Get ready to enjoy a salad that’s anything but boring! This Grilled Chicken Avocado Salad is a vibrant, satisfying, and incredibly flavorful meal that’s perfect for a light lunch, a healthy dinner, or a refreshing side. Tender grilled chicken, creamy avocado, juicy cherry tomatoes, and fresh cilantro are tossed together with a zesty honey-lime dressing, creating a symphony of tastes and textures in every bite. It’s simple to make, packed with protein and healthy fats, and utterly delicious.
Why I Love This Recipe
This Grilled Chicken Avocado Salad is a go-to in my kitchen, especially when I want something wholesome and incredibly tasty. What I love most is the fantastic contrast of flavors and textures: the smoky, tender grilled chicken with its hint of paprika, the rich, buttery avocado, the sweet pop of cherry tomatoes, and the bright freshness of cilantro. The zesty honey-lime dressing brings all these elements together beautifully, making every forkful a delight. It’s quick enough for a weeknight, versatile, and always leaves me feeling satisfied and energized. Plus, it’s a brilliant way to enjoy a light meal that doesn’t skimp on flavor!
Ingredients
Here’s what you’ll need to create this fresh and flavorful salad:
For the Grilled Chicken:
- 2 chicken breasts (about 6-8 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad Ingredients:
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- ¼ cup fresh cilantro (chopped)
- 1 cup lettuce or mixed greens (optional, but recommended for a fuller salad)
For the Dressing:
- 2 tablespoons olive oil (extra virgin recommended)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs can be used for a juicier result; cooking times may vary slightly. You can also use pre-cooked shredded chicken for an even faster assembly.
- Paprika: Smoked paprika would add a lovely smoky depth to the chicken.
- Avocado: Choose a perfectly ripe avocado that yields slightly to gentle pressure.
- Tomatoes: Grape tomatoes work just as well as cherry tomatoes.
- Cilantro: Fresh cilantro is best here. If you’re not a fan, fresh parsley or a mix of both would work.
- Lettuce: Romaine, spring mix, or baby spinach are all great choices for the base.
- Lime Juice (Dressing): Freshly squeezed lime juice is crucial for the best flavor.
- Honey (Dressing): Adjust the amount of honey to your desired sweetness. Maple syrup can be substituted.
- Dijon Mustard (Dressing): Acts as an emulsifier and adds a subtle tang. Don’t omit it!
- Optional Additions: Thinly sliced red onion, corn kernels, or black beans for extra flavor and texture.
Instructions
Let’s get this delicious and healthy salad assembled!
- Marinate & Grill the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix together the 1 tablespoon of olive oil, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Rub this seasoning mixture all over both sides of the chicken breasts.
- Heat a grill or a large grill pan/skillet over medium-high heat. Once hot, place the seasoned chicken on the grill. Cook for 6-7 minutes per side, or until golden brown, cooked through, and the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the heat and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender and moist. After resting, slice the chicken into bite-sized pieces or strips.
- Prepare the Salad Ingredients: While the chicken rests, in a large mixing bowl, combine the diced large avocado, halved cherry tomatoes, and chopped fresh cilantro. If you’re using lettuce or mixed greens, add them to the bowl now as well.
- Make the Dressing: In a small bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of fresh lime juice, 1 teaspoon of honey, and ½ teaspoon of Dijon mustard. Season with salt and black pepper to taste. Whisk until everything is beautifully emulsified.
- Assemble & Serve: Add the sliced grilled chicken to the bowl with the salad ingredients. Just before serving, drizzle the luscious honey-lime vinaigrette all over the salad. Toss gently to ensure all the ingredients are well coated with the dressing. Enjoy this flavorful, fresh salad immediately!
Tips for Success
- Don’t Overcook Chicken: Chicken breast cooks quickly and can dry out. Use a meat thermometer to ensure it reaches 165°F (74°C) and then remove it from the heat.
- Rest the Chicken: Letting the chicken rest for 5 minutes after cooking is crucial for juicy results.
- Dice Avocado Last: Dice the avocado just before assembling the salad to minimize browning. The lemon/lime juice in the dressing will also help prevent oxidation.
- Dress Just Before Serving: To keep the greens and avocado fresh, add the dressing right before you’re ready to eat.
- Fresh Ingredients: Fresh lime juice, cilantro, and ripe avocado make a significant difference in the flavor of this salad.
Serving Suggestions and Pairings
This Grilled Chicken Avocado Salad is a fantastic standalone meal, but it also pairs well with:
- Corn on the Cob: A sweet complement to the savory chicken.
- Quesadillas: A light side to a cheesy quesadilla, perhaps our Sheet Pan Quesadillas.
- Tortilla Chips: A side of tortilla chips for some extra crunch.
- Black Beans: A small side of seasoned black beans.
- For other incredibly flavorful chicken dishes, you might also love our Mexican Chicken and Rice Casserole.
Storage and Leftover Tips
This salad is best enjoyed fresh, but you can prepare components ahead of time:
- Cooked Chicken: Grilled chicken can be cooked and sliced up to 2-3 days in advance and stored in an airtight container in the refrigerator.
- Dressing: The honey-lime vinaigrette can be made up to 3-4 days in advance and stored in an airtight jar in the refrigerator. Shake well before using.
- Veggies (Unmixed): Cherry tomatoes and chopped cilantro can be prepped a day in advance. Dice the avocado just before assembly.
- Assembled Salad: Once the avocado is added and the salad is dressed, it’s best to consume it immediately to prevent browning of the avocado and wilting of the greens.
More Recipes You Will Love
If you loved the light, fresh, and chicken-filled goodness of this salad, you’ll definitely want to explore some of our other fantastic chicken-centric recipes:
- For another fantastic crowd-pleasing chicken meal, check out These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners.
- If you’re looking for a chicken salad without mayo, our Light Tangy Chicken Salad I Actually Crave and There’s No Mayo in Sight is a must-try.
- And for a fun, interactive way to feed a crowd with a Tex-Mex twist, our Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd is always a hit!
- Finally, for another amazing and cheesy chicken appetizer, our Easy Cheese Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive are a winner.
Final Thoughts
This Grilled Chicken Avocado Salad is a vibrant and incredibly satisfying meal that proves healthy eating can be absolutely delicious and effortless. It’s perfect for a quick, nutritious lunch or a light dinner, especially when you’re craving something fresh, flavorful, and full of goodness.
Give this recipe a try and let the creamy avocado and tender chicken brighten your day! What are your favorite additions to a grilled chicken salad? Share your ideas in the comments below!
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