Chicken & Avocado Salad Bowl

This Grilled Chicken & Avocado Salad Bowl has become my go-to meal when I want something satisfying yet light. The combination of juicy grilled chicken and creamy avocado creates the perfect balance of protein and healthy fats, while the fresh vegetables add crunch and vibrant flavors.

I first created this recipe during a hot summer when I wanted something filling but refreshing. Now it's a staple in our house year round because it's so adaptable to whatever ingredients are in season.

Ingredients

• Boneless skinless chicken breasts: essential protein that takes on flavors beautifully while staying lean
• Olive oil: adds moisture to the chicken and healthy fats to the dressing
• Spice blend: creates a perfect balance of warmth and smokiness without being overwhelming
• Mixed salad greens: provides a nutrient dense base with various textures
• Avocado: adds creamy richness and heart healthy fats that make this salad satisfying
• Cucumber: offers refreshing crunch and hydration
• Cherry tomatoes: burst with sweet acidity that balances the richness of avocado
• Red onion: provides sharp flavor contrast and beautiful color
• Feta cheese: optional but adds tangy saltiness that complements the other ingredients
• Lime juice: brightens the entire dish with fresh citrus notes

Step-by-Step Instructions

Prepare the Chicken:

Season the chicken generously with the spice mixture making sure to coat both sides evenly. The combination of chili powder cumin garlic powder and smoked paprika creates a delicious crust that will flavor the entire salad. Let the spices sit on the chicken for at least 5 minutes before grilling to allow the flavors to begin penetrating the meat.

Grill to Perfection:

Heat your grill or grill pan until it is hot enough that water droplets sizzle immediately when they hit the surface. Place the chicken on the grill and resist the urge to move it for at least 5 minutes this ensures proper grill marks and seals in juices. Flip only once and cook until the internal temperature reaches 165°F. Let the chicken rest for a full 5 minutes before slicing to keep all those flavorful juices inside.

Build Your Bowl:

Start with a generous bed of mixed greens in each bowl. Arrange the cucumber slices avocado tomatoes and red onion in sections around the bowl this creates visual appeal and allows each person to mix components as they eat. The key is slicing the avocado just before serving to prevent browning.

Dress It Up:

Whisk the dressing ingredients vigorously until they emulsify completely becoming slightly thickened. The honey helps bind the oil and lime juice together while also balancing the acidity. Drizzle the dressing over the entire bowl just before serving rather than tossing to maintain the texture of the delicate greens.

Pin

The smoked paprika in this recipe is my secret weapon. I discovered it years ago when trying to recreate a restaurant salad and now I use it in almost everything. The subtle smokiness makes the chicken taste like it was cooked over an open fire even when you use an indoor grill pan.

Make Ahead Magic

This salad components can be prepped up to three days in advance. Grill the chicken completely cool it then refrigerate in an airtight container. Slice cucumbers tomatoes and onions and store them separately. The dressing will keep for up to a week in a jar in the refrigerator just shake vigorously before using. When ready to eat simply assemble everything fresh slicing the avocado last. This prep ahead approach has saved countless weeknight dinners at our house.

Seasonal Swaps

The beauty of this recipe is its adaptability throughout the year. In summer replace the cherry tomatoes with fresh corn kernels and add sliced peaches for unexpected sweetness. Fall calls for roasted sweet potato cubes or diced apples. Winter is perfect for adding roasted Brussels sprouts or massaged kale as your base. Spring brings opportunities for fresh peas tender asparagus or radishes. The spice blend on the chicken works beautifully with any of these seasonal variations.

Protein Alternatives

While chicken creates a classic bowl you can easily substitute other proteins based on dietary preferences or what you have available. Grilled shrimp cooks even faster and offers a delicate flavor against the bold spices. For plant based options marinated firm tofu or tempeh works wonderfully just make sure to press the tofu thoroughly before seasoning. Canned drained beans like chickpeas or black beans provide an instant no cook alternative. The spice blend in the recipe works beautifully on any of these protein options.

Pin

Frequently Asked Questions About the Recipe

→ Can I meal prep this chicken and avocado bowl?

Yes! Prep the seasoned grilled chicken, chop all vegetables except avocado, and store the dressing separately. When ready to eat, slice the avocado fresh and assemble the bowl with the prepared components. The prepped ingredients will keep well for 3-4 days in the refrigerator.

→ What can I substitute for feta cheese?

Goat cheese makes an excellent substitute with its tangy flavor. For dairy-free options, try avocado or a sprinkle of nutritional yeast for a cheese-like flavor. Other alternatives include crumbled queso fresco, blue cheese, or even a mild cheddar, depending on your preference.

→ How can I make this dish vegetarian?

Replace the chicken with grilled halloumi, marinated tofu, or tempeh using the same spice mixture. Roasted chickpeas or black beans also work well as protein alternatives while maintaining the bowl's satisfying texture and nutritional balance.

→ What's the best way to tell when the chicken is fully cooked?

The most reliable method is using an instant-read thermometer—chicken is safely cooked when it reaches an internal temperature of 165°F (75°C). Without a thermometer, cut into the thickest part of the chicken; it should be completely white with clear (not pink) juices running out.

→ Can I use a different dressing for this bowl?

Absolutely! A creamy avocado dressing, Greek yogurt-based ranch, or balsamic vinaigrette all pair beautifully with these ingredients. For a Mexican-inspired twist, try a cilantro-lime dressing with a touch of jalapeño for heat.

→ How do I prevent the avocado from browning if I'm not eating immediately?

Brush the cut avocado with lemon or lime juice, which helps slow oxidation. Alternatively, keep the avocado whole until just before serving, or place plastic wrap directly against the surface of sliced avocado to minimize air exposure.