Grilled Chicken Avocado Salad: A Burst of Freshness & Protein
Published on FreshtonerHungar.com
Craving something vibrant, nutritious, and satisfying—without weighing yourself down? This Grilled Chicken Avocado Salad delivers bold flavor, creamy avocado, colorful veggies, and tender grilled chicken—all in a bowl. It’s perfect for those sunny days or when you want a nourishing boost in under 30 minutes. Let’s plate up freshness! 🥗
This salad is more than just a mix of ingredients—it’s a harmony of textures and tastes. Juicy grilled chicken adds protein, avocado brings creaminess and heart‑healthy fats, while crisp cucumbers, vibrant tomatoes, and a zingy dressing elevate every forkful.
Chef Ree Drummond loves dishes that feel light yet filling—this salad nails that balance. Inspired by her “everyday easy” cooking philosophy, we keep things simple, fresh, and utterly delicious.
Here’s what you’ll find ahead:
- Ingredient list with measurements
- Step‑by‑step preparation
- Chef tips & variations
- Nutrition overview
- Health & safety notes
- 10 FAQs to troubleshoot your salad game
- Related recipes to explore on FreshtonerHungar.com
Ingredients (Serves 2–4)
- 2 grilled chicken breasts, diced (≈ 300 g total)
- 1 ripe avocado, cubed (≈ 150 g)
- 1 cup cherry tomatoes, halved (red & yellow mix, ≈ 150 g)
- 1 small cucumber, diced (≈ 100 g)
- ½ cup sweet corn (fresh or thawed from frozen, ≈ 80 g)
- ¼ red onion, thinly sliced (≈ 40 g)
- 4 cups romaine lettuce, chopped (≈ 200 g)
- Fresh dill or parsley, chopped (≈ 2 Tbsp)
For the Dressing:
- 3 Tbsp Greek yogurt (or sour cream)
- 1 Tbsp extra‑virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & pepper to taste
Step‑by‑Step Instructions
- Grill the Chicken: Season the chicken breasts lightly with salt, pepper, and a pinch of garlic powder if desired. Grill (or pan‑grill) until fully cooked—internal temperature should reach 165 °F (74 °C). Let rest for a few minutes, then dice.
- Prep the Salad Base: In a large salad bowl, layer the chopped romaine, diced avocado, halved cherry tomatoes, diced cucumber, sweet corn, and thinly sliced red onion.
- Top with Chicken: Add the diced grilled chicken on top of the veggies.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
- Dress & Garnish: Drizzle the dressing over the salad. Gently toss to combine. Finish with chopped dill or parsley and, if you like, a light drizzle of olive oil or a sprinkle of crumbled feta.
- Serve Immediately: Enjoy right away for best texture. If preparing ahead, keep dressing separate until serving to preserve freshness.
Chef Gordon Ramsay’s & Ree Drummond’s Tips
- Don’t overdress: Start with half the dressing and add more if needed—this helps maintain crispness. As Gordon Ramsay says, “Respect your ingredients: let each one shine.”
- Ready‑made shortcut: Rotisserie chicken works great if you’re short on time.
- Avocado trick: To prevent browning, leave the pit in the unused half and squeeze some lemon juice on cut parts.
- Crunch factor: Add toasted nuts (almonds, walnuts) or seeds for texture and healthy fats.
- Feta option: A sprinkle of crumbled feta adds a nice tangy contrast and pairs beautifully with the avocado and lemon.
Health Tips & Safety Considerations
- Lean protein: Grilled chicken is a healthy choice—opt for skinless chicken to reduce fat content.
- Healthy fats: Avocado and olive oil offer heart‑healthy monounsaturated fats.
- Dairy swap: Use a dairy‑free yogurt alternative for lactose‑free or vegan diets.
- Safe handling: Always refrigerate the chicken promptly after grilling to avoid bacterial growth.
- Allergy alert: Contains dairy and garlic. Check for individual allergies or intolerances.
Nutrition & Health Benefits
| Nutrient | Approx. per Serving | Benefit |
|---|---|---|
| Calories | ≈ 350 kcal | Balanced energy for lunch or light dinner |
| Protein | ≈ 30 g | Supports muscle repair and satiety from the grilled chicken |
| Fat | ≈ 18 g | Healthy fats mainly from avocado and olive oil |
| Carbohydrates | ≈ 14 g | Low‑carb, mostly from veggies and corn |
| Fiber | ≈ 6 g | Good for digestion thanks to vegetables and avocado |
| Vitamin C | ≈ 30 mg | Supports immunity—bright tomatoes and lemon in dressing contribute |
| Potassium | ≈ 800 mg | Supports heart & muscle function—mainly from avocado and tomatoes |
Frequently Asked Questions (FAQs)
1. Can I prep this salad ahead of time?
Yes — prepare the ingredients ahead, but keep the dressing separate until just before serving to avoid soggy greens.
2. What can I use instead of Greek yogurt?
Substitute with sour cream, crème fraîche, or a plant‑based yogurt for a similar creamy texture.
3. Can I make a bigger batch for meal prep?
Absolutely. Scale up ingredients but store in separate components (greens, chicken, dressing) for freshness, especially if you plan to eat over multiple days.
4. Is this salad low‑carb friendly?
Yes—it’s relatively low in carbs. For extra low‑carb, omit corn or use a lower‑carb veggie like sliced radishes or bell peppers.
5. How do I keep avocado from browning?
Sprinkle lemon juice over cut avocado or toss with the dressing immediately to slow browning.
6. Can I add cheese?
Yes—crumbled feta or goat cheese adds tang and creaminess. Add just before serving for best texture.
7. What other dressings work well?
Try a lemon‑based vinaigrette, balsamic glaze, or even chipotle‑lime dressing for variation.
8. Can I swap protein?
Certainly. Grilled shrimp, salmon, tofu, or hard‑boiled eggs all pair nicely with the vibrant base.
9. What to serve on the side?
A slice of crusty whole‑grain bread or pita, or a light soup makes a great companion. See our Healthy Side Dishes guide for ideas.
10. Can kids help make this?
Yes! Kids can help wash vegetables, toss the salad, or whisk the dressing—safe and fun involvement in the kitchen.
Related Recipes on FreshtonerHungar.com
- Mexican Grilled Chicken Salad — bold flavors with avocado and beans.
- Quinoa Avocado Bowl — a vegetarian twist with quinoa and fresh veggies.
Final Thoughts
This Grilled Chicken Avocado Salad is a vibrant, protein‑rich meal that’s both nourishing and satisfyingly flavorful. With easy preparation, health‑forward ingredients, and flexibility to customize, it’s a go‑to option for busy days, light dinners, or meal prep. Serve it fresh, and enjoy the harmony of crisp greens, creamy avocado, and zesty dressing—every time. 🥗🌞
