A Grilled Chicken & Avocado Salad Bowl is my go-to when I want something fresh, filling, and packed with flavor. With juicy grilled chicken, creamy avocado, crisp vegetables, and a zesty dressing, it’s everything I crave in a nourishing bowl. It’s a satisfying meal I can pull together quickly without compromising on taste or nutrition.
Why You’ll Love This Recipe
I love how this salad brings together a balance of protein, healthy fats, and crunch. The grilled chicken adds a smoky, savory depth, while the avocado gives it that creamy bite I always enjoy. It’s perfect for lunch, dinner, or even meal prep throughout the week. I can easily customize it with whatever veggies I have on hand, and it still turns out delicious every time.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Garlic powder
- Paprika
- Salt and black pepper
- Ripe avocados
- Cherry tomatoes
- Cucumber
- Red onion
- Romaine lettuce or mixed greens
- Fresh lime juice
- Optional: cilantro, feta cheese, or a drizzle of balsamic glaze
directions
- I start by marinating the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. I let it sit for at least 15–20 minutes to soak up the flavors.
- While the chicken is marinating, I prep the vegetables. I chop the lettuce, halve the cherry tomatoes, slice the cucumber and red onion, and cube the avocado.
- I grill the chicken on medium-high heat for about 6–7 minutes per side or until fully cooked. Then, I let it rest before slicing it thinly.
- I assemble the salad bowls by layering the greens, then adding the sliced chicken, avocado, tomatoes, cucumber, and onion.
- I finish it off with a squeeze of fresh lime juice and any optional toppings I’m in the mood for.
Servings and timing
This recipe makes 2 hearty servings. From start to finish, it takes about 30 minutes:
- Prep time: 15 minutes
- Cook time: 15 minutes
Variations
When I want to mix things up, I swap the chicken for grilled shrimp or tofu for a vegetarian version. Sometimes I add black beans or corn for extra texture and flavor. If I feel like turning up the heat, I use a chipotle-lime marinade instead. For the dressing, a simple vinaigrette or a creamy Greek yogurt-based dressing works beautifully.
storage/reheating
I store the salad components separately in airtight containers to keep everything fresh. The grilled chicken stays good in the fridge for up to 3 days and can be reheated in a skillet or microwave. I slice the avocado fresh when I’m ready to eat to avoid browning. If I’m meal prepping, I assemble the salads without the dressing and avocado until just before serving.
FAQs
How do I know when the chicken is fully cooked?
I check that the chicken is no longer pink in the center and has an internal temperature of 165°F using a meat thermometer.
Can I make this salad ahead of time?
Yes, I often prep the chicken and veggies ahead and assemble the bowls when I’m ready to eat. I just wait to cut the avocado and add dressing until serving.
What can I use instead of lime juice?
I sometimes use lemon juice or a light vinaigrette if I don’t have lime on hand. Both add a nice tangy flavor.
Can I grill the chicken on a stovetop?
Absolutely. I use a grill pan or even a regular skillet over medium-high heat when I can’t use an outdoor grill.
Is this salad low-carb?
Yes, this salad is naturally low in carbs, especially if I skip any sweet dressings or croutons.
Conclusion
This Grilled Chicken & Avocado Salad Bowl is a reliable favorite when I need a quick, wholesome, and flavorful meal. It’s easy to make, totally customizable, and packed with everything I love in one bowl. Whether I’m prepping meals for the week or enjoying a casual dinner, this salad always hits the spot.
Grilled Chicken & Avocado Salad Bowl
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A refreshing and satisfying salad bowl featuring grilled chicken, creamy avocado, and crisp vegetables, perfect for a healthy lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- 4 cups romaine lettuce or mixed greens
- 1 tbsp fresh lime juice
- Optional: chopped cilantro, crumbled feta cheese, or a drizzle of balsamic glaze
Instructions
- Marinate chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Let sit for 15–20 minutes.
- While marinating, chop lettuce, halve cherry tomatoes, slice cucumber and red onion, and cube avocados.
- Grill chicken on medium-high heat for 6–7 minutes per side until fully cooked. Let rest, then slice thinly.
- Assemble bowls with greens, chicken, avocado, tomatoes, cucumber, and onion.
- Drizzle with lime juice and add any optional toppings before serving.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F internally.
- Store components separately and add avocado fresh to prevent browning.
- Customize with grilled shrimp, tofu, black beans, corn, or a preferred dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
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