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grilled chicken salad served in a bowl.
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5 from 1 vote

Grilled Chicken Avocado Salad

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Mediterranean
Servings: 2 people
Calories: 316kcal
Author: Preeti Nayak

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

Calories: 316kcal