Description
A fresh and vibrant grilled chicken and avocado salad bowl, perfect for a healthy and satisfying meal. Tenderly grilled chicken breasts seasoned with paprika and garlic powder are paired with mixed greens, creamy avocado, cherry tomatoes, cucumber, and a tangy lemon-Dijon dressing. This colorful salad is quick to prepare and ideal for a nutritious lunch or dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Salad:
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough to cook the chicken evenly and quickly.
- Prepare the Chicken: Brush both sides of the chicken breasts with olive oil. Season generously with salt, pepper, paprika, and garlic powder to add flavor and create a savory crust once grilled.
- Grill the Chicken: Place the chicken breasts on the hot grill. Cook for 6-8 minutes on each side, or until the chicken is fully cooked through and the juices run clear. Remove from the grill and allow the chicken to rest for 5 minutes to keep it juicy before slicing.
- Assemble the Salad: In a large bowl, combine the mixed greens, sliced avocado, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and crumbled feta cheese if using. Toss gently to mix all the fresh ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper until the dressing is well emulsified and flavorful.
- Dress the Salad: Drizzle the prepared dressing over the salad mixture and toss gently to coat all the salad ingredients evenly without bruising the avocado and greens.
- Serve: Slice the rested grilled chicken breasts into strips and arrange them on top of the dressed salad. Garnish with fresh chopped cilantro if desired. Serve immediately for best freshness and flavor.
Notes
- Allowing the chicken to rest after grilling helps retain its juices and ensures tender slices.
- If you do not have a grill, you can alternatively cook the chicken in a grill pan or skillet over medium-high heat.
- Feta cheese is optional but adds a nice tangy flavor contrast; omit for a dairy-free version.
- To make this salad more filling, consider adding cooked quinoa or chickpeas.
- Adjust salt and pepper in the dressing according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
