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Healthy Grilled Chicken Avocado Salad Bowl - Fresh, Filling, and Easy

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 2 boneless, skinless chicken breasts (about 1 lb/450 g total)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the salad: 6 cups mixed greens (romaine, spinach, or spring mix)
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/2 cup cooked corn or grilled corn kernels (optional)
  • For the dressing: 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste

Method
 

  1. Marinate the chicken: In a bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Coat the chicken and let it rest for 10–20 minutes while you prep the salad.
  2. Preheat the grill or pan: Heat a grill or grill pan over medium-high. Lightly oil the grates or pan to prevent sticking.
  3. Grill the chicken: Cook 5–7 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear. Rest the chicken for 5 minutes, then slice.
  4. Make the dressing: Whisk olive oil, lime juice, honey, Dijon, garlic, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.
  5. Assemble the base: Add greens to a large bowl. Top with tomatoes, cucumber, red onion, herbs, and corn if using.
  6. Add the avocado: Slice just before serving so it stays bright and creamy. Fan it over the salad.
  7. Finish and serve: Add sliced chicken on top. Drizzle with dressing and toss gently, or serve dressing on the side for individual bowls.