There’s something truly magical about a meal that’s as nourishing as it is beautiful, and the Grilled Chicken Avocado Salad captures that magic with every vibrant, flavor-packed bite! This salad is a powerhouse lunch idea, designed to fuel your body with lean protein, heart-healthy fats, and an explosion of fresh, crisp vegetables. Think juicy, charred slices of grilled chicken layered over a bed of crunchy lettuce greens, surrounded by sweet bursts of corn, luscious slices of avocado, and juicy cherry tomatoes, all tied together with a rich, herbaceous cilantro dressing. Inspired by fresh, sunny flavors perfect for any season, this salad is the ultimate combination of convenience, taste, and nutrition. It’s perfect for a hearty lunch, a light summer dinner, or even meal prep for busy weekdays. What makes it truly special is its balance—the charred savoriness of the chicken, the creamy richness of avocado, the crisp, hydrating crunch of cucumber and lettuce, and the creamy, tangy dressing that brings it all home. One forkful and you’ll understand why this Grilled Chicken Avocado Salad deserves a regular spot in your meal rotation!
Ingredients
• 1 grilled chicken breast, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 cup canned sweet corn, drained
• 1 avocado, sliced
• 4 cups mixed lettuce greens
• 1/4 cup creamy cilantro dressing (or ranch with herbs)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning (optional, for tomatoes)
Step-by-Step
Step 1: Prep the Fresh Ingredients
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Begin by thoroughly washing your mixed lettuce greens under cold water, then pat them dry or spin them in a salad spinner for ultimate crispness.
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Halve the juicy cherry tomatoes, slice the crisp cucumber into thin rounds, and carefully slice the creamy avocado. Drain the sweet corn and set all your toppings aside for easy assembly later.
Step 2: Grill the Chicken
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Brush your chicken breast with a tablespoon of olive oil and season generously with salt and pepper.
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Preheat your grill or grill pan to medium-high heat. Place the chicken onto the hot grates and grill for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and gorgeous char marks appear.
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Once cooked, let the chicken rest for a few minutes to retain its juiciness before slicing it into thin, succulent strips.
Step 3: Assemble the Salad
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In a large salad bowl or serving platter, lay down a generous bed of the crisp mixed lettuce greens.
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Artfully arrange the sliced grilled chicken, cherry tomatoes, cucumber slices, avocado slices, and sweet corn on top of the greens, creating a colorful, inviting presentation.
Step 4: Drizzle with Dressing
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Drizzle the creamy cilantro dressing generously over the top of the salad, letting it cascade over the ingredients to coat them lightly but thoroughly.
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If you prefer a bit more zing, you can sprinkle a little Italian seasoning over the tomatoes at this stage for an extra layer of herby flavor.
Step 5: Finish and Serve
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Give the salad a light toss just before serving if desired, or leave it layered for a beautiful presentation.
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Add a final sprinkle of salt, cracked black pepper, and a few fresh herb leaves if you have them on hand—then dig into this quick weeknight win and summer salad masterpiece!
Variations
• Swap the grilled chicken for grilled shrimp or salmon for a pescatarian version.
• Add a handful of black beans or roasted chickpeas for extra fiber and a plant-based protein boost.
• Sprinkle shredded cheese like pepper jack or feta over the salad for an extra creamy, tangy twist.
• Use a honey mustard or chipotle ranch dressing for a different flavor profile that still complements the ingredients beautifully.
COOKING Note
• Always let grilled chicken rest for a few minutes before slicing to ensure the juices redistribute and the meat stays tender and moist.
• For maximum flavor, marinate the chicken for 30 minutes beforehand in a simple mix of olive oil, garlic, and lime juice.
• Fresh, ripe avocados are key—choose ones that yield slightly to gentle pressure for perfect slicing and creamy texture.
Serving Suggestions
• Serve alongside a bowl of tortilla chips and salsa for a festive meal.
• Pair with a chilled glass of Sauvignon Blanc or a fruity iced tea for a refreshing summer combo.
• Add a side of roasted sweet potatoes or quinoa to turn this salad into a more substantial, hearty meal.
Helpful Tips
• Slice the avocado just before serving to keep it from browning and to preserve its vibrant color and texture.
• Lightly season each vegetable layer as you build the salad to ensure every bite is flavorful.
• Grill extra chicken breasts and store them for easy salad assembly throughout the week.
• For extra crunch, sprinkle roasted sunflower seeds or pumpkin seeds over the finished salad.
Prep Time : 15 minutes
Cooking Time : 10 minutes
Total Time : 25 minutes
Yield : 1–2 servings
Nutritional Information (Per Serving)
Calories : ~480 kcal
Protein : ~35g
Sodium : ~400mg (depending on dressing used)
Common Mistakes to Avoid
• Overcooking the chicken: This can make it dry and tough. Use a meat thermometer for perfect results.
• Using unripe avocado: Hard avocados won’t offer the creamy texture that complements the salad so well.
• Overdressing the salad: Add the dressing just before serving to prevent sogginess and maintain crispness.
• Skipping the seasoning: A simple sprinkle of salt and pepper brings out the natural flavors of every fresh ingredient.
Conclusion
The Grilled Chicken Avocado Salad is everything you could wish for in a powerhouse meal: fresh, vibrant, protein-packed, and endlessly customizable. With the smoky tenderness of grilled chicken, the creamy luxury of ripe avocado, the crispness of cucumber and lettuce, and the lively burst of sweet corn and juicy tomatoes, every forkful is a symphony of texture and taste. The creamy cilantro dressing ties it all together with a herby, tangy note that makes every bite utterly craveable. This salad isn’t just healthy—it’s irresistibly delicious and satisfying, the kind of meal that leaves you energized, nourished, and ready to tackle anything. Whether you’re meal-prepping, lunch-packing, or treating yourself to a wholesome, gorgeous plate, this Grilled Chicken Avocado Salad is sure to become a go-to favorite!
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
A: Yes! Keep the ingredients prepped and stored separately, then assemble and dress just before serving for the best texture.
Q: What’s a good substitute for cilantro dressing?
A: You can easily swap in ranch dressing, green goddess dressing, or even a simple lemon vinaigrette.
Q: Can I use rotisserie chicken instead of grilling my own?
A: Absolutely! Rotisserie chicken makes this salad even quicker and still super tasty.
Q: How do I keep avocado from browning?
A: Toss the avocado slices gently in a little lemon or lime juice before adding them to the salad.
Grilled Chicken Avocado Salad
- Total Time: 25
- Yield: 1-2
Ingredients
Ingredients
• 1 grilled chicken breast, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 cup canned sweet corn, drained
• 1 avocado, sliced
• 4 cups mixed lettuce greens
• 1/4 cup creamy cilantro dressing (or ranch with herbs)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning (optional, for tomatoes)
Instructions
Step-by-Step
Step 1: Prep the Fresh Ingredients
-
Begin by thoroughly washing your mixed lettuce greens under cold water, then pat them dry or spin them in a salad spinner for ultimate crispness.
-
Halve the juicy cherry tomatoes, slice the crisp cucumber into thin rounds, and carefully slice the creamy avocado. Drain the sweet corn and set all your toppings aside for easy assembly later.
Step 2: Grill the Chicken
-
Brush your chicken breast with a tablespoon of olive oil and season generously with salt and pepper.
-
Preheat your grill or grill pan to medium-high heat. Place the chicken onto the hot grates and grill for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and gorgeous char marks appear.
-
Once cooked, let the chicken rest for a few minutes to retain its juiciness before slicing it into thin, succulent strips.
Step 3: Assemble the Salad
-
In a large salad bowl or serving platter, lay down a generous bed of the crisp mixed lettuce greens.
-
Artfully arrange the sliced grilled chicken, cherry tomatoes, cucumber slices, avocado slices, and sweet corn on top of the greens, creating a colorful, inviting presentation.
Step 4: Drizzle with Dressing
-
Drizzle the creamy cilantro dressing generously over the top of the salad, letting it cascade over the ingredients to coat them lightly but thoroughly.
-
If you prefer a bit more zing, you can sprinkle a little Italian seasoning over the tomatoes at this stage for an extra layer of herby flavor.
Step 5: Finish and Serve
-
Give the salad a light toss just before serving if desired, or leave it layered for a beautiful presentation.
-
Add a final sprinkle of salt, cracked black pepper, and a few fresh herb leaves if you have them on hand—then dig into this quick weeknight win and summer salad masterpiece!
- Prep Time: 15
- Cook Time: 10
Nutrition
- Calories: 480
- Sodium: 400mg
- Protein: 35g