Grilled Chicken and Avocado Salad – Fresh, Filling, and Easy

This is the kind of salad that actually feels like a meal. Juicy grilled chicken, creamy avocado, crisp greens, and a bright lemon dressing come together in a bowl that’s simple but satisfying. It’s perfect for weeknights, meal prep, or a quick lunch that doesn’t leave you hungry an hour later.

Everything is fresh, clean, and balanced, with enough flavor to make you want seconds. If you’re looking for a reliable go-to salad, this one belongs on repeat.

What Makes This Special

This salad hits that sweet spot between light and filling. The chicken brings protein, the avocado adds richness, and the veggies keep it crisp and refreshing.

The dressing is a zesty lemon-garlic vinaigrette that takes five minutes and pairs with almost anything. Plus, the whole recipe is flexible—swap the greens, change the toppings, or use what you have on hand.

It also works for different diets without much effort. Keep it gluten-free by default, dairy-free if you skip the cheese, and low-carb if you stick to leafy greens.

It’s a crowd-pleaser, and it scales well for family dinners or meal prep.

Shopping List

• Chicken: 2 boneless, skinless chicken breasts (about 1 to 1.25 lbs)
• Greens: 6–8 cups mixed greens (spring mix, romaine, or baby spinach)
• Avocado: 1–2 ripe avocados
• Tomatoes: 1 cup cherry or grape tomatoes, halved
• Cucumber: 1 small cucumber, sliced
• Red onion: 1/4 small red onion, thinly sliced
• Corn (optional): 1 ear grilled corn or 1/2 cup thawed frozen corn
• Feta or cotija (optional): 1/3 cup crumbled
• Fresh herbs (optional): cilantro, parsley, or basil

For the marinade and dressing (shared base):

• 1/3 cup extra-virgin olive oil
• 1 large lemon (zest and 3 tablespoons juice)
• 2 garlic cloves, minced or grated
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Crunchy add-ins (optional but great):

• Pepitas, sliced almonds, or pistachios
• Croutons or crispy tortilla strips

Instructions

1. Make the marinade and dressing base: In a small bowl or jar, whisk the olive oil, lemon zest and juice, garlic, Dijon, honey, oregano, smoked paprika, salt, and pepper until emulsified. Taste and adjust acid or salt to your liking.
2. Marinate the chicken: Pat the chicken dry and slice breasts in half horizontally if thick, so they cook evenly. Place half the dressing in a zip-top bag or bowl with the chicken.

   Toss to coat. Marinate 20–30 minutes at room temp, or up to 4 hours in the fridge.

3. Prep the grill or skillet: Heat a grill or grill pan over medium-high. Lightly oil the grates.

   If using a skillet, heat 1 tablespoon oil until shimmering.

4. Grill the chicken: Cook chicken 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and juices run clear. Let it rest 5 minutes before slicing.
5. Optional: grill the corn and lemon: If using corn, grill it alongside the chicken, turning until lightly charred. You can also grill a halved lemon for extra flavor.
6. Prep the vegetables: While the chicken cooks, rinse and dry the greens.

   Halve the tomatoes, slice the cucumber and onion, and chop herbs if using. Slice or dice the avocado last to prevent browning.

7. Assemble the salad: In a large bowl, add the greens, tomatoes, cucumber, onion, and corn (if using). Drizzle with some of the remaining dressing and toss lightly to coat.
8. Add the chicken and avocado: Slice the rested chicken against the grain.

   Add it to the greens with the avocado. Sprinkle with feta and herbs if desired.

9. Finish and serve: Add crunchy toppings if you like. Drizzle on more dressing to taste.

   Season with a pinch of salt and pepper. Serve immediately while the chicken is still slightly warm.

How to Store

Keep components separate for best results. Store the chicken, chopped veggies, and dressing in individual containers.

The salad stays fresh for up to 3 days when stored this way. Add avocado right before eating to prevent browning.

If you’ve already tossed everything, eat it within 24 hours. To revive slightly wilted greens, add a handful of fresh lettuce and a squeeze of lemon.

Warm leftover chicken gently to keep it tender—just 30–60 seconds in the microwave.

Why This is Good for You

• Protein-packed: Grilled chicken offers lean protein that supports muscle repair and keeps you full.
• Healthy fats: Avocado brings heart-healthy monounsaturated fats and helps your body absorb fat-soluble vitamins.
• Fiber and micronutrients: Mixed greens, tomatoes, and cucumber add fiber, vitamin C, potassium, and antioxidants.
• Balanced meal: Protein, fat, and fiber work together to stabilize energy and curb cravings.
• Lower in refined carbs: Great for days when you want something light but satisfying.

Common Mistakes to Avoid

• Skipping the rest time: Cutting chicken immediately makes it dry. Rest 5 minutes so juices redistribute.
• Over-marinating in acid: Lemon can tighten the meat if left too long. Keep it under 4 hours.
• Overdressing the greens: Add dressing gradually.

  You can always add more, but you can’t take it back.

• Using unripe avocado: It should yield slightly when pressed. Hard avocados won’t add the creamy texture you want.
• Neglecting seasoning: Taste as you go. A pinch of salt at the end can make the flavors pop.

Alternatives

• Protein swaps: Use shrimp, salmon, or tofu.

  For tofu, press it, marinate, and grill until crisp at the edges.

• Greens: Try arugula for peppery bite, chopped romaine for crunch, or a spinach-kale mix for extra nutrients.
• Dressing twists: Swap lemon for lime and add cumin for a Southwestern vibe. Or use a creamy yogurt-cilantro dressing.
• Dairy-free: Skip cheese and add extra avocado or a sprinkle of nutritional yeast for a savory note.
• Grain add-ins: Make it heartier with quinoa, farro, or brown rice. Toss the grains with a spoon of dressing while warm.
• Extra veggies: Bell peppers, radishes, or roasted sweet potatoes all fit right in.

FAQ

Can I cook the chicken without a grill?

Yes.

A cast-iron skillet or grill pan works well. Sear over medium-high heat for color, then lower the heat to finish cooking. You can also bake at 425°F (220°C) for 16–20 minutes, depending on thickness.

How do I keep avocado from browning?

Cut it right before serving.

If prepping ahead, toss avocado with a little lemon or lime juice and store in an airtight container with plastic wrap pressed directly on the surface.

What’s the best way to tell if chicken is done?

Use an instant-read thermometer. Pull it at 165°F (74°C). If you don’t have one, pierce the thickest part—juices should run clear, not pink.

Can I meal prep this salad?

Absolutely.

Portion the greens and veggies into containers, keep the chicken and dressing separate, and add avocado the day you eat it. Assemble just before serving for the best texture.

Is there a vegetarian version?

Yes. Replace chicken with grilled tofu, tempeh, or chickpeas roasted with paprika and garlic.

Keep the same dressing and toppings.

What if I don’t like raw onion?

Soak sliced red onion in cold water for 10 minutes to mellow the flavor. Or swap with thinly sliced scallions or pickled onions.

Can I use leftover rotisserie chicken?

Yes. It’s a great shortcut.

Toss it with a spoon of dressing first to keep it moist and flavorful.

Wrapping Up

This Grilled Chicken and Avocado Salad is simple, flexible, and full of fresh flavor. The lemony dressing ties everything together, and the mix of textures keeps every bite interesting. Keep the core elements, then make it your own with different greens, toppings, or proteins.

It’s a reliable, feel-good meal you can make any night of the week—and enjoy every time.