When I want something that’s both wholesome and packed with flavor, this Grilled Chicken Avocado Salad is my go-to. It’s fresh, juicy, and filled with vibrant ingredients like cherry tomatoes, creamy avocado, and grilled chicken that’s been seasoned just right. And the best part? The zesty lime-honey dressing ties it all together for a dish that’s both energizing and satisfying.
Whether you’re meal-prepping for the week or throwing together a quick lunch or dinner, this salad checks every box: protein-packed, loaded with good fats, and bursting with bold, refreshing flavor.
Why This Salad Always Hits the Spot
This isn’t your average “healthy” salad—it’s got real substance and flavor. Here’s why it’s one of my favorites:
- Grilled chicken adds savory depth: Seasoned with garlic, paprika, and a touch of lemon juice, it brings warmth to every bite.
- Avocado makes it creamy and filling: It balances out the tanginess of the dressing and adds richness without heaviness.
- The lime-honey-Dijon dressing is magic: Slightly sweet, tangy, and smooth—it brings out the best in every ingredient.
- Perfect for any occasion: Light enough for lunch, hearty enough for dinner, and easy to customize.
Ingredients You’ll Need
(Serves 2 | Prep Time: 15 mins | Cook Time: 15 mins)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp lemon juice
For the Salad:
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 1 cup mixed greens or lettuce (optional)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp Dijon mustard
- Salt and pepper, to taste
How I Make Grilled Chicken Avocado Salad
1. Season and Cook the Chicken
I start by rubbing the chicken breasts with olive oil, garlic powder, paprika, salt, black pepper, and a touch of lemon juice. Whether you’re grilling outside or pan-searing indoors, it cooks for about 6–7 minutes per side until golden and cooked through.
Once done, I let it rest for about 5 minutes (so the juices stay locked in), then slice it into thin strips.
2. Prep the Salad
In a large bowl, I toss together the diced avocado, cherry tomatoes, and chopped cilantro. I often add in a handful of lettuce or mixed greens if I want a more classic salad base, but it’s totally optional.
3. Whisk the Dressing
In a small bowl, I whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper. It’s tangy with just enough sweetness, and it pairs beautifully with the savory chicken and creamy avocado.
4. Assemble and Serve
I add the sliced chicken on top of the salad and drizzle everything with the dressing. A gentle toss ensures every bite gets a little of that magic. Then it’s ready to serve—bright, filling, and incredibly flavorful.
My Favorite Tips for Salad Success
- Use ripe but firm avocado so it holds its shape and adds creamy bites without turning mushy.
- Let the chicken rest after cooking—this keeps it juicy and tender when sliced.
- Customize the greens: I love arugula for its peppery bite, or baby spinach for a softer texture.
- Add extras: Crumbled feta, toasted pine nuts, or even corn kernels all go beautifully with this base.
What I Serve With This Salad
It’s great on its own, but if I’m making a bigger meal, I’ll pair it with:
- Warm pita or flatbread
- Quinoa or couscous for a grain boost
- Fresh fruit salad for a touch of sweetness
- Chilled sparkling water or lemonade for a refreshing finish
Frequently Asked Questions
Q: Can I use rotisserie or leftover chicken?
A: Absolutely! Just slice and reheat slightly, or serve cold—it still tastes great.
Q: Can I meal prep this salad?
A: Yes, just store the dressing separately and add avocado right before serving to keep it fresh.
Q: What’s a good substitute for cilantro?
A: Try fresh parsley or basil if you’re not a cilantro fan.
Q: Can I grill the chicken ahead of time?
A: For sure. Grilled chicken can be stored in the fridge for up to 3 days—perfect for batch prep.
Why You’ll Love This Salad Again and Again
This Grilled Chicken Avocado Salad is everything I want in a quick meal: simple, nourishing, and full of vibrant flavor. It’s light but satisfying, crisp but creamy, and fast enough to make anytime. Whether you’re eating clean, looking for a balanced meal, or just trying to use up what’s in your fridge, this salad is one you’ll want to keep in your rotation.
Simple, Bright, and Satisfying: How I Make This Grilled Chicken Avocado Salad
Ingredients
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp lemon juice
- 1 cup cherry tomatoes, halved
- 1 cup mixed greens or lettuce
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil for dressing
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1 ripe avocado, sliced
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together 1 tbsp olive oil, garlic powder, lemon juice, salt, and pepper.
- Brush the chicken breasts with the olive oil mixture and grill for 6-7 minutes on each side or until cooked through.
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- In a large bowl, combine mixed greens, cherry tomatoes, and sliced avocado.
- In a separate bowl, whisk together 2 tbsp olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Add the grilled chicken on top of the salad and drizzle with the dressing. Toss gently to combine.
- Serve immediately and enjoy your fresh and satisfying salad!
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