There’s something genuinely special about digging into a Grilled Chicken & Avocado Salad Bowl: it’s impossibly fresh, super satisfying, and packed with bright flavors and colors that never fail to delight. Imagine juicy grilled chicken, creamy avocado, bursts of cherry tomato, crisp greens, and a zingy lime vinaigrette—all layered together for a bowl that’s as nourishing as it is beautiful. If you’re looking for a meal that feels like summer in a bowl but works any time of year, you’ve found your new favorite!

Grilled Chicken & Avocado Salad Bowl Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy it is to create a Grilled Chicken & Avocado Salad Bowl at home with just a few staple ingredients. Every element in this recipe brings its own unique flavor and color—think of it as building the perfect bite, one fresh ingredient at a time.

Chicken breasts: The star protein, these get perfectly juicy on the grill with a simple spice rub.
Olive oil: Both for grilling the chicken and making that dreamy, tangy dressing. Use a good quality oil if you have it.
Garlic powder: Adds savory depth to the chicken without overpowering it.
Smoked paprika: Brings a gentle smokiness and gorgeous color to the chicken.
Salt and pepper: Essential for bringing out all the flavors in both the salad and chicken.
Mixed greens or chopped romaine: A fluffy, fresh base—choose your favorite or mix it up!
Avocado: Creamy and rich, this is non-negotiable for the signature salad bowl vibe.
Cherry tomatoes: Bursting with sweetness and a pop of color.
Cucumber: Gives each bite refreshing crunch.
Red onion: For a bit of zing and contrast; slice it thin for the best texture.
Feta or cotija cheese: Totally optional, but if you love a briny touch, this makes it pop.
Cilantro or parsley: Fresh herbs tie everything together with a lively green finish.
For the dressing: Olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper create a zesty, punchy vinaigrette that brings the whole bowl together.

How to Make Grilled Chicken & Avocado Salad Bowl

Step 1: Prep and Marinate the Chicken

Start by preheating your grill or grill pan over medium-high heat; this gets you those beautiful char marks. Rub both chicken breasts all over with olive oil, garlic powder, smoked paprika, salt, and pepper. This quick and easy marinade infuses tons of flavor, so don’t skip any of those spices!

Step 2: Grill the Chicken

Place the seasoned chicken on the hot grill and cook for about 5–6 minutes per side. You’re aiming for that golden, slightly smoky finish with juices running clear—trust your nose, it’ll smell amazing. Once done, let the chicken rest for at least 5 minutes. This keeps it juicy and makes slicing a breeze.

Step 3: Mix Up the Dressing

In a small bowl, whisk together your olive oil, fresh lime juice, honey, Dijon mustard, minced garlic, and a pinch of salt and pepper. Give it a good whisk until creamy and emulsified—the honey and mustard are key for adding both sweetness and tang.

Step 4: Build the Salad Bowl

In your biggest salad bowl or a couple of individual serving bowls, start with a bed of mixed greens or chopped romaine. Arrange the sliced avocado, halved cherry tomatoes, crisp cucumber, and red onion on top. Scatter over the cheese (if using) and freshly chopped herbs.

Step 5: Add the Grilled Chicken and Finish

Slice the rested chicken into strips and gently lay them over the salad. Drizzle everything generously with your homemade lime vinaigrette, making sure every ingredient gets kissed by that flavor. Give it one last sprinkle of herbs for color and freshness and get ready to dig in!

How to Serve Grilled Chicken & Avocado Salad Bowl

Garnishes

A final flourish of chopped fresh cilantro or parsley straight over the top adds a lively green note and makes the whole dish pop visually. For extra appeal, add a few extra wedges of lime on the side and a light sprinkle of flaky sea salt just before serving.

Side Dishes

This salad bowl is hearty on its own, but if you’re feeding a crowd or just want to round things out, consider serving it with warm pita bread, tortilla chips, or even a scoop of herby quinoa. A light soup or chilled gazpacho would also pair wonderfully, especially for a lunch or summer dinner.

Creative Ways to Present

Turn your Grilled Chicken & Avocado Salad Bowl into a stunning party platter by arranging all the components separately and letting everyone build their own bowl to taste. Or, serve elements in mason jars for fun picnic food that’s both portable and adorable—kids and adults alike will love it!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store everything in airtight containers in the fridge. Keep the greens and veggies in one container, chicken in another, and the dressing separate. This keeps things crisp and fresh for up to 2 days.

Freezing

While the chicken itself freezes well (wrap tightly and use within 2 months), it’s best not to freeze the full Grilled Chicken & Avocado Salad Bowl—the fresh greens and avocado don’t hold up to freezing and thawing. Stick to freezing just the cooked chicken for easy future salads.

Reheating

Reheat the grilled chicken gently in the microwave or on the stovetop until warmed through. Slice and add back to your freshly assembled salad when ready to eat. There’s no need to heat the greens or avocado—just toss everything together cold from the fridge for a quick, healthy meal.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add even more juiciness and a richer flavor to your Grilled Chicken & Avocado Salad Bowl. Just adjust grilling time as thighs may take a minute or two longer to cook through.

Is this salad bowl good for meal prep?

Definitely. Just keep the components separate—store the grilled chicken, chopped veggies, greens, and dressing apart until you’re ready to eat. This keeps everything fresh and prevents sogginess.

How can I make this recipe dairy-free?

Simply leave out the feta or cotija cheese, or try your favorite plant-based cheese alternative! The salad will still be utterly delicious and satisfying without dairy.

Can I substitute the dressing for something else?

Of course! While the lime vinaigrette is bright and perfect for this bowl, you can toss on your favorite store-bought ranch, Caesar, or even a tahini-based dressing if you like.

What else can I add to make this salad bowl more filling?

Try tossing in cooked quinoa, black beans, or roasted corn for more texture and staying power. These extras pair beautifully with the grilled chicken and avocado, making your Grilled Chicken & Avocado Salad Bowl even heartier.

Final Thoughts

If you’re searching for the kind of meal that brightens your day and leaves you feeling nourished, the Grilled Chicken & Avocado Salad Bowl is just waiting to become a new staple. I hope you give it a try and fall in love with all those fresh ingredients and vibrant flavors—don’t forget to share it with someone who appreciates a big, beautiful salad as much as you do!

Grilled Chicken & Avocado Salad Bowl Recipe

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4.6 from 10 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 healthy meal option that is perfect for a light lunch or dinner. Tender grilled chicken paired with creamy avocado, fresh vegetables, and a zesty lime dressing create a satisfying and flavorful salad bowl.

Ingredients

Scale

For the Salad:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups mixed greens or chopped romaine
1 avocado (sliced)
1 cup cherry tomatoes (halved)
1/2 cup cucumber (sliced)
1/4 cup red onion (thinly sliced)
1/4 cup crumbled feta or cotija cheese (optional)
1/4 cup cilantro or parsley (chopped)

For the Dressing:

3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic (minced)
Salt and pepper to taste

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Instructions

Preheat the Grill: Preheat a grill or grill pan over medium-high heat.

Prepare the Chicken: Rub the chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side until cooked through. Let rest for 5 minutes, then slice.

Make the Dressing: In a small bowl, whisk together the dressing ingredients until well combined.
Assemble the Salad: In a large bowl or individual serving bowls, arrange the greens, avocado, tomatoes, cucumber, red onion, and cheese. Top with sliced grilled chicken and chopped herbs.
Drizzle and Serve: Drizzle with the lime vinaigrette and serve immediately.