Description
This Grilled Chicken & Avocado Salad Bowl is a protein-packed, nutrient-rich meal perfect for a light lunch or dinner. Juicy grilled chicken, creamy avocado, fresh vegetables, and a tangy dressing come together for a refreshing and satisfying dish.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper to taste
- 6 cups mixed greens (lettuce, spinach, arugula)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup roasted sunflower seeds or almonds
- 1/2 cucumber, sliced
Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt & pepper to taste
Instructions
- Prepare the chicken: Coat the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Grill the chicken: Cook on a preheated grill or pan over medium heat for 6-7 minutes per side or until fully cooked. Let it rest before slicing.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, avocado slices, and roasted seeds/nuts.
- Top with chicken: Add the sliced grilled chicken on top and sprinkle with feta cheese if using.
- Drizzle with dressing and toss lightly before serving.
Notes
- Substitute grilled shrimp or tofu for a different protein option.
- Add quinoa or brown rice for extra fiber and carbohydrates.
- Store leftovers without the dressing to keep the salad fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: ~400 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg