Grilled Chicken Avocado Salad

Grilled chicken avocado salad is perfect for spring and summer. It’s made with chopped lettuce, crunchy cucumber, spicy red onion, creamy avocado slices and perfectly juicy grilled chicken! Toss everything in a simple, homemade lemon and olive oil dressing for the best, fresh flavor. This delicious, healthy, protein packed salad is a great option for lunch or a light dinner.

Course Side Dish

Cuisine American

Keyword Chicken salad, grilled chicken salad

Prep Time 10

Cook Time 7

Total Time 17

Servings people

Calories 360kcal

Author Olivia Ribas

Ingredients

For the Chicken Breast

2 small free range organic chicken breasts
2 tablespoons hot sauce
Salt and black pepper

For the Salad

5 cups lettuce chopped
1 cup cucumber sliced
½ avocado sliced
½ cup red onions sliced

For the Salad Dressing

1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
A pinch of red crushed pepper
Salt and fresh ground black pepper to taste

US Customary - Metric

Instructions

For the Chicken

Season chicken with hot sauce, salt and pepper.
Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked though.
Leave the breast chicken to cool down, slice it and set aside.

For the Salad

In a large salad bowl, add first the lettuce, and then top it with cucumber, red onions and avocado.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and red crushed pepper. Whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning and pour over the salad.
Add the sliced breast chicken. Enjoy!

Video

Notes

Watch the Web Story HERE.
A meat thermometer is helpful when grilling chicken!
If you don’t have a grill, you can use a grill pan instead.
Let chicken rest at least 10 minutes before slicing.
If your red onion is too spicy, soak slices in cool water.
You can use chicken leftovers in this recipe if you already have cooked chicken in the fridge.
If you prefer chicken thighs, feel free to swap them.
If you want to make this ahead of time, hold off cutting the avocados as they'll brown.
To store: If this salad is your lunch at work, bring the dressing in a separate container to avoid the salad getting soggy. Also, skip slicing the avocado until the morning and squeeze lemon juice over it to keep it from browning by lunch. Everything will keep well when separate from the dressing for up to 4 days.
To freeze: I don't recommend freezing the salad, but you can freeze the chicken for up to 3 months.

Nutrition