Grilled Chicken Avocado Salad Bowl
Grilled Chicken Avocado Salad Bowl: A Fresh and Flavorful (Yet Simple) Lunch You’ll Crave
You know that feeling when the sun is shining, the windows are open, and you’re straight-up craving something fresh, wholesome, and satisfying—but totally effortless? That’s when I always think of my go-to Grilled Chicken Avocado Salad Bowl. It all started one summer when my best friend and I were balancing working from home and chasing our toddlers (total chaos, by the way). We needed easy, delicious, and healthy lunch ideas—something quick to put together while still feeling like a little treat. This grilled chicken avocado salad bowl has been my saving grace ever since.
Why You’ll Adore This Grilled Chicken Avocado Salad Bowl
Let me just gush about why this grilled chicken avocado salad bowl is my lunchtime soulmate:
- It’s Ridiculously Fresh: Every bite is loaded with crisp greens, juicy tomatoes, and creamy avocado. It’s as if you’re eating sunshine in a bowl!
- So Satisfying, Yet Light: The juicy grilled chicken breast packs in lean protein (filling without slowing you down), and that buttery avocado makes each bite so lush.
- Super Easy To Make: No fancy tools, no complicated steps. If you can grill a chicken breast and chop a few veggies, you’re golden.
- Lunch or Dinner Hero: It doubles as a speedy work-from-home lunch or a fuss-free dinner for busy weeknights. Even my kids will dig in if I dice everything small enough.
Ingredients You’ll Need for Grilled Chicken Avocado Salad Bowl
Here’s what you need—and my two cents on each:
- 1 grilled chicken breast, sliced: I like to marinate mine with olive oil, lemon, salt, and pepper for at least 10 minutes before grilling for max flavor (pan-seared works, too).
- ½ ripe avocado, sliced or cubed: Go for one that yields slightly to gentle pressure but isn’t mushy. That buttery texture is everything in a grilled chicken salad.
- 2 cups mixed greens (spinach, arugula, romaine): Use whatever’s freshest—I sometimes toss in baby kale or local spring mix for fun.
- ½ cup cherry tomatoes, halved: Sweet, tangy, and adds a burst of color. In winter, grape tomatoes work well (they tend to be sweeter off-season).
- ¼ red onion, thinly sliced: A little onion adds bite. If you’re not a fan of raw red onion, soak slices in cold water for 10 minutes to mellow them out.
- ½ cucumber, diced: Cool, crisp cucumber for crunch! Persian or English cucumbers are nice since they’re less seedy.
- 1 tbsp olive oil & 1 tbsp lemon juice: Classic, light dressing—no fancy vinaigrette needed.
- Salt and black pepper to taste: Don’t be shy; seasoning makes flavors pop.
- Optional: Fresh herbs like cilantro or parsley: These just wake up the whole bowl (try both together for a herby punch).
Step-by-Step Guide: Making the Perfect Grilled Chicken Avocado Salad Bowl
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Season & Grill the Chicken:
Rub your chicken breast with olive oil, salt, and black pepper. Grill for about 6-7 minutes per side until cooked through (or pan-sear if you don’t feel like heating the grill). Let it rest for a couple of minutes so the juices stay put! Slice thinly. -
Layer the Greens:
Grab your biggest, prettiest salad bowl. Toss in your ready-to-go mixed greens as the fluffy, nutrient-packed base. -
Add Veggies:
Scatter the cherry tomatoes, crisp cucumber, and red onion on top for a rainbow of flavor. -
Top With Avocado & Chicken:
Artfully lay the avocado slices (let’s be honest, I just pile them on) and fan out the grilled chicken over everything. -
Dress & Season:
Drizzle olive oil and lemon juice evenly over your salad. Sprinkle a bit more salt and black pepper if you like things zippy. -
Garnish With Herbs (Optional):
If you have fresh cilantro or parsley, sprinkle some on top for a fresh finish.
Seriously, can you believe how easy and beautiful this grilled chicken avocado salad bowl turns out?! (The hardest part is not eating all the avocado straight from the cutting board.)
My Secret Tips and Tricks for Grilled Chicken Avocado Salad Bowl Success
Here’s what I wish someone had told me:
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Don’t Overcook Your Chicken:
Dry chicken is the enemy of good salad bowls! Keep an eye on it—use a meat thermometer if you have one (165°F is the magic number). -
Avocados Oxidize Fast:
Slice just before serving to keep them bright and creamy in your salad bowl. -
Herbs Make Everything Pop:
Chopped parsley and cilantro are my go-to, but you can add a pinch of fresh basil when tomatoes are at peak ripeness. -
Customize The Dressing:
Sometimes I mix garlic powder or Dijon mustard into the olive oil and lemon for a little zip (hello, easy homemade salad dressing!).
Creative Variations and Ingredient Swaps
Let’s be real—half the fun is mixing things up! Some of my favorite creative takes on this grilled chicken avocado salad include:
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Swap the Protein:
No chicken? Try grilled shrimp, tofu, or even leftover steak for a hearty protein bowl. -
Make it Vegan:
Use grilled portobello mushrooms or tempeh in place of chicken, and amp up the avocado for extra creaminess (vegan salad power!). -
Seasonal Veggies:
Toss in roasted corn in summer or sliced radishes in spring for extra crunch. -
Add Grains:
A scoop of cooked quinoa or farro makes this chicken salad bowl more of a grain bowl—great for meal prepping.
How to Serve and Store Your Grilled Chicken Avocado Salad Bowl
Here’s how I manage leftovers and make this recipe work for all my varying moods:
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Serve Fresh:
This grilled chicken avocado salad bowl really shines when served immediately, especially with that just-ripe avocado. -
Meal Prep Friendly:
If prepping ahead, keep your grilled chicken, cut veggies, and salad greens in separate containers. Add sliced avocado and dress right before eating. -
Leftovers:
If you wind up with a fully tossed salad, store in an airtight container for up to a day (the greens may wilt, but it still tastes delicious for lunch). Avocado may brown—just keep it airtight or squeeze extra lemon juice on top.
FAQs: Your Top Questions About Grilled Chicken Avocado Salad Bowls Answered
1. Can I use rotisserie chicken instead of grilled chicken?
Absolutely! Store-bought rotisserie chicken saves time and is delicious in this salad bowl.
2. How do I keep my avocado from browning?
Add it just before eating, and toss with a little extra lemon juice to slow down oxidation.
3. Is this grilled chicken avocado salad gluten-free?
Yes, as long as you check your seasonings and add-ins, this bowl is naturally gluten-free.
4. What other dressings go well with this salad bowl?
Try balsamic vinaigrette, green goddess, or a creamy ranch if you’re feeling it (homemade or store-bought—no judgment!).
5. Can I make this grilled chicken salad ahead for lunchboxes?
You bet! Prep everything except the avocado and dressing, then assemble at lunch for peak freshness.
I hope this grilled chicken avocado salad bowl brings some sunshine and deliciousness to your day—whether you need a quick lunch between meetings or a wholesome dinner after running around all day. If you give it a try, let me know in the comments: What’s your favorite twist on this classic salad bowl?
Happy cooking (and eating!),
— [Your Name]
Grilled Chicken Avocado Salad Bowl
Ingredients
For the chicken
- 1 piece grilled chicken breast, sliced Marinate with olive oil, lemon, salt, and pepper for max flavor.
For the salad
- ½ piece ripe avocado, sliced or cubed Choose avocado that yields slightly to pressure.
- 2 cups mixed greens (spinach, arugula, romaine) Use any fresh greens you have on hand.
- ½ cup cherry tomatoes, halved Grape tomatoes can be used in winter.
- ¼ piece red onion, thinly sliced Soak in water for 10 minutes to mellow if desired.
- ½ piece cucumber, diced Persian or English cucumbers are ideal.
For the dressing
- 1 tbsp olive oil For drizzling.
- 1 tbsp lemon juice Freshly squeezed for best flavor.
- to taste salt and black pepper Season to preference.
Optional garnishes
- to taste fresh herbs like cilantro or parsley Add for a fresh finish.
Instructions
Preparation
- Rub the chicken breast with olive oil, salt, and black pepper. Grill for about 6-7 minutes per side until cooked through. Let it rest for a couple of minutes, then slice thinly.
Assembly
- In a large salad bowl, add the mixed greens as a base.
- Top with cherry tomatoes, cucumber, and red onion.
- Add the avocado slices and grilled chicken on top.
Dressing
- Drizzle olive oil and lemon juice over the salad. Season with extra salt and pepper if desired.
Garnishing
- If using, sprinkle fresh herbs on top before serving.
