tossed with a zesty lemon vinaigrette. Perfect for lunch or a light dinner!
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens or romaine lettuce
- 1 ripe avocado sliced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup cucumber sliced
- Optional: crumbled feta or goat cheese
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Marinate & Grill Chicken:
- Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill on a preheated grill or skillet over medium heat for 5–6 minutes per side, or until cooked through. Let rest and slice.
- Make Dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Assemble Salad:
- In a large bowl or plate, add mixed greens. Top with sliced chicken, avocado, tomatoes, onion, cucumber, and cheese if using.
- Drizzle & Serve:
- Pour the dressing over the salad just before serving. Toss gently and enjoy!
Notes
- Use leftover or rotisserie chicken for an even faster version.
- Swap lemon for lime and add cilantro for a Tex-Mex twist.
- Add hard-boiled eggs or nuts for extra protein and crunch.
Nutrition
Calories: 412kcalCarbohydrates: 12gProtein: 30gFat: 27gFiber: 7gSugar: 3g