Grilled Chicken & Avocado Salad Bowl: A Fresh, Flavor-Packed Meal
Looking for a healthy, vibrant, and satisfying meal that’s as delicious as it is nutritious? This Grilled Chicken & Avocado Salad Bowl is your answer! Bursting with fresh ingredients like crisp greens, creamy avocado, juicy grilled corn, and tender grilled chicken, this salad bowl is a perfect balance of flavors and textures. Topped with a luscious avocado dressing, it’s a dish that feels indulgent yet wholesome, making it ideal for lunch, dinner, or even meal prep for the week.
This recipe is endlessly customizable, allowing you to swap in your favorite veggies or adjust the seasoning to suit your taste. Whether you’re a fan of bold, spicy flavors or prefer something mild and refreshing, this salad bowl is a canvas for your culinary creativity. Plus, it’s quick to prepare and packed with protein, healthy fats, and fiber, making it a go-to for anyone looking to eat well without sacrificing flavor. Let’s dive into the recipe, complete with tips, tricks, and ideas to make this dish a staple in your kitchen!
Ingredients (Serves 2)
For the Salad Bowl:
- 2 boneless, skinless chicken breasts (about 6-8 oz each) – Fresh or thawed, trimmed of excess fat.
- 4 cups romaine lettuce or mixed greens – Use a mix of baby spinach, arugula, or kale for variety.
- 1 ripe avocado, diced – Choose one that’s slightly soft to the touch for creaminess.
- 1 cup cherry tomatoes, halved – Grape tomatoes or heirloom varieties work well too.
- 1 cup cucumber, thinly sliced – English or Persian cucumbers add a crisp, refreshing bite.
- 1 cup grilled corn kernels – Freshly grilled corn is ideal, but canned or frozen (thawed) corn can be used in a pinch.
- 2 tbsp extra-virgin olive oil – For seasoning the chicken and adding richness.
- 1 tsp garlic powder – Enhances the savory flavor of the chicken.
- 1 tsp sea salt – Adjust to taste.
- 1 tsp freshly ground black pepper – For a subtle kick.
- 1/2 tsp chili flakes (optional) – Adds a touch of heat for spice lovers.
For the Creamy Avocado Dressing:
- 1 ripe avocado – Halved and pitted.
- 1/2 cup plain Greek yogurt – Full-fat or nonfat, depending on your preference.
- 2 tbsp fresh lemon juice – Freshly squeezed for bright, zesty flavor.
- 1 small garlic clove, minced – Or 1/2 tsp garlic powder for a milder taste.
- 3 tbsp extra-virgin olive oil – For a smooth, pourable consistency.
- 1/2 tsp sea salt – To enhance the flavors.
- 1/2 tsp freshly ground black pepper – For balance.
- 2-3 tbsp water (optional) – To thin the dressing to your desired consistency.
Optional Add-Ins:
- Sliced red onion or pickled onions
- Crumbled feta or goat cheese
- Toasted pumpkin seeds or sliced almonds
- Fresh herbs like cilantro, parsley, or basil
Equipment Needed
- Grill pan, outdoor grill, or skillet (for chicken)
- Blender or food processor (for dressing)
- Cutting board and sharp knife
- Mixing bowls
- Measuring cups and spoons
- Tongs (for grilling)
- Large serving bowl or individual bowls
Instructions
Step 1: Prepare and Grill the Chicken
Start by seasoning the chicken breasts. In a small bowl, combine 1 tbsp olive oil, garlic powder, sea salt, and black pepper. Rub this mixture evenly over both sides of the chicken breasts, ensuring they’re well-coated. Let the chicken sit for 10-15 minutes at room temperature to absorb the flavors, or marinate in the fridge for up to 2 hours for deeper flavor.
Preheat your grill, grill pan, or skillet over medium-high heat. Lightly oil the surface to prevent sticking. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. If you don’t have a grill, you can cook the chicken in a skillet or bake it in a 400°F (200°C) oven for 20-25 minutes. Once cooked, transfer the chicken to a cutting board, let it rest for 5 minutes, then slice it into thin strips or bite-sized pieces.
Step 2: Make the Creamy Avocado Dressing
While the chicken is grilling, prepare the avocado dressing. In a blender or food processor, combine 1 avocado, Greek yogurt, lemon juice, minced garlic, olive oil, sea salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. If the dressing is too thick, add 1-3 tbsp water, one tablespoon at a time, until it reaches a pourable consistency. Taste and adjust the seasoning, adding more lemon juice for brightness or salt for balance. Transfer the dressing to a small bowl or jar and set aside.
Step 3: Prep the Salad Ingredients
While the chicken rests, prepare the vegetables. Wash and dry the romaine lettuce or mixed greens, then roughly chop or tear into bite-sized pieces. Halve the cherry tomatoes, thinly slice the cucumber, and dice the avocado. If using fresh corn, grill the cob over medium heat for 8-10 minutes, turning occasionally, until lightly charred, then cut the kernels off the cob. Alternatively, use canned or frozen corn, lightly sautéed in a skillet with a touch of olive oil for extra flavor.
Step 4: Assemble the Salad Bowl
In a large serving bowl or individual bowls, create a base layer of greens. Arrange the cherry tomatoes, cucumber slices, grilled corn, and diced avocado in sections over the greens for a visually appealing presentation. Add the sliced grilled chicken on top, fanning it out for an attractive look. If using optional add-ins like red onion, cheese, or nuts, sprinkle them over the salad now.
Step 5: Dress and Serve
Drizzle the creamy avocado dressing generously over the salad bowl, or serve it on the side for guests to add as desired. For a touch of heat, sprinkle chili flakes over the top. Toss the salad gently to combine the flavors, or leave it layered for a stunning presentation. Serve immediately with extra lemon wedges on the side for a fresh, zesty kick.
Tips for Success
- Perfect Grilled Chicken: To ensure juicy chicken, avoid overcooking. Use a meat thermometer to check for doneness, and let the chicken rest before slicing to lock in the juices.
- Make-Ahead Dressing: The avocado dressing can be made up to 2 days in advance. Store it in an airtight container in the fridge, and press plastic wrap directly onto the surface to prevent browning.
- Meal Prep: Assemble the salad components (except the dressing) in containers and store in the fridge for up to 3 days. Add the dressing just before serving to keep the greens crisp.
- Prevent Avocado Browning: Toss diced avocado with a little lemon or lime juice before adding it to the salad to maintain its vibrant green color.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid soggy greens.
Variations to Try
- Southwest Chicken Bowl: Add black beans, roasted red peppers, and a sprinkle of cumin to the salad. Swap the dressing for a chipotle-lime version by adding 1 tsp chipotle powder.
- Mediterranean Twist: Replace corn with chickpeas, add Kalamata olives, and use feta cheese. Swap the dressing for a tahini-lemon dressing.
- Tropical Vibes: Include diced mango or pineapple for a sweet contrast, and top with toasted coconut flakes.
- Low-Carb Option: Skip the corn and double up on greens or add zucchini noodles for a keto-friendly version.
Serving Suggestions
This Grilled Chicken & Avocado Salad Bowl is a complete meal on its own, but it pairs beautifully with a variety of sides and drinks:
- As a Light Lunch: Serve with a slice of whole-grain bread or a small cup of soup, like tomato or vegetable.
- For Dinner: Pair with roasted sweet potatoes or a side of quinoa for a heartier meal.
- For Entertaining: Present in a large bowl for family-style dining, or portion into individual bowls for a chic dinner party starter.
- Beverage Pairings: Enjoy with a refreshing iced tea, sparkling water with lemon, or a crisp white wine like Sauvignon Blanc.
Why You’ll Love This Recipe
This Grilled Chicken & Avocado Salad Bowl checks all the boxes: it’s fresh, flavorful, and packed with nutrients. The combination of smoky grilled chicken, creamy avocado, and crunchy vegetables creates a satisfying meal that’s both light and filling. The homemade avocado dressing is a game-changer, adding a rich, tangy element that ties everything together. Plus, the recipe is quick to whip up, customizable to your tastes, and perfect for any occasion—from a busy weeknight to a sunny weekend barbecue. Whether you’re a health-conscious eater or just love good food, this salad bowl is sure to become a favorite.
Nutritional Information (Approximate, per serving)
- Calories: 400-450 kcal
- Protein: 30-35g
- Fat: 25-30g (mostly healthy fats from avocado and olive oil)
- Carbohydrates: 15-20g
Note: Nutritional values are estimates and will vary based on specific ingredients, portion sizes, and optional add-ins.
