Description
This Grilled Chicken Avocado Salad Bowl combines perfectly seasoned grilled chicken with creamy avocado, crisp vegetables, and a zesty lemon-herb dressing. Ready in just 25 minutes, it’s ideal for healthy weeknight dinners and meal prep. Each bowl delivers 35+ grams of protein and keeps you satisfied for hours.
Ingredients
FOR THE CHICKEN MARINADE:
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1.5 lbs boneless skinless chicken breasts
FOR THE SALAD BOWL:
6 cups mixed greens (romaine, spinach, arugula)
2 cups kale, stems removed and torn
2 cups cherry tomatoes, halved
1 English cucumber, diced
1 red bell pepper, sliced thin
1/2 red onion, thinly sliced
1 cup corn kernels
2 ripe avocados, sliced
1/2 cup crumbled feta cheese (optional)
1/4 cup toasted pumpkin seeds
1/4 cup crispy chickpeas
FOR THE DRESSING:
1/3 cup extra virgin olive oil
3 tablespoons lime juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
Instructions
1. Pound chicken breasts to even 3/4-inch thickness using a meat mallet between plastic wrap.
2. Combine all marinade ingredients in a bowl or zip-top bag, add chicken, and marinate for 15 minutes to 4 hours in refrigerator.
3. Remove chicken from refrigerator 20 minutes before grilling to bring to room temperature. Pat completely dry with paper towels.
4. Preheat grill to medium-high heat (400-450°F) for 10 minutes. Clean and oil grates.
5. Place chicken on grill at 45-degree angle, close lid, and cook undisturbed for 6-7 minutes.
6. Rotate chicken 90 degrees (don’t flip) and cook another 2-3 minutes to create crosshatch marks.
7. Flip chicken and grill second side for 6-8 minutes until internal temperature reaches 160°F.
8. Remove chicken from grill and let rest tented with foil for 5-7 minutes (temperature will rise to 165°F).
9. While chicken rests, prepare dressing by whisking together all dressing ingredients until emulsified.
10. Wash and prep all vegetables. Arrange greens in large shallow bowls.
11. Slice rested chicken against the grain at a slight diagonal into thin strips.
12. Arrange sliced chicken, tomatoes, cucumber, bell pepper, onion, corn, and avocado in sections over greens.
13. Top with feta cheese, pumpkin seeds, and crispy chickpeas.
14. Drizzle with dressing just before serving or serve dressing on the side.
Notes
Chicken can be grilled up to 4 days ahead and stored separately for meal prep.
For meal prep, store all components separately and assemble fresh each day to prevent sogginess.
Slice avocado fresh just before eating to prevent browning.
Store dressing separately in small containers or mason jars for up to 1 week.
For pan-searing alternative: Heat 2 tablespoons oil in cast-iron skillet over medium-high heat, cook 6-7 minutes per side.
Substitute chicken thighs for juicier, more flavorful meat.
Make it dairy-free by omitting feta cheese.
For keto version: double the avocado, skip corn, add hard-boiled eggs.
Grilled chicken can be enjoyed cold on salad or warmed briefly with a splash of broth.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 8g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 98mg
Keywords: grilled chicken salad, avocado salad bowl, healthy meal prep, high protein salad, chicken avocado bowl, easy dinner recipe