Grilled Chicken and Avocado Salad
Elevate your salad game with this vibrant and nourishing Grilled Chicken and Avocado Salad, a perfect balance of bold flavors and wholesome ingredients. Tender, smoky grilled chicken seasoned with garlic, paprika, and olive oil meets creamy avocado chunks, crisp romaine lettuce, juicy cherry tomatoes, and refreshing cucumber. The salad is tied together with a zesty homemade lemon-honey Dijon dressing that adds just the right amount of tang and sweetness. Ready in just 30 minutes, this protein-packed, gluten-free meal is ideal for busy weeknights, light lunches, or summer gatherings. Garnish with fresh parsley for a pop of color and flavor, and enjoy a dish that's as nutritious as it is delicious!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Avocados
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, combine 2 tablespoons of olive oil, garlic powder, paprika, 0.5 teaspoon salt, and black pepper. Rub this mixture evenly over both chicken breasts.
Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
While the chicken is grilling, prepare the salad ingredients. Wash and chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber thinly, and finely slice the red onion. Add these to the bowl with the lettuce.
Slice the avocados in half, remove the pits, and scoop out the flesh. Cut the avocado into chunks and gently add them to the salad bowl.
In a small jar or bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt until well combined.
Drizzle the dressing over the salad and toss everything gently to combine.
Top the salad with the sliced grilled chicken.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
