Grilled Chicken & Avocado Salad Bowl

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

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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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.

Let grilled chicken rest for optimal juiciness. Slice avocado just before serving to prevent browning.