Go Back
Grilled Chicken & Avocado Salad Bowl

Grilled Chicken & Avocado Salad Bowl - Fresh, Filling, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the chicken: 1.25–1.5 lb boneless, skinless chicken breasts (or thighs)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice (or lime)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder (optional for heat)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • For the salad: 6–8 cups mixed greens (romaine, spinach, or spring mix)
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/4 cup crumbled feta or cotija (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned and drained)
  • 1/2 cup cooked quinoa or brown rice (optional for extra carbs)
  • For the dressing: 3 tbsp olive oil
  • 2 tbsp lime juice (or lemon)
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 1/4 tsp salt, more to taste
  • Freshly ground black pepper

Instructions
 

  • Prepare the chicken marinade: In a bowl, whisk olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, chili powder (if using), salt, and pepper. Add the chicken and coat well. Marinate for at least 20 minutes, or up to 8 hours in the fridge.
  • Preheat the grill or pan: Heat an outdoor grill to medium-high or warm a ridged grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
  • Grill the chicken: Cook chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and juices run clear. Remove to a plate and rest for 5 minutes, then slice.
  • Make the dressing: In a small jar, combine olive oil, lime juice, honey, Dijon, grated garlic, salt, and pepper. Shake until emulsified. Taste and adjust seasoning.
  • Prep the salad base: In a large bowl, add mixed greens, cherry tomatoes, cucumber, red onion, corn, and fresh herbs. If using grains, add them now.
  • Toss with dressing: Drizzle about half the dressing over the salad base and toss gently to coat. Save the rest for finishing.
  • Assemble the bowls: Divide the dressed salad into bowls. Top with sliced grilled chicken and avocado. Sprinkle with feta or cotija if using. Finish with an extra spoonful of dressing and a squeeze of lime.
  • Serve: Add a pinch of salt and pepper on the avocado and chicken for pop. Enjoy right away while the chicken is still warm.