Description
Grilled Chicken Avocado Salad
Ingredients
For the Salad:
2 grilled chicken breasts (sliced)
4 cups mixed greens or romaine lettuce
1 avocado (sliced)
1 cup cherry tomatoes (halved)
1 cucumber (diced)
1/4 cup Kalamata olives
Lemon slices (for garnish)
For the Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic (minced)
Salt and pepper to taste
Directions
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
Assemble the salad: In a large bowl, arrange mixed greens, grilled chicken slices, avocado, cherry tomatoes, cucumber, and olives.
Dress the salad: Drizzle the dressing over the salad and toss gently to combine.
Serve: Garnish with lemon slices for a zesty finish and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, prepare your chicken. Season two boneless, skinless chicken breasts with salt, pepper, and a pinch of paprika. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing against the grain. While the chicken rests, whisk your dressing in a small bowl until fully emulsified. In your large serving bowl, start with a base of mixed greens. Arrange the sliced grilled chicken, diced avocado, halved cherry tomatoes, diced cucumber, and Kalamata olives in distinct sections for a beautiful presentation. Just before serving, drizzle the dressing over the top and toss gently to coat all ingredients without mashing the avocado.
Serving Suggestions
This versatile salad is a complete meal on its own. For a heartier option, serve it alongside a bowl of quinoa or crusty whole-grain bread. To turn it into a portable lunch, pack the dressing separately and assemble just before eating to keep the greens crisp. For a party, present it as a stunning main dish salad on a large platter. It also pairs wonderfully with a chilled glass of Sauvignon Blanc or sparkling water with a twist of lime.
How-to Summary
Grill and slice seasoned chicken breasts. Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper for the dressing. In a large bowl, combine mixed greens, the sliced chicken, avocado, tomatoes, cucumber, and olives. Drizzle with dressing, toss gently, garnish with lemon, and serve immediately.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but with prep. Grill the chicken and chop the veggies (except avocado) ahead. Store components separately. Assemble and add the avocado and dressing right before serving to prevent sogginess.
What’s the best way to grill the chicken for this salad? For maximum flavor, marinate the chicken in a bit of the dressing for 30 minutes before grilling. Ensure your grill is hot to get nice sear marks, and always let the chicken rest before slicing to retain its juices.
Can I use a different protein? Absolutely. Grilled shrimp, salmon, or even chickpeas for a vegan version are excellent substitutes for the chicken.
How do I prevent the avocado from browning? Toss the avocado slices in a little of the lemon juice from the dressing recipe before adding them to the salad. The citric acid significantly slows oxidation.
Is there a substitute for Dijon mustard in the dressing? Yes, you can use whole-grain mustard for a different texture or a half teaspoon of dry mustard powder. The mustard primarily acts as an emulsifier and flavor enhancer.
Common Mistakes to Avoid
Avoid overdressing the salad, which wilts the greens. Start with half the dressing, toss, and add more as needed. Do not add dressing to a salad you plan to store. Slicing the chicken while it’s still hot causes the juices to run out, making it dry; always let it rest. Using overripe or underripe avocado can ruin the texture; look for fruit that yields slightly to gentle pressure. Finally, do not skip the resting step for the chicken—it’s crucial for tenderness.
Conclusion
This Grilled Chicken Avocado Salad is more than just a recipe; it’s a template for a nutritious, satisfying, and visually stunning meal. By mastering the simple techniques—properly grilling the chicken, emulsifying the dressing, and timing your assembly—you can create a restaurant-quality dish in under 30 minutes. It’s a perfect balance of lean protein, healthy fats, and fresh vegetables, proving that healthy eating can be both effortless and deeply flavorful. Keep this recipe handy for busy weeknights, meal prep, or impressing guests.