This Colorful Grilled Chicken & Avocado Salad Bowl Recipe Is Quick, Healthy, and Tasty

I still remember the first time I whipped up this Grilled Chicken & Avocado Salad Bowl Recipe — it became an instant hit at my table. There’s something about the smoky grilled chicken and buttery avocado that feels both fresh and indulgent. I made it on a busy weeknight, and everyone asked for seconds!

It’s one of those recipes that always makes me feel like I’ve treated myself to something special without spending hours in the kitchen, and when I’m planning a full meal, I sometimes follow it with a sweet treat like Best Raspberry Sugar Cookies Recipe to round out the menu. Trust me, this bowl quickly became one of my go-to meals when I want something healthy and satisfying.

Ingredients

Here’s everything you’ll need for this vibrant salad bowl, with tips on why each item matters:

• 1 grilled chicken breast, sliced – use fresh chicken rather than frozen for juicier, tender results.
• 2 cups romaine or mixed greens – crisp greens give the bowl structure and freshness.
• 1/2 avocado, diced – choose ripe avocados that yield slightly when pressed.
• 1/2 cup cherry tomatoes, chopped – they add sweetness and vibrant color.
• 1/2 cup cucumber, sliced – gives refreshing crunch and balance.
• 1/2 cup grilled corn – grilled or lightly charred corn adds smoky sweetness.
• 1 tbsp olive oil – extra-virgin olive oil provides the best flavor.
• 1/2 tsp black pepper – freshly ground enhances taste.
• 1/2 tsp garlic powder – boosts savory flavor in the chicken.
• 1/2 tsp sea salt – balances and enhances all ingredients.
• 1/2 tsp chili flakes (optional) – adds a gentle spicy kick.

For the Creamy Avocado Dressing

• 1/2 avocado – provides creamy texture.
• 1/4 cup Greek yogurt – makes dressing rich while staying light.
• 1 tbsp lemon juice – keeps flavor fresh and prevents browning.
• 1 garlic clove, minced – fresh garlic gives stronger flavor.
• 2 tbsp olive oil – smooths the dressing.
• 1/2 tsp salt – balances acidity.
• 1/2 tsp black pepper – adds depth and mild heat.

Note: several serving

Variations

Want to customize the bowl? Try these options:

• Dairy-free option: Replace Greek yogurt with dairy-free yogurt or blended cashews.
• Vegetarian version: Swap grilled chicken with grilled tofu or roasted chickpeas.
• Extra protein boost: Add boiled eggs or grilled shrimp.
• Fresh citrus twist: Use lime juice and add chopped cilantro.
• Extra spice: Add smoked paprika or cayenne pepper.

Cooking Time

Here’s how long it takes to prepare this meal:

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Perfect for quick lunches or weeknight dinners.

Equipment You Need

• Grill or grill pan – cooks chicken with smoky flavor.
• Blender – blends dressing into a smooth consistency.
• Mixing bowl – used to assemble salad ingredients.

How to Make Grilled Chicken & Avocado Salad Bowl Recipe?

This recipe comes together quickly once ingredients are prepared. Each step builds layers of flavor and texture. Follow these steps for the best results.

Season the Chicken

Season chicken with salt, pepper, and garlic powder evenly. Allow it to sit briefly so flavors absorb into the meat. Proper seasoning ensures the chicken stands out in the salad.

Grill and Slice

Grill chicken over medium heat until fully cooked and lightly charred. Let it rest a few minutes to retain juices. Slice into strips or cubes for easy serving.

Blend the Dressing

Combine avocado, yogurt, lemon juice, garlic, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Adjust thickness with a little water if needed.

Build the Bowl

Add greens to a large bowl and layer with cucumber, tomatoes, corn, and diced avocado. Arrange ingredients evenly for balanced bites and appealing presentation.

Dress and Serve

Place sliced chicken over the salad and drizzle dressing on top. Add chili flakes if desired. Serve immediately while ingredients remain crisp and fresh.

Additional Tips for Making this Recipe Better

After making this bowl many times, here are a few tricks that improved my results:

• I always let chicken rest before slicing so it stays juicy.
• I use fully ripe avocados for smoother dressing texture.
• I cut vegetables evenly so every bite tastes balanced.
• I chill the dressing before serving to enhance freshness.
• I make sure salad greens are completely dry to avoid soggy texture.

How to Serve Grilled Chicken & Avocado Salad Bowl Recipe?

Serve this bowl with simple touches to elevate presentation and flavor:

Arrange chicken neatly over greens instead of mixing everything together. Add fresh avocado slices and a sprinkle of herbs for color. Serve with whole-grain bread or warm pita for a satisfying meal, and for gatherings or special dinners you can also add a dessert option like Valentine’s Day Caramel Pretzel Bites Recipe to complement the fresh flavors of the salad.

Nutritional Information

Each serving provides balanced nutrition:

• Calories: Around 480 per serving
• Protein: High, thanks to chicken and yogurt
• Carbohydrates: Moderate, mainly from vegetables and corn
• Fat: Healthy fats from avocado and olive oil

Make Ahead and Storage

Refrigerating

Store salad ingredients and dressing separately to keep greens crisp. Proper storage keeps components fresh for up to three days.

Freezing

Freezing isn’t recommended since avocado and greens lose texture once thawed.

Reheating

Reheat stored chicken gently before adding it back to freshly assembled salad for best taste.

Why You’ll Love This Recipe?

This bowl checks all the boxes for a satisfying meal:

• Quick and easy preparation makes it ideal for busy schedules while still tasting homemade.
• Nutrient-packed ingredients support balanced eating without sacrificing flavor.
• Customizable ingredients allow you to tailor the bowl to dietary needs or preferences.
• Delicious flavor contrast between smoky chicken and creamy avocado keeps meals exciting.
• Versatile enough for lunch, dinner, or meal prep throughout the week.

This Grilled Chicken & Avocado Salad Bowl is a perfect mix of freshness, flavor, and nutrition. Once you try it, it may become one of your favorite healthy meals too.

Ash Tyrrell

Grilled Chicken & Avocado Salad Bowl Recipe

I still remember the first time I whipped up this Grilled Chicken & Avocado Salad Bowl — it became an instant hit at my table. There’s something about the smoky grilled chicken and buttery avocado that feels both fresh and indulgent. I made it on a busy weeknight, and everyone asked for seconds!

Print Recipe Pin Recipe

Total Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 grilled chicken breast sliced – use fresh chicken rather than frozen for juicier, tender results.
• 2 cups romaine or mixed greens – crisp greens give the bowl structure and freshness.
• 1/2 avocado diced – choose ripe avocados that yield slightly when pressed.
• 1/2 cup cherry tomatoes chopped – they add sweetness and vibrant color.
• 1/2 cup cucumber sliced – gives refreshing crunch and balance.
• 1/2 cup grilled corn – grilled or lightly charred corn adds smoky sweetness.
• 1 tbsp olive oil – extra-virgin olive oil provides the best flavor.
• 1/2 tsp black pepper – freshly ground enhances taste.
• 1/2 tsp garlic powder – boosts savory flavor in the chicken.
• 1/2 tsp sea salt – balances and enhances all ingredients.
• 1/2 tsp chili flakes optional – adds a gentle spicy kick.
• 1/2 avocado – provides creamy texture.
• 1/4 cup Greek yogurt – makes dressing rich while staying light.
• 1 tbsp lemon juice – keeps flavor fresh and prevents browning.
• 1 garlic clove minced – fresh garlic gives stronger flavor.
• 2 tbsp olive oil – smooths the dressing.
• 1/2 tsp salt – balances acidity.
• 1/2 tsp black pepper – adds depth and mild heat.

Method

 

1. Season chicken with salt, pepper, and garlic powder evenly. Allow it to sit briefly so flavors absorb into the meat. Proper seasoning ensures the chicken stands out in the salad.
2. Grill chicken over medium heat until fully cooked and lightly charred. Let it rest a few minutes to retain juices. Slice into strips or cubes for easy serving.
3. Combine avocado, yogurt, lemon juice, garlic, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Adjust thickness with a little water if needed.
4. Add greens to a large bowl and layer with cucumber, tomatoes, corn, and diced avocado. Arrange ingredients evenly for balanced bites and appealing presentation.
5. Place sliced chicken over the salad and drizzle dressing on top. Add chili flakes if desired. Serve immediately while ingredients remain crisp and fresh.

Notes

• I always let chicken rest before slicing so it stays juicy.
• I use fully ripe avocados for smoother dressing texture.
• I cut vegetables evenly so every bite tastes balanced.
• I chill the dressing before serving to enhance freshness.
• I make sure salad greens are completely dry to avoid soggy texture.