Grilled Chicken, Vegetable and Avocado Salad

by Bocha Rani
Grilled Chicken, Vegetable and Avocado Salad
Grilled Chicken, Vegetable and Avocado Salad
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 522 calories 55 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pieces of boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 avocado, sliced
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 4 cups of salad greens mix (spinach, mache or lettuce)
  • ½ red onion, thinly sliced
  • 1 tablespoon lemon juice
  • 2 tb balsamic vinegar
  • 2tbsp olive oil (for dressing)

Instructions

Grilled Chicken, Vegetable and Avocado Salad

  1. Place the ¼ cup olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, and 1 tsp of salt and pepper in a bowl or bag and whisk to combine.
  2. Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.
  3. Place the vegetables in a bowl or on a baking sheet, brush with 2 tablespoons olive oil, and sprinkle with 2 teaspoons salt, making sure all surfaces are coated.
  4. Preheat the grill to medium/high heat.
  5. Place the chicken on the grill and cook for 6-7 minutes per side or until chicken is firm to the touch and golden or until a meat thermometer reads 160°F.
  6. Grill the vegetables for several minutes per side or until golden and fork tender.
  7. Remove the chicken and vegetables to a large plate or baking sheet and cool.
  8. Place the lettuce and tomatoes on a large wooden board or salad platter.
  9. Chop the chicken and vegetables into desired-sized pieces, leaving the avocado halves whole to scoop out and place on top of each salad.
  10. Top greens with grilled chicken, vegetables, and tomatoes.
  11. Drizzle with Citrus Herb Vinaigrette or your favorite store-bought vinaigrette.

Tips and Variations

  1. Protein Swap: Grill up shrimp or tofu and try for a different type of meat instead of chicken.
  2. Additional Veggies: Add additional vegetables, such as roasted zucchini or carrots or radishes, to give the salad extra crunch and flavor.
  3. Spicy: Add a pinch of red pepper flakes or sprinkle some hot sauce on top for an extra spicy version. 
  4. Fresh herbs such as cilantro, parsley, or basil: These add a great freshness. You can also put a creamy avocado-based dressing, perhaps, or go with just lemon vinaigrette; it will add a new twist to the experience.

For more salad ideas, try our Southwest Chicken Salad or Mediterranean Couscous Salad

Nutrition Information

  • Calories: You will get 522 calories with this meal.
  • Carbohydrates: Carbohydrates are the fuel source of the brain; here, 32 g of carbohydrates is obtained.
  • Protein: An amount of 39 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
  • Fat: An amount of 55 g is served, which helps you to keep on the diet track.
  • Cholesterol: 97 mg of cholesterol is obtained here.
  • Sodium: 890 mg of sodium is used.
  • Fiber: 12 g of fiber is obtained here.
  • Sugars: A 18g of sugar is contained here depending on the fruits and honey used.

A delicious and colorful meal, this Grilled Chicken Vegetable Avocado Salad is not only easy but also nutritious. Perfect lunch or dinner, making it a great choice on any menu plan list. This salad is ultra satisfying, packed with protein from grilled chicken, healthy fats, and satiety-inducing fiber from the avocado, with a host of vitamins and minerals and fresh vegetables galore. It’s like eating sunshine. Ready in 5 minutes, a full meal or light salad snacks.

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