The Grilled Chicken & Avocado Salad Bowl brings together the best of summer into one fresh, satisfying meal bursting with color and nutritious flavor. With juicy grilled chicken, creamy avocado, vibrant veggies, and a zesty homemade dressing, this bowl is perfect for quick lunches or laid-back dinners. Whether you’re after something wholesome and hearty or just craving a light yet indulgent bite, the Grilled Chicken & Avocado Salad Bowl makes healthy eating completely irresistible.

Grilled Chicken & Avocado Salad Bowl Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Grilled Chicken & Avocado Salad Bowl is designed to create the perfect mix of flavors, textures, and visual appeal. Don’t let the simplicity fool you: choose each ingredient with care and your salad will be restaurant-worthy every time!

Chicken breasts: Boneless, skinless chicken grills up juicy and tender while soaking in all the spices.
Olive oil: Both for grilling and the dressing, this helps lock in moisture and flavor.
Paprika: Adds just enough smoky warmth to the chicken.
Garlic powder: Rounds out the chicken seasoning for extra depth.
Salt & black pepper: Classic seasonings bring out the best in every bite.
Mixed salad greens: The base of your bowl; use baby spinach, arugula, or your favorite blend for maximum vibrancy.
Cherry tomatoes: Halved for sweet juiciness and a pop of color.
Cucumber slices: Cool and refreshing, they give a delightful crunch.
Red onion: Adds zing and beautiful contrast when sliced thin.
Avocado: Creamy, buttery slices make this bowl extra decadent.
Feta cheese: Crumbled feta provides salty, tangy richness.
Sunflower seeds (optional): Sprinkle these on top for a hit of nutty crunch.
Olive oil (dressing): Forms the base of the simple, zesty vinaigrette.
Lemon juice: Brings bright acidity and an irresistible freshness to the dressing.
Dijon mustard: A subtle kick and creaminess that brings the vinaigrette together.
Honey: Balances tartness with a touch of sweetness.
Salt & black pepper (dressing): Season the dressing just right without overpowering the veggies.

How to Make Grilled Chicken & Avocado Salad Bowl

Step 1: Prep and Season the Chicken

Start by patting your chicken breasts dry so the spices stick beautifully. Drizzle them with olive oil, then coat evenly with paprika, garlic powder, salt, and pepper. This little blend infuses the chicken with just the right mix of savory depth and smoky warmth, setting the stage for a truly flavor-packed bowl.

Step 2: Grill the Chicken

Heat your grill or grill pan to medium-high. Place the seasoned chicken on the hot surface and let it cook undisturbed for about 5 to 6 minutes per side. You want gorgeous grill marks and juicy, fully cooked chicken (165°F is the sweet spot). Once done, transfer the chicken to a plate and let it rest for 5 minutes—this makes slicing much easier and keeps every piece juicy.

Step 3: Whisk the Dressing

While the chicken is resting, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. This easy vinaigrette is tangy, just a bit sweet, and it ties the whole salad together in the freshest way possible.

Step 4: Assemble the Grilled Chicken & Avocado Salad Bowl

Grab your favorite bowls and layer in the salad greens. Add the cherry tomatoes, cucumber slices, red onion, avocado slices, and a generous sprinkle of crumbled feta cheese. If you’re feeling extra, scatter a handful of sunflower seeds over the top. Finally, slice your rested chicken and lay it right atop the veggies, so every bite gets a bit of everything.

Step 5: Dress and Serve

Right before serving, drizzle the salad with your homemade vinaigrette—or serve the dressing on the side for drizzling as you eat. That finishing touch makes every forkful of this Grilled Chicken & Avocado Salad Bowl bright and delicious!

How to Serve Grilled Chicken & Avocado Salad Bowl

Garnishes

A final flourish makes all the difference! Try extra crumbled feta, a pinch of chopped fresh herbs like parsley or cilantro, or a twist of cracked black pepper on top. If you love a little color, a sprinkle of microgreens or a wedge of lemon for squeezing adds brightness and that irresistible just-made touch.

Side Dishes

Pairing your Grilled Chicken & Avocado Salad Bowl with a light side brings out its full charm. Warm pita, crusty bread, or a simple quinoa pilaf turn it into a more filling meal, while a chilled fruit salad or cup of gazpacho is perfect on a hot day. Just keep it simple—this salad shines all on its own, but a good side kick never hurts!

Creative Ways to Present

Presentation takes this salad from everyday lunch to special-occasion worthy. Serve in oversized shallow bowls for maximum visual appeal, or try layering ingredients mason jar-style for a pretty, portable lunch. You can also let everyone customize their own Grilled Chicken & Avocado Salad Bowl at the table family-style—fun for gatherings and picky eaters alike!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Chicken & Avocado Salad Bowl keeps well for up to two days if you store the salad and dressing separately. Place the greens, veggies, and chicken in an airtight container in the refrigerator and store the dressing in a small jar. Add avocado fresh before serving to keep it from browning.

Freezing

Freezing is best reserved for the grilled chicken only—simply cool the cooked chicken, wrap tightly, and keep in the freezer for up to two months. Thaw overnight in the fridge before adding to freshly prepared veggies and avocado for a quick salad bowl any time!

Reheating

If you want to serve your Grilled Chicken & Avocado Salad Bowl warm, gently reheat the chicken slices in a skillet or microwave until just heated through. Be careful not to overcook, so the chicken stays juicy. Assemble the salad with fresh greens and veggies for best texture, and always add the dressing just before eating.

FAQs

Can I substitute chicken thighs instead of breasts?

Absolutely! Chicken thighs are delicious and extra juicy when grilled—just adjust the grilling time as they may take a bit longer to cook through. They add a richer flavor, which pairs wonderfully with the creamy avocado and bright dressing.

What’s the best way to keep avocado from browning if prepping ahead?

If you want to prep your Grilled Chicken & Avocado Salad Bowl in advance, slice the avocado just before serving. Alternatively, toss avocado slices gently in lemon juice and store them tightly wrapped; this helps slow down any browning due to oxidation.

Can I make the salad bowl dairy-free?

Definitely—just leave out the feta cheese or replace it with a dairy-free alternative. The salad will still be plenty flavorful with the grilled chicken, avocado, and veggies!

Is this salad bowl good for meal prepping?

Yes, it’s excellent for meal prepping. Grill several chicken breasts ahead of time, chop your veggies, and store everything separately in the refrigerator. When you’re ready to eat, just assemble and drizzle with dressing for a fresh, quick meal.

What greens work best in this bowl?

Any fresh, crisp greens you love! Spring mix, baby spinach, arugula, or even romaine all create a wonderful base. Mix and match for different flavors and textures each time you make your Grilled Chicken & Avocado Salad Bowl.

Final Thoughts

If you’re searching for a meal that’s as easy as it is delicious, the Grilled Chicken & Avocado Salad Bowl is about to become your new go-to. It’s the kind of fresh, vibrant recipe you’ll want to make on repeat—so go ahead, give it a try, and treat yourself to a bowl full of flavor and good vibes!

Grilled Chicken & Avocado Salad Bowl Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 27 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Chicken & Avocado Salad Bowl is a delicious and nutritious meal that’s perfect for a light lunch or dinner. Juicy grilled chicken, creamy avocado, and a tangy dressing come together to create a satisfying salad bowl.

Ingredients

Scale

For the Salad:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups mixed salad greens
1 cup cherry tomatoes (halved)
1/2 cup cucumber slices
1/4 cup red onion (thinly sliced)
1 avocado (sliced)
1/4 cup feta cheese (crumbled)
2 tablespoons sunflower seeds (optional)

For the Dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat the Grill: Preheat grill or grill pan to medium-high heat.
Prepare the Chicken: Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Grill for 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble the Salad: Arrange salad greens in bowls and top with cherry tomatoes, cucumber, red onion, avocado, feta cheese, and sunflower seeds if using. Add sliced grilled chicken on top and drizzle with dressing before serving.

Notes

You can meal prep the chicken ahead of time and store it in the refrigerator for up to 3 days.
For extra flavor, marinate the chicken in the dressing for 30 minutes before grilling.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course, Salad
Method: Grilling
Cuisine: American