Grilled Chicken Avocado Salad – Light, Fresh & Full of Flavor!
Looking for a vibrant, healthy, and ridiculously satisfying salad that doesn’t feel like diet food? This Grilled Chicken Avocado Salad is it. Packed with colorful veggies, tender grilled chicken, and creamy avocado, all tossed in a light lime-honey dressing, it’s a fresh favorite you’ll want on repeat.
Perfect for lunch, dinner, or meal prep, this salad is everything a busy cook wants—fast, flexible, and foolproof.
Why I Love This Recipe
Salads can be boring, but not this one. The grilled chicken adds smoky, satisfying flavor, the avocado brings creamy richness, and the lime dressing wakes everything up with a burst of citrus. It’s the kind of dish that feels indulgent but is actually super nourishing. It also pairs beautifully with a refreshing drink like this Blueberry Lemonade.
Ingredients
For the Salad:
- 1 grilled chicken breast 🍗 (sliced)
- 1 ripe avocado 🥑 (sliced)
- 1 cup cherry tomatoes 🍅 (halved)
- 1/2 cucumber 🥒 (diced)
- 1/4 red onion 🧅 (thinly sliced)
- 1/2 cup corn 🌽 (cooked or canned)
- Fresh mixed greens 🥬
- Fresh lime wedges 🍋 for serving
For the Dressing:
- 2 tbsp olive oil 🫒
- 1 tbsp fresh lime juice 🍋
- 1 tsp honey 🍯
- Salt and pepper to taste 🧂
Swaps and Notes
- No grill? Pan-seared or air-fried chicken works perfectly.
- Dairy lover? A sprinkle of feta or goat cheese adds creaminess.
- More protein? Toss in a hard-boiled egg or extra grilled chicken.
- Low-carb? Skip the corn and double the cucumbers.
Step-by-Step Directions
- Grill the Chicken:
Season your chicken breast with olive oil, salt, pepper, and grill it over medium-high heat until fully cooked (internal temp of 165°F). Let it rest before slicing. - Prep the Veggies:
Halve cherry tomatoes, dice cucumber, thinly slice the red onion, and slice the avocado just before assembling to keep it fresh. - Assemble the Salad:
In a large bowl or platter, layer the mixed greens, then top with the veggies and corn. Place the grilled chicken slices right on top. - Make the Dressing:
Whisk together the olive oil, lime juice, honey, salt, and pepper until emulsified. - Dress and Serve:
Drizzle the dressing generously over the salad. Serve with lime wedges and enjoy immediately!
Tips for Success
- Slice avocados last to avoid browning.
- Rest the chicken before slicing so it stays juicy.
- Double the dressing and store it for later—it’s great on tacos, grilled veggies, or even this Light Tangy Chicken Salad.
Serving Suggestions & Pairings
This salad is a meal on its own, but if you’re feeding a crowd or want to round it out:
- Pair it with 3-Ingredient Oatmeal Breakfast Cookies for a sweet bite
- Serve it with Chicken Enchiladas for a hearty dinner duo
- Kick off your meal with Crockpot Nacho Dip for party vibes
Storage & Leftovers
- Storage: Store leftovers in an airtight container for up to 2 days, but keep the avocado and dressing separate until ready to serve.
- Make ahead: Grill the chicken and chop the veggies ahead of time for super fast assembly.
More Recipes You’ll Love
- A Light Tangy Chicken Salad (No Mayo!)
- Blueberry Lemonade
- Chicken Enchiladas
- Crockpot Nacho Dip
- 3-Ingredient Oatmeal Breakfast Cookies
Final Thoughts
This Grilled Chicken Avocado Salad is a go-to recipe for those days when you want something fast, flavorful, and good for you. It’s light enough for summer, hearty enough for dinner, and versatile enough to please any crowd.
Tried it? Let us know in the comments! Don’t forget to follow ChefManiac for more recipes that balance comfort and creativity in every bite.
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