Grilled Chicken & Avocado Salad
This Grilled Chicken & Avocado Salad is a light yet satisfying lunch, packed with protein and healthy fats. Juicy grilled chicken breast is paired with creamy avocado, crisp vegetables, and a tangy lemon vinaigrette for a fresh and flavorful meal.
Equipment
- Grill pan or outdoor grill
- Mixing bowl
- Small whisk
- Cutting board
- Sharp knife
- Tongs
Ingredients
- 1 large chicken breast
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup feta cheese crumbled
- 2 tablespoon toasted almonds or walnuts (optional)
Lemon Vinaigrette Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Season & Grill the Chicken:
- Preheat a grill pan or outdoor grill over medium heat.
- Rub the chicken breast with olive oil, salt, pepper, garlic powder, and paprika.
- Grill for 6-7 minutes per side, or until fully cooked (internal temp: 165°F / 75°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 black pepper.
Assemble the Salad:
- In a large bowl, add mixed greens, cherry tomatoes, red onion, and avocado slices.
- Top with grilled chicken slices, feta cheese, and toasted nuts (if using).
- Drizzle with the lemon vinaigrette and toss gently.
Serve & Enjoy:
- Serve immediately or refrigerate for up to 1 day.