Bright, fresh, and bursting with flavor, this Grilled Chicken and Avocado Salad is the perfect go-to meal for anyone craving something healthy and satisfying. Packed with lean protein, creamy avocado, and crisp garden greens, it’s a paleo-friendly option that comes together in under 30 minutes. Ideal for busy weeknights or clean eating plans, this salad doesn’t skimp on taste—every bite delivers zesty freshness and smoky grilled goodness. Whether you’re meal-prepping or whipping up a quick lunch, this dish is both nourishing and delicious.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 cups mixed leafy greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh lemon juice
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Pat the chicken breasts dry with paper towels. Brush them on both sides with olive oil, then season evenly with sea salt and black pepper.
- Place the chicken on the hot grill. Cook for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
- Remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing.
- While the chicken rests, prepare the salad by placing the mixed leafy greens in a large bowl or dividing them between two serving plates.
- Add the sliced avocado and halved cherry tomatoes evenly over the greens.
- Slice the grilled chicken into thin strips and arrange on top of the salad.
- Drizzle the lemon juice over the entire salad just before serving.
Nutritional Information
Calories: 390
Protein (g): 35
Fat (g): 24
Carbohydrates (g): 12
Fiber (g): 6
Sugar (g): 2
Sodium (mg): 430
Storage Instructions
Store any leftover grilled chicken and avocado salad in an airtight container in the refrigerator for up to 2 days. For best texture, it’s recommended to store the salad components separately—keep the grilled chicken, leafy greens, and avocado in separate containers if possible. Avocado may brown after a few hours, so consider slicing fresh avocado just before serving leftovers. Freezing is not recommended, as the greens and avocado do not freeze well and will lose their texture upon thawing.
Reheating Instructions
To reheat the grilled chicken, place it in a skillet over medium heat for 2–3 minutes per side, or until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving the avocado or greens; reheat only the chicken and then reassemble the salad with fresh greens and avocado for best flavor and texture.
Ingredient Additions & Swaps
To boost the protein and fiber content while keeping the recipe paleo-friendly, consider adding hard-boiled eggs, grilled shrimp, or a handful of chopped nuts like almonds or walnuts. For enhanced micronutrients and color, toss in chopped bell peppers, shredded carrots, or sliced cucumbers. These ingredients add crunch and variety while supporting overall nutrition. Swapping lemon juice for a splash of apple cider vinegar can also deepen the flavor while maintaining a clean paleo profile.
