Grilled Chicken & Avocado Salad Bowl

February 22, 2026

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Grilled Chicken and Avocado Salad Bowl garnished with fresh greens and vegetables

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Grilled Chicken Avocado Salad — Bright, Easy Weeknight Bowl

Juicy, smoky chicken meets creamy avocado and crisp greens in a bowl that tastes like summer in one bite. Grilled Chicken Avocado Salad is bright, fast, and built for busy evenings when you want something healthy without extra fuss. I tested this recipe eight times at home and refined the marinade and grilling technique until the chicken stayed moist and the avocado never turned brown. I first tightened the method while cooking in a small restaurant kitchen, and these steps are what kept service smooth and consistent.

Read on for a clear ingredient breakdown, step-by-step instructions, and pro tips that keep the salad lively and balanced every time. If you like bowls with bold herb flavors, try my take on a chimichurri-style protein in this chimichurri grilled chicken bowl for a different herb-forward spin.

Why This Recipe Works

The quick marinade uses acid and oil to tenderize the chicken while locking in moisture during high-heat grilling.
Slicing the chicken across the grain yields tender bites that soak up dressing without becoming stringy.
Ripe avocado adds rich, cooling fat to balance bright citrus and chile in the dressing.
Toasted seeds or nuts add crunch that contrasts the soft avocado and greens.
A short rest after grilling lets juices redistribute, keeping slices juicy rather than dry.

Ingredients Breakdown

Chicken breasts (or thighs): 680 g (1.5 lb) boneless, skinless — breasts cook fast and are lean; thighs are more forgiving and more flavorful. If using thighs, reduce cooking time by 1–2 minutes.
Olive oil: 60 ml (1/4 cup) — coats and helps the grill create a crisp exterior.
Lemon juice: 30 ml (2 tbsp) — adds bright acidity; lime works too but changes the flavor profile.
Garlic: 2 cloves, minced — provides a savory backbone. Roasted garlic will mellow the bite.
Ground cumin and smoked paprika: 1 tsp (combined) — give a warm, smoky note without needing special equipment.
Kosher salt: 1 tsp Diamond Crystal (if using Morton’s, use 1/2 tsp) — salt choice affects volume; adjust accordingly.
Black pepper: 1/2 tsp, freshly ground.
Mixed salad greens: 120 g (4 cups) — use a mix of baby spinach, arugula, and romaine for texture.
Cherry tomatoes: 200 g (1 cup), halved — sweet acidity brightens the bowl.
Cucumber: 1 medium (150 g), thinly sliced — adds crunch and freshness.
Avocados: 2 ripe but firm — too soft and they will mash; too firm and they won’t be creamy.
Red onion: 1/4 small, thinly sliced — soak in cold water for 5 minutes to soften sharpness.
Toasted pumpkin seeds or toasted almonds: 50 g (1/3 cup) — for crunch.
Dressing: 60 ml (1/4 cup) extra-virgin olive oil, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) honey, 1 tsp Dijon mustard, pinch of salt and pepper.
Substitution notes:
Want dairy-free? This recipe is naturally dairy-free.
Gluten-free? This is gluten-free as written.
Swap chicken for salmon (200–250 g / 7–9 oz per fillet) — cook times differ and the dressing still works.

Essential Equipment

Gas or charcoal grill (or grill pan) — a hot surface gives char and quick cooking. If using a grill pan, preheat over medium-high for 5 minutes.
Instant-read thermometer — critical for perfectly cooked chicken.
Cutting board and sharp chef’s knife — for clean chicken and avocado slices.
Small bowl or jar with lid for dressing — shake to emulsify.
Tongs and heatproof spatula.
If you don’t have a grill, use a heavy skillet or cast-iron pan and cook over medium-high heat for the same timing; press the chicken lightly for even contact.

Step-by-Step Instructions

Serves 4 | Prep time: 15 minutes | Cook time: 12 minutes | Inactive time: None

Step 1: Marinate the Chicken

Mix 60 ml (1/4 cup) olive oil, 30 ml (2 tbsp) lemon juice, 2 cloves minced garlic, 1 tsp kosher salt (Diamond Crystal), 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin in a bowl. Add 680 g (1.5 lb) chicken and coat well; marinate 10–15 minutes at room temperature. Do not over-marinate — acid will firm the meat if left too long.

Step 2: Prepare the Salad Components

While the chicken marinates, halve 200 g (1 cup) cherry tomatoes, slice 1 medium cucumber (150 g), thinly slice 1/4 red onion and toss it in cold water for 5 minutes to mellow. Tear 120 g (4 cups) mixed greens and set aside. Slice 2 avocados when ready to assemble to avoid browning. Prep all vegetables within 10 minutes.

Step 3: Preheat and Grill the Chicken

Preheat grill or grill pan to medium-high — aim for 230–260°C (450–500°F) surface temperature. Oil the grate lightly. Grill chicken 4–6 minutes per side for breasts, until charred edges and internal temperature reaches 74°C (165°F). For thighs, grill 3–4 minutes per side until 74°C (165°F). Let chicken rest 5 minutes before slicing.

Step 4: Make the Dressing

Whisk 60 ml (1/4 cup) extra-virgin olive oil, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) honey, 1 tsp Dijon mustard, and a pinch of salt and pepper in a jar. Shake or whisk until emulsified. Taste and adjust acidity or sweetness, adding up to 10 ml (2 tsp) more honey if you prefer sweeter dressings.

Step 5: Assemble the Bowls

Divide greens among four bowls. Add tomatoes, cucumber, and drained red onion. Slice rested chicken across the grain and fan over the salad. Halve or slice avocados and place on top. Drizzle 15–30 ml (1–2 tbsp) dressing per bowl. Sprinkle 50 g (1/3 cup) toasted pumpkin seeds or almonds for crunch and serve immediately.

Expert Tips & Pro Techniques

Resting is crucial: Let grilled chicken rest for 5 minutes so juices redistribute; otherwise you’ll lose moisture when you cut it.
Avoid over-slicing avocado: Cut just before serving and score with a knife then scoop to keep clean halves.
Common mistake: cooking at too low a heat causes sticking and dry meat. Use medium-high heat and a hot surface to sear quickly.
Make-ahead: Marinate the chicken up to 6 hours, but salt it only 10–15 minutes before grilling to avoid a mealy texture.
Professional trick for even cooking: Pound thick chicken breasts to an even 2–2.5 cm (3/4–1 in) thickness so they cook at the same rate.
Pan-to-grill conversion: If using a skillet, sear chicken 3–4 minutes per side and finish in a 180°C (350°F) oven for 4–6 minutes if needed.

Storage & Reheating

Refrigerator: Store components separately in airtight containers. Chicken keeps 3–4 days; salad components will keep 2–3 days if undressed. Keep avocado uncut or toss cut avocado with a little lemon juice and store in an airtight container for up to 1 day.
Freezer: Cooked chicken freezes well up to 3 months. Cool completely, wrap tightly, and freeze in portioned bags. Do not freeze avocado or salad greens.
Thawing & reheating: Thaw chicken overnight in the refrigerator. Reheat in a 175°C (350°F) oven for 8–10 minutes until warm. Avoid microwaving assembled salad; it wilts the greens and softens avocado.

Variations & Substitutions

Tex-Mex Version: Add 1 tsp chili powder to the marinade, swap lemon for lime, and use cilantro and corn kernels. Keep the same cook times and dressing volume.
Mediterranean Twist: Replace cumin and smoked paprika with 1 tsp dried oregano and 1 tbsp chopped fresh oregano in the dressing; add feta (optional). If adding feta, reduce salt in the marinade.
Avocado-Free Option: Replace avocado with 1 ripe mango, peeled and cubed — keeps the creaminess and adds sweetness. No timing changes.
Protein Swap — Salmon: Use 680 g (1.5 lb) salmon fillets (about 180–225 g / 6–8 oz per person). Grill 3–4 minutes per side at 200–230°C (400–450°F) to medium; internal temp 60°C (140°F). Keep the same dressing.
Lower-Sodium: Use 1/2 tsp salt in marinade and increase lemon juice to 40 ml (2 1/2 tbsp) for brightness.

Serving Suggestions & Pairings

Add warm grains like quinoa or farro for a heartier bowl; serve 60–90 g (1/3–1/2 cup) cooked per person.
Pair with crusty sourdough or warm pita to scoop and enjoy.
For drinks, a crisp Sauvignon Blanc or a citrusy iced tea complements the lemony dressing.
Try alongside a sweeter chicken salad for variety like this delightful cranberry chicken salad for a contrasting flavor pairing.
You can also pair the smoked-chile notes with grilled flatbreads; see my grilled wrap method in the chicken shawarma grilled wraps recipe for portable serving ideas.

Nutrition Information

Serving size: 1 bowl (of 4 servings)
Per serving (estimate):

Calories: 480 kcal
Total Fat: 30 g
Saturated Fat: 4.5 g
Cholesterol: 95 mg
Sodium: 520 mg
Total Carbohydrates: 18 g
Dietary Fiber: 7 g
Sugars: 8 g
Protein: 36 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most likely you overcooked it. Use an instant-read thermometer and remove the chicken at 74°C (165°F). Rest for 5 minutes to let juices settle.

Q: Can I make this without oil or with less oil?
A: Yes. You can reduce the oil in the dressing to 30 ml (2 tbsp) and use a nonstick grill or pan. Replace oil in the marinade with plain yogurt for a different tenderizing effect but expect a tangier flavor.

Q: Can I double this recipe for a party?
A: Yes. Double the ingredients and cook chicken in batches. Keep cooked chicken warm in a low oven at 90–105°C (200–220°F) for up to 20 minutes before serving.

Q: Can I prepare this the night before?
A: You can marinate chicken up to 6 hours ahead and prep vegetables the night before. Do not slice avocado until just before serving to avoid browning.

Q: How long does this keep in the fridge?
A: Cooked chicken keeps 3–4 days in an airtight container. Assembled salads are best eaten the same day; components kept separately last 2–3 days.

Q: Can I substitute store-bought rotisserie chicken?
A: Yes. Use 500–600 g (1–1.25 lb) shredded rotisserie chicken and skip grilling. Toss with a little olive oil and lemon before assembling to freshen the flavor.

Q: What’s the best way to keep avocado from browning?
A: Slice just before serving and brush exposed flesh with a little lemon juice. Press plastic wrap directly onto the surface if storing for a short time.

Conclusion

This Grilled Chicken Avocado Salad gives you a fast, satisfying dinner with bright dressing and a mix of textures. For another simple chicken-and-avocado take with different herbs and presentation, see Chicken Avocado Salad – Creme De La Crumb. If you want inspiration for a grilled chicken bowl with similar ingredients, check out this fresh recipe from Grilled Chicken Avocado Salad – Honey and Birch.

Grilled Chicken Avocado Salad

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Author: angela
Total Time: 27 minutes
Yield: 4 servings 1x
Diet: Gluten-free, Dairy-free

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Description

Juicy, smoky chicken meets creamy avocado and crisp greens in this bright and healthy salad, perfect for busy weeknight dinners.

Ingredients

Scale

680 g (1.5 lb) boneless, skinless chicken breasts (or thighs)
60 ml (1/4 cup) olive oil
30 ml (2 tbsp) lemon juice
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp kosher salt (Diamond Crystal)
1/2 tsp freshly ground black pepper
120 g (4 cups) mixed salad greens
200 g (1 cup) cherry tomatoes, halved
1 medium cucumber (150 g), thinly sliced
2 ripe but firm avocados
1/4 small red onion, thinly sliced
50 g (1/3 cup) toasted pumpkin seeds or toasted almonds
Dressing: 60 ml (1/4 cup) extra-virgin olive oil, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) honey, 1 tsp Dijon mustard, pinch of salt and pepper

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Instructions

Marinate the Chicken: Mix olive oil, lemon juice, garlic, salt, pepper, smoked paprika, and cumin. Coat chicken and marinate for 10-15 minutes.
Prepare the Salad Components: Halve tomatoes, slice cucumber, soak onion, and tear salad greens. Slice avocados just before assembly.
Preheat and Grill the Chicken: Preheat grill to medium-high. Grill chicken 4-6 minutes per side for breasts, 3-4 minutes for thighs, until internal temperature reaches 74°C (165°F). Rest for 5 minutes before slicing.
Make the Dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, and seasoning in a jar and emulsify.
Assemble the Bowls: Divide greens in bowls, top with tomatoes, cucumber, onion, sliced chicken, and avocados. Drizzle with dressing and sprinkle with pumpkin seeds or almonds before serving.