Olivia McKenney
Grilled Chicken & Avocado Salad Bowl is the kind of vibrant, satisfying meal that makes you forget it’s healthy. Packed with colorful veggies, lean protein, and a hint of creamy richness from ripe avocados, it delivers a perfect bite every time. Whether you’re fueling up for a busy afternoon or aiming to impress guests with a clean yet flavorful dish, this salad brings balance and flavor to the table effortlessly.
What makes this salad stand out is the smoky char from the grilled chicken paired with the buttery softness of avocado, sweet bursts of corn, and the tangy zip of cherry tomatoes. Crumbles of feta cheese add a creamy, salty finish that ties everything together. It’s not just a salad; it’s a celebration of textures and tastes that leave you feeling nourished and energized.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breast is ideal for this recipe. It grills quickly, absorbs marinades well, and slices neatly over the salad. If you’re aiming for extra flavor, a light marinade with olive oil, lemon juice, garlic, and smoked paprika adds depth without overwhelming the freshness of the bowl.
Ingredients for the Grilled Chicken & Avocado Salad Bowl
Grilled Chicken Breast
Essential for protein and flavor, the chicken adds heartiness and smoky char to the salad.
Avocado
Creamy and rich, avocados bring a buttery texture that balances the grilled chicken beautifully.
Cherry Tomatoes
These burst with sweetness and a slight acidity, perfect for cutting through the richness of the avocado.
Sweet Corn Kernels
For crunch and a pop of natural sweetness that pairs wonderfully with the other ingredients.
Feta Cheese Crumbles
A salty, creamy touch that enhances the salad’s overall flavor and texture.
Fresh Greens (like spinach or butter lettuce)
The leafy base that carries all the toppings and adds freshness and volume.
Olive Oil, Salt & Black Pepper
Basic seasonings to bring out the best in each element.
How To Make the Grilled Chicken & Avocado Salad Bowl
Step 1: Marinate and Grill the Chicken
Whisk together olive oil, lemon juice, garlic, salt, pepper, and smoked paprika. Coat the chicken breast in the marinade and let it sit for at least 20 minutes. Grill on medium-high heat for 6-7 minutes per side, or until cooked through with nice grill marks. Let rest before slicing.
Step 2: Prepare the Vegetables
While the chicken is grilling, slice the avocado and cherry tomatoes. Rinse and drain the sweet corn if canned, or grill fresh corn and slice off the kernels.
Step 3: Assemble the Salad Base
In a large bowl, spread out your greens as the base. Arrange the avocado slices, corn, tomatoes, and grilled chicken in sections over the top for a beautiful presentation.
Step 4: Add Cheese and Season
Sprinkle feta cheese crumbles over the top. Drizzle with a little olive oil and finish with salt and freshly cracked black pepper.
How to Serve and Store the Grilled Chicken & Avocado Salad Bowl
Serve the salad fresh, ideally immediately after grilling the chicken for best warmth and texture contrast. It’s great as a main dish for lunch or dinner, and can be served with crusty bread or a light vinaigrette on the side.
To store, keep all components separate if prepping ahead. Store grilled chicken, avocado (sprinkled with lemon juice), and veggies in airtight containers in the fridge for up to 3 days. Assemble just before eating for peak freshness.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes, rotisserie chicken works well in a pinch. It won’t have the grilled flavor, but it’s quick and tasty.
What other greens can I use?
You can swap in romaine, arugula, or a spring mix depending on your taste and what’s available.
How do I keep the avocado from browning?
Toss sliced avocado in lemon or lime juice to slow oxidation.
Can I make this vegetarian?
Absolutely! Skip the chicken and add roasted chickpeas or tofu for a protein boost.
Is this salad gluten-free?
Yes, all ingredients listed are naturally gluten-free.
What dressing goes best with this?
A light lemon vinaigrette or cilantro-lime dressing complements the flavors beautifully.
Want More Salad Ideas with Protein Punch?
If you love this Grilled Chicken & Avocado Salad Bowl, check out these other hearty meals:
- One Pan Garlic Herb Chicken with Potatoes & Green Beans
- Chicken and Stuffing Casserole for cozy comfort.
- Savory Chicken Wraps with Garlic Cream Sauce if you’re craving handheld goodness.
- Air Fryer Spicy Buffalo Chicken Wraps with a spicy kick.
- Sweet Garlic Chicken in the Crockpot for an easy prep-ahead dinner.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest salad board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you swap feta for goat cheese? Grill fresh corn or go canned?
I love seeing how you all customize your bowls. Questions welcome too—let’s keep inspiring each other!
Grilled Chicken & Avocado Salad Bowl
- Total Time: 20 minutes
- Yield: Serves 2-3
Description
A vibrant, protein-packed salad that combines the smoky char of grilled chicken with creamy avocado, sweet corn, juicy tomatoes, and tangy feta on a bed of fresh greens. Perfect for a nutritious lunch or dinner, it’s both satisfying and energizing.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil (for marinade)
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon smoked paprika
Salt and black pepper, to taste
1 large avocado, sliced
1 cup cherry tomatoes, halved
1 cup sweet corn kernels (fresh or canned)
½ cup crumbled feta cheese
4 cups fresh greens (spinach or butter lettuce)
Extra olive oil, for drizzling
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Coat chicken and let marinate for 20 minutes.
- Grill Chicken: Preheat grill to medium-high. Grill chicken 6-7 minutes per side or until cooked through. Rest, then slice.
- Prep Veggies: Slice avocado and tomatoes. Rinse corn if using canned. Grill corn if using fresh.
- Build Salad: Arrange greens in a large bowl. Top with sliced chicken, avocado, tomatoes, corn, and feta.
- Finish & Serve: Drizzle with olive oil. Add extra salt and pepper if needed. Serve immediately.
- Prep Time: 20 minutes
- Category: Dinner
