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Grilled Chicken & Avocado Salad Bowl

Experience a burst of freshness with this vibrant Grilled Chicken & Avocado Salad Bowl! Juicy grilled chicken pairs beautifully with creamy avocado, crisp greens, and colorful veggies, all topped with a zesty homemade dressing. Perfect for a quick lunch or a satisfying dinner, this delightful salad is both nutritious and customizable, ensuring it suits every palate. Whip it up in no time for a meal that not only tastes great but also looks stunning on your plate!

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 ripe avocados
  • 6 cups mixed salad greens (romaine, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat grill to medium-high heat. Season chicken breasts with salt, pepper, and garlic powder.
  2. Grill the chicken for 6-7 minutes on each side until reaching an internal temperature of 165°F (75°C). Let rest before slicing.
  3. While the chicken rests, chop mixed greens and halve cherry tomatoes. Slice avocados gently.
  4. In a bowl or jar, combine olive oil, lemon juice, garlic powder, salt, and pepper. Whisk until emulsified.
  5. In large bowls or plates, layer mixed greens first, followed by sliced grilled chicken, tomatoes, and avocado slices. Drizzle with dressing.
  6. Serve immediately and enjoy!
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 540
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 30g
  • Saturated Fat: 6g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 10g
  • Protein: 45g
  • Cholesterol: 95mg

Keywords: - Feel free to swap chicken for turkey or tofu for a vegetarian option.- Add nuts or seeds for extra crunch.- Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until serving.