This Grilled Chicken Avocado Salad is one of my favorite salads to make when I want something fresh, filling, low-carb, and full of Mediterranean flavors. Juicy grilled chicken, avocado, crisp lettuce, and a bright lemon olive oil dressing come together in just 30 minutes. It's an easy recipe that's perfect for lunch, dinner, or meal prep.
I first shared this grilled chicken avocado salad a few years ago, but over time, I've fallen in love with Mediterranean cooking. So I went back to this recipe, changed a few ingredients, and gave it a Mediterranean twist with a fresh lemon olive oil dressing made with garlic, oregano, and simple seasonings.
I love this version even more because it's fresh, flavorful, and has become my favorite chicken salad with avocado. If you love chicken salads, try my Greek Yogurt Chicken Salad, Kale and Chickpea Salad, or Lemon Chicken Pasta Salad.
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Quick Look: Grilled Chicken Avocado Salad Recipe
- ⏱ Prep Time: 10 minutes
- 🍳 Cook Time: 15 minutes
- 🥗 Calories: ~430-480 kcal per serving (varies depending on the amount of avocado, feta cheese, and olive oil dressing used)
- 🥑 Key Ingredients: Grilled chicken breast, romaine lettuce, avocado, cherry tomatoes, cucumber, feta cheese, extra virgin olive oil, fresh lemon juice, garlic, oregano, parsley
- ♨ Cook Method: Marinate and grill the chicken → whisk a fresh lemon herb dressing → assemble the vegetables → top with sliced chicken, feta, and dressing → toss & serve immediately
- 🌿 Flavor Profile: Fresh, zesty, creamy, savory, and full of Mediterranean flavors
- 🌶 Spice Level: Mild (easily adjustable with red pepper flakes)
- ⭐ Difficulty: Easy, beginner-friendly recipe that's perfect for a healthy lunch, light dinner, or meal prep
Why You'll Love This Chicken Avocado Salad
- Quick & easy: Ready in about 25 minutes, making it perfect for busy weekdays, hot summer days, or meal prep.
- Low-carb & high in protein: Made with grilled chicken, avocado, fresh vegetables, and feta for a filling Mediterranean-inspired meal.
- Fresh Mediterranean flavors: A simple lemon herb olive oil dressing brings everything together with delicious flavor.
- Easy to customize: Add your favorite vegetables, swap the cheese, or skip ingredients to suit your taste.
- Meal prep friendly: Grill the chicken and chop the vegetables ahead of time. Store separately and assemble just before serving.
Chicken Avocado Salad Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Grilled chicken: I use freshly grilled chicken breast, but leftover grilled chicken works just as well. Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Avocado: Choose a ripe avocado that is slightly soft when gently pressed. It adds creaminess and good fats to the salad.
- Fresh vegetables: I used Romaine lettuce, cucumber, cherry tomatoes, and red onion, which add freshness, crunch, and color. Feel free to use mixed salad greens if that's what you have.
- Feta cheese: Adds a creamy, salty bite that pairs perfectly with the fresh Mediterranean flavors. You can skip it for a dairy-free version.
- Lemon herb olive oil dressing: Made with extra virgin olive oil, fresh lemon juice, garlic, oregano, parsley, honey, and Dijon mustard. I always use fresh lemon juice for the brightest flavor.
Variations
- You can add kalamata olives, bell peppers, chickpeas, or your favorite Mediterranean vegetables to make the salad your own.
- Swap the chicken for grilled shrimp or salmon for a delicious variation.
- Use mixed greens or baby spinach instead of romaine lettuce.
How to make Grilled Chicken Avocado Salad
Step 1: Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Coat the chicken breast evenly with the marinade and let it rest for at least 15 minutes. For the best flavor, marinate for up to 1 hour.
Step 2: Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Add 2 teaspoons of oil. Grill the chicken for 5-6 minutes per side, or until cooked through, and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
Step 3: Make the lemon herb olive oil dressing: In a small bowl, whisk together olive oil, lemon juice, honey, oregano, minced garlic, chopped parsley, red pepper flakes, salt, and black pepper until well combined.
Step 4: Assemble the salad: Add the romaine lettuce, avocado, cherry tomatoes, cucumber, red onion, and grapes (if using) to a large serving bowl, then add the feta cheese. Top with the sliced grilled chicken.
Step 5: Add dressing and serve: Drizzle the lemon herb olive oil dressing over the salad and gently toss until everything is evenly coated. Sprinkle a few extra red pepper flakes on top for extra heat, if desired. Serve immediately and enjoy.
Tips to make the Best Grilled Chicken Salad
- Use ripe but firm avocados. They hold their shape better when tossed with the salad and won't turn mushy.
- Slice the avocado just before serving. This helps prevent browning and keeps the salad looking fresh.
- Prepare the dressing ahead. The lemon herb dressing can be made up to 2 days in advance and stored in the refrigerator. Whisk or shake well before using.
- Dress the salad just before serving. This keeps the romaine lettuce crisp and prevents the salad from becoming soggy.
Recipe Card
Grilled Chicken Avocado Salad
Equipment
- large mixing bowl
Ingredients
For the salad
- 1 boneless skinless chicken breast (about 175 g)
- 2 cups chopped romaine lettuce
- 1 avocado sliced
- ¼ cup cherry tomatoes halved
- ¼ cup English cucumber diced
- ¼ cup red onion chopped
- ¼ cup grapes halved (optional)
- ¼ cup crumbled feta cheese
For the grilled chicken
- 2 teaspoons olive oil
- 1 teaspoon fresh lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the lemon herb olive oil dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- ¼ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Coat the chicken breast evenly with the marinade and let it rest for at least 15 minutes. For the best flavor, marinate for up to 1 hour.
- Heat a grill pan or outdoor grill over medium-high heat. Add 2 teaspoons of oil to the pan and swirl to coat the surface. Grill the chicken for 5-6 minutes per side, or until cooked through, and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
- In a small bowl, whisk together olive oil, lemon juice, honey, oregano, minced garlic, chopped parsley, red pepper flakes, salt, and black pepper until well combined.
- Add the romaine lettuce, avocado, cherry tomatoes, cucumber, red onion, and grapes (if using) to a large serving bowl, then add the feta cheese. Top with the sliced grilled chicken.
- Drizzle the lemon herb olive oil dressing over the salad and gently toss until everything is evenly coated. Sprinkle a few extra red pepper flakes on top for extra heat, if desired. Serve immediately and enjoy.
Notes
- Use ripe but firm avocados so they hold their shape and don't turn mushy.
- Slice the avocado just before serving to help prevent browning.
- Make the dressing up to 2 days ahead and refrigerate it.
- Whisk or shake well before using.
- Dress the salad just before serving to keep the lettuce crisp.
- Use leftover grilled chicken for a quick meal or easy meal prep.
- Add Kalamata olives for a more traditional Mediterranean flavor.
- Use mixed greens or baby spinach instead of romaine lettuce.
- Swap the chicken for grilled shrimp or salmon for a delicious variation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This grilled chicken avocado salad has become one of my go-to meals, and I love how fresh, light, and satisfying it always turns out. With juicy grilled chicken, creamy avocado, and a burst of flavors in every bite. Tyr it you will love this salad.