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Delilah Cooks

Grilled Chicken Avocado Salad Recipe

Grilled chicken avocado salad is a fresh and satisfying meal for any day. This grilled chicken avocado salad combines juicy chicken, creamy avocado, and crisp vegetables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Salad
  • 6 cups mixed salad greens
  • 2 ripe avocados sliced
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup corn kernels
  • 1/4 cup fresh cilantro chopped
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Cooking Instructions for Grilled Chicken Avocado Salad
    Season the Chicken
    1. Rub olive oil, garlic powder, paprika, salt, and pepper over the chicken breasts. Make sure every side receives an even coating of seasoning.
    Preheat the Grill
    1. Heat your grill or grill pan over medium heat. A properly heated surface helps create beautiful grill marks and juicy chicken.
    Grill the Chicken
    1. Place the chicken on the grill. Cook each side for about seven minutes until fully cooked and lightly charred on the outside.
    Rest the Chicken
    1. Remove the chicken from the heat. Let it rest for five minutes. This keeps the juices inside and improves tenderness.
    Wash the Vegetables
    1. Rinse all fresh vegetables thoroughly. Dry the greens carefully because extra water can dilute the flavor of the homemade dressing.
    Prepare the Salad Ingredients
    1. Slice the avocado, cucumber, tomatoes, and onion. Chop the cilantro finely so it spreads evenly throughout the finished salad.
    Make the Dressing
    1. Whisk olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper together. Stir until the dressing becomes smooth and balanced.
    Build the Salad Base
    1. Place mixed greens into a large bowl. Add tomatoes, cucumbers, onions, corn, and fresh cilantro for color and texture.
    Slice and Add Chicken
    1. Cut the rested chicken into thin strips. Arrange the slices neatly on top of the vegetables for an attractive presentation.
    Add Avocado and Serve
    1. Place avocado slices on the salad. Drizzle with dressing and serve immediately while everything remains fresh and vibrant.

    Notes

    • Use ripe but firm avocados.
    • Let chicken rest before slicing.
    • Grill over medium heat.
    • Dry salad greens completely.
    • Use fresh lemon juice.
    • Add dressing just before serving.
    • Season chicken generously.
    • Toast corn lightly for extra flavor.
    • Store ingredients separately.
    • Use fresh herbs whenever possible.