Grilled Chicken Avocado Salad – Easy Meal Prep Bowl

This Grilled Chicken Avocado Salad is one of my favorite fresh and satisfying meals. I love how it combines juicy grilled chicken, crisp vegetables, and creamy avocado for a balanced and flavorful dish. It’s perfect for meal prep, light lunches, or even a quick dinner on warm days when I want something wholesome and refreshing.

Why You’ll Love This Recipe

I love this recipe because it’s simple, colorful, and packed with nutrients. The grilled chicken adds a smoky, savory flavor that pairs beautifully with the creamy avocado topping. The salad base provides crunch and freshness, while the guacamole or avocado crema ties everything together. It’s also easy to prep in advance, making my weekly meals effortless and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste

Salad Base:
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup canned sweet corn, drained
½ cup diced cucumber
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup canned sweet corn, drained
½ cup diced cucumber

Topping:
½ cup guacamole or homemade avocado crema
Red pepper flakes for garnish
½ cup guacamole or homemade avocado crema
Red pepper flakes for garnish

Directions

1. I start by preheating my grill or grill pan to medium-high heat.
2. I rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
3. I place the chicken on the grill and cook for about 5–6 minutes per side, or until fully cooked and slightly charred.
4. Once done, I remove the chicken from the grill and let it rest for a few minutes before slicing.
5. I prepare the salad base by combining chopped romaine lettuce, cherry tomatoes, sweet corn, and diced cucumber in a large bowl.
6. I top the salad with the grilled chicken slices.
7. Finally, I add a generous spoonful of guacamole or avocado crema on top and sprinkle red pepper flakes for a little heat.

Servings and Timing

This recipe makes about 2 hearty servings. It usually takes around 10 minutes to prepare and about 12–15 minutes to cook the chicken, so the total time is roughly 25 minutes from start to finish.

Variations

Sometimes I like to add black beans or quinoa for extra protein and fiber. For a tangy twist, I mix in a splash of lime juice or a drizzle of balsamic glaze. If I’m craving a bit of sweetness, I toss in some sliced mango or pineapple. I also enjoy switching up the greens with spinach or kale for a different texture.

Storage/Reheating

I store the salad and chicken separately in airtight containers if I’m meal prepping. The salad base keeps well for up to 3 days in the refrigerator, while the grilled chicken stays good for up to 4 days. When reheating, I warm the chicken gently in a skillet or microwave before adding it to the fresh salad. I always add the guacamole or avocado crema just before serving to keep it fresh and creamy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless chicken thighs for a juicier option; they grill beautifully.

How do I make homemade avocado crema?

I blend ripe avocado with Greek yogurt, lime juice, and a pinch of salt until smooth.

Can I make this salad ahead of time?

Yes, I prepare the components in advance and assemble them right before eating.

What can I use instead of guacamole?

I sometimes use a drizzle of ranch or Greek yogurt dressing for a lighter touch.

How do I prevent the lettuce from wilting?

I keep the dressing and toppings separate until I’m ready to eat.

Can I bake the chicken instead of grilling?

Yes, I bake the chicken at 400°F (200°C) for about 20–25 minutes until cooked through.

Is this salad suitable for meal prep?

Absolutely! I portion everything into containers and add the avocado topping just before serving.

Can I make it vegetarian?

Yes, I replace the chicken with grilled tofu or chickpeas for a plant-based option.

What sides go well with this salad?

I like pairing it with whole-grain bread or roasted sweet potatoes.

How spicy is it?

It’s mildly spiced, but I can increase the heat by adding more red pepper flakes or a dash of hot sauce.

Conclusion

This Grilled Chicken Avocado Salad is one of my go-to recipes for a light, fresh, and flavorful meal. I love how it brings together simple ingredients that taste amazing together and keep me full for hours. It’s easy to prepare, beautiful to serve, and perfect for meal prep—making healthy eating both convenient and satisfying.

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