Description
A fresh and flavorful Grilled Chicken & Avocado Salad Bowl that’s perfect for a light and healthy meal. Tender grilled chicken breasts are seasoned with paprika and garlic powder, served atop a bed of mixed greens, avocado, cherry tomatoes, cucumber, and red onion, all tossed in a zesty lemon Dijon dressing. This vibrant salad is topped with optional feta cheese and fresh cilantro for an extra burst of flavor.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Salad
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure the chicken cooks evenly with a nice char.
- Prepare the Chicken: Brush both chicken breasts with olive oil, then season generously with salt, pepper, paprika, and garlic powder for maximum flavor.
- Grill the Chicken: Place the chicken on the grill and cook for 6-8 minutes on each side until fully cooked and juices run clear. Remove from grill and let the chicken rest for 5 minutes to retain its juices before slicing.
- Assemble the Salad: In a large bowl, combine the mixed greens, sliced avocado, cherry tomatoes, red onion, cucumber, and optional feta cheese, creating a colorful and textured salad base.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified for a tangy and balanced dressing.
- Toss the Salad: Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly without mashing the avocado.
- Serve: Arrange the sliced grilled chicken on top of the dressed salad and garnish with fresh cilantro if desired. Serve immediately for the best flavor and texture.
Notes
- You can substitute grill with a grill pan or stovetop skillet if an outdoor grill isn’t available.
- To make this salad vegetarian, omit the chicken and add chickpeas or grilled tofu instead.
- Feta cheese adds a salty contrast but can be left out to keep it lighter or for a dairy-free option.
- Adjust seasoning and dressing to taste; more lemon juice can brighten the flavors further.
- Leftover grilled chicken can be refrigerated and used within 2 days.
