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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
- 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.
- Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.
- 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.
- Preheat the grill to medium/high heat.
- 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.
- Grill the vegetables for several minutes per side or until golden and fork tender.
- Remove the chicken and vegetables to a large plate or baking sheet and cool.
- Place the lettuce and tomatoes on a large wooden board or salad platter.
- Chop the chicken and vegetables into desired-sized pieces, leaving the avocado halves whole to scoop out and place on top of each salad.
- Top greens with grilled chicken, vegetables, and tomatoes.
- Drizzle with Citrus Herb Vinaigrette or your favorite store-bought vinaigrette.
Tips and Variations
- Protein Swap: Grill up shrimp or tofu and try for a different type of meat instead of chicken.
- Additional Veggies: Add additional vegetables, such as roasted zucchini or carrots or radishes, to give the salad extra crunch and flavor.
- Spicy: Add a pinch of red pepper flakes or sprinkle some hot sauce on top for an extra spicy version.
- 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.
