This grilled chicken avocado salad is a vibrant and satisfying dish that’s perfect for a healthy weeknight dinner or a light lunch. Its combination of smoky grilled chicken, creamy avocado, and crisp greens makes it incredibly versatile and a fantastic way to enjoy fresh ingredients.
Key Ingredients for Grilled Chicken Avocado Salad
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 3 ripe avocados, pitted and sliced or diced
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and pepper to taste
How to Make Grilled Chicken Avocado Salad
This grilled chicken avocado salad is delightfully easy to prepare, bursting with fresh, vibrant flavors and satisfying textures. The simple grilling process for the chicken brings out a delicious smoky char, perfectly complementing the creamy avocado and crisp vegetables. Expect to have this ready in about 30 minutes, making it an ideal choice for busy evenings.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Rub this mixture all over the chicken pieces, ensuring they are evenly coated.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken. Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes on a cutting board. Once rested, slice or dice the chicken into bite-sized pieces.
- Prepare the Vegetables: While the chicken is grilling and resting, prepare the salad base. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- Make the Dressing: In a small bowl or jar, whisk together 1/4 cup of olive oil, lime juice, Dijon mustard, and honey or maple syrup (if using). Season with salt and pepper to taste. Whisk until well combined and emulsified.
- Assemble the Salad: Add the sliced or diced grilled chicken and the prepared avocado to the salad bowl with the vegetables.
- Dress and Serve: Drizzle the prepared dressing over the salad. Gently toss everything together to ensure all ingredients are coated with the dressing. Serve immediately.
Why You’ll Love This Grilled Chicken Avocado Salad
You’ll adore this grilled chicken avocado salad for its incredibly fresh and wholesome character, making it a standout recipe compared to a heavier pasta salad. The star of the show is undoubtedly the succulent, smoky grilled chicken paired with the luxurious creaminess of ripe avocado, creating a truly delightful texture and flavor experience. Beyond its deliciousness, this salad is a fantastic cost-saver, allowing you to enjoy a gourmet-style meal at home for a fraction of the price you’d pay at a restaurant. Packed with vibrant vegetables and a zesty lime dressing, it’s a nutritious and satisfying meal that you’ll want to make again and again. Give this delightful grilled chicken avocado salad a try – your taste buds will thank you!
Storing and Reheating Tips
For optimal freshness, it’s best to store the grilled chicken avocado salad components separately if you plan on having leftovers. If you’ve already dressed the salad, you can store it in an airtight container in the refrigerator for 1–2 days. However, be aware that the avocado may brown slightly and the greens might wilt.
If you’re prepping ahead, store the grilled chicken, chopped vegetables (excluding avocado), and dressing in separate airtight containers in the refrigerator. The chicken is best consumed within 3–4 days, and the vegetables will stay fresh for a similar period. The avocado is best added fresh just before serving.
To reheat, if you stored the undressed components, simply assemble the salad again with fresh avocado and your desired amount of dressing. If you stored a dressed salad, you can eat it cold. Reheating the chicken is not generally recommended as it can become dry; it’s best enjoyed cold or at room temperature in this salad. Freezing this salad is not advised due to the texture changes avocado and fresh greens undergo.
Final Thoughts
This grilled chicken avocado salad truly offers a perfect balance of healthy, fresh ingredients and delicious, satisfying flavors. We encourage you to whip up this simple yet spectacular dish and discover its delightful taste and ease of preparation for yourself. Enjoy this fantastic meal that’s sure to become a staple in your recipe rotation!
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Grilled Chicken Avocado Salad
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Rub this mixture all over the chicken pieces, ensuring they are evenly coated.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.25 teaspoon black pepper, 0.5 teaspoon salt
- Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken. Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes on a cutting board. Once rested, slice or dice the chicken into bite-sized pieces.
- While the chicken is grilling and resting, prepare the salad base. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.1 head romaine lettuce, 1 cup cherry tomatoes, 0.5 cup red onion, 0.25 cup fresh cilantro
- In a small bowl or jar, whisk together 1/4 cup of olive oil, lime juice, Dijon mustard, and honey or maple syrup (if using). Season with salt and pepper to taste. Whisk until well combined and emulsified.0.25 cup olive oil, 2 tablespoons lime juice, 1 teaspoon Dijon mustard, 0.5 teaspoon honey or maple syrup, to taste salt, to taste pepper
- Add the sliced or diced grilled chicken and the prepared avocado to the salad bowl with the vegetables.3 ripe avocados
- Drizzle the prepared dressing over the salad. Gently toss everything together to ensure all ingredients are coated with the dressing. Serve immediately.