Grilled Chicken Avocado Salad
A bright and satisfying salad featuring smoky grilled chicken, creamy avocado, and crisp greens, perfect for weeknight dinners or meal prep.
Ingredients
For the salad
- 2 pieces grilled chicken breasts See notes on seasoning and internal temperature
- 1 piece ripe avocado Diced (choose firm-ripe)
- 3 cups mixed greens Spinach, arugula, lettuce
- 1 cup cherry tomatoes Halved
- 1 piece cucumber Diced (English or Persian is great)
- 1/4 cup feta cheese Optional; can omit for dairy-free
For the dressing
- 2 tablespoons olive oil For dressing; plus a little for the chicken
- 1 tablespoon lemon juice Or lime for a brighter twist
- to taste salt and pepper
Instructions
Preheat and Grill
- Heat your grill or grill pan over medium-high heat. Brush chicken lightly with olive oil and season with salt and pepper (add a pinch of smoked paprika for extra flavor). Grill each breast for 5–7 minutes per side until an instant-read thermometer reads 165°F (74°C).
Rest and Slice
- Transfer the chicken to a cutting board and let rest for 5–10 minutes. Slice thinly against the grain for tenderness.
Toss the Salad Base
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta if using.
Make the Dressing
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch each of salt and pepper. Taste and adjust.
Assemble the Salad
- Gently fold in diced avocado, then top with sliced grilled chicken.
- Drizzle the dressing over the salad and toss gently to combine. Serve right away.
Notes
For best texture, store salad components separately. Store sliced chicken in an airtight container for 3-4 days. Avoid freezing the assembled salad.