Last summer, my husband, Mark, decided he was going to become a grill master. Bless his heart, he watched countless YouTube videos and invested in every gadget imaginable. While his enthusiasm was admirable, the results were… well, let’s just say there were a few charred chicken incidents! But, through trial and (mostly) error, he eventually perfected his grilled chicken. And that, my friends, is how this grilled chicken avocado salad bowl recipe was born. I was looking for a delicious, healthy way to use his perfectly grilled chicken, and this bowl was a total game-changer.
Picture this: tender, smoky grilled chicken, creamy avocado, crisp lettuce, juicy tomatoes, all drizzled with a tangy lime dressing. It’s a party in your mouth! Even my picky daughter, Lily, who usually turns her nose up at anything green, devours this. It’s so easy to throw together, even on those chaotic weeknights when you’re juggling work, kids, and everything in between. Honestly, it’s become a staple in our house, and I can’t wait for you to try it too! This recipe is a real winner, and you are going to want to try it.
Ingredients
Here’s what you’ll need to whip up this delicious bowl:
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens lettuce
- 2 ripe avocados, pitted and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese (optional, but highly recommended!)
For the Lime Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Alright, let’s break down these ingredients a little bit, shall we? First off, the chicken. I always opt for boneless, skinless chicken breasts because they cook quickly and evenly on the grill. But here’s a little secret my mom taught me: pounding the chicken breasts to an even thickness before grilling. This ensures they cook at the same rate and don’t dry out. It’s a game changer, trust me. For the olive oil, I usually just grab whatever I have on hand, but I do prefer extra virgin olive oil for the best flavor.
Now, the smoked paprika… Don’t skimp on this! It adds such a wonderful smoky depth to the chicken that really elevates the whole dish. I buy mine in bulk at Costco because we use it in everything! For the lettuce, I’m a big fan of the mixed greens. It gives you a variety of textures and flavors in every bite. But honestly, any lettuce will work. Even romaine lettuce is a great, affordable option. When choosing your mixed greens, consider the texture and flavor profiles. Some mixes offer a peppery bite, while others are milder and sweeter. Experiment to find your favorite blend! Also, remember to wash and thoroughly dry your greens to prevent a soggy salad.
Now, let’s talk about the avocado. This is the star of the show, in my opinion. Make sure your avocados are ripe, but not too ripe. You want them to be creamy, but still hold their shape. I always buy a few avocados a week and let them ripen on the counter. To speed up ripening, place them in a paper bag with a banana or apple.
These fruits release ethylene gas, which promotes ripening. The cherry tomatoes add a burst of sweetness and acidity, which balances out the richness of the avocado. I try to buy local tomatoes when they are in season, but any cherry tomatoes from the grocery store are perfectly fine. Red onion is a must for me because it adds a nice bite, but if you’re not a fan, you can leave it out.
The cilantro adds a fresh, herbaceous note, and the cotija cheese is the perfect salty finish. You can substitute feta cheese if you don’t have cotija. And, you can always leave cheese out completely if you prefer.
For the lime dressing, fresh lime juice is key. Bottled lime juice just doesn’t have the same zing. I also like to use good quality honey. It just adds so much more flavor than the cheap stuff. And a little Dijon mustard gives the dressing a nice tang. My kids aren’t the biggest fans of Dijon, but they can’t tell it is in there, so shhh! Don’t be afraid to experiment with the ingredients to make it your own!
Step-by-Step Instructions
- Prepare the Chicken: In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5-10 minutes before slicing or dicing. This is crucial! Letting it rest allows the juices to redistribute, resulting in more tender and flavorful chicken. I learned this the hard way after slicing into chicken right off the grill and ending up with dry, stringy meat.
- Prepare the Lime Dressing: In a small bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. I like my dressing a little bit tangy, so I usually add a squeeze of extra lime juice.
- Assemble the Salad Bowls: Divide the mixed greens among four bowls. Top with the sliced or diced grilled chicken, avocado, cherry tomatoes, red onion, and cilantro.
- Drizzle and Serve: Drizzle the lime dressing over the salad bowls and sprinkle with crumbled cotija cheese (if using). Serve immediately and enjoy!
Okay, let’s talk about grilling the chicken for a sec. I always make sure my grill is nice and clean before I start. No one wants chicken with grill gunk on it! I also like to lightly oil the grates to prevent the chicken from sticking. Another tip: don’t overcrowd the grill. If you’re grilling for a crowd, it’s better to grill in batches than to cram everything on at once. This helps ensure that the chicken cooks evenly. And please, use a meat thermometer! This is the only way to know for sure that your chicken is cooked through. I’ve definitely had my fair share of undercooked chicken incidents, and trust me, it’s not fun.
Resting the chicken is essential, as I mentioned before. While the chicken is resting, I usually prep the rest of the ingredients, like slicing the avocado and chopping the cilantro. This helps to save time and makes the whole process go more smoothly. When it comes to assembling the salad bowls, I like to get creative. Sometimes I’ll add other veggies, like cucumbers or bell peppers. I also like to toast some pepitas or sunflower seeds for a little extra crunch. You can even add a scoop of quinoa or brown rice to make it a more substantial meal. Feel free to experiment and make it your own!
The lime dressing is really easy to make, but you can also use a store-bought dressing if you’re short on time. I like to make a big batch of the dressing and store it in the fridge for up to a week. It’s great on all kinds of salads, not just this one. You can also adjust the sweetness of the dressing to your liking. If you prefer a sweeter dressing, add a little more honey. If you prefer a tangier dressing, add a little more lime juice. And don’t be afraid to add a pinch of red pepper flakes for a little kick! My husband loves to add a dash of hot sauce to his bowl.
Serving Ideas
This grilled chicken avocado salad bowl is so versatile and easy to adapt to any occasion! For a casual weeknight dinner, I usually just serve it as is. It’s a complete meal in a bowl, so there’s really no need for sides. But if you’re feeling fancy, you can serve it with a side of grilled corn on the cob or some crusty bread. I also love to serve this at potlucks and barbecues. It’s always a hit, and it’s so easy to transport. I just pack all the ingredients separately and assemble the bowls on-site.
For a more elegant presentation, you can serve the salad in individual mason jars. This is especially great for picnics or outdoor events. Another fun idea is to set up a salad bowl bar. This allows everyone to customize their own bowls with their favorite toppings. You can include a variety of veggies, cheeses, and dressings. It’s a great way to cater to different dietary needs and preferences.
My daughter loves to add black beans and corn to her bowl, while my husband prefers to add jalapenos and hot sauce. Leftovers (if there are any!) are great for lunch the next day. I usually just pack everything in a container and add the dressing right before eating to prevent the lettuce from getting soggy.
Sometimes I’ll add grilled shrimp or steak to the salad for a change of pace. I also like to experiment with different cheeses. Goat cheese, blue cheese, or even a sprinkle of parmesan cheese can add a unique flavor. And you can never go wrong with bacon! A few crispy bacon crumbles take this salad to the next level. If you are looking for more bowls, I’d recommend spicy-honey-ginger-chicken-bowls or bbq-chicken-roasted-sweet-potato-bowls.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! You can prep all the ingredients ahead of time and store them separately in the fridge. The chicken can be grilled up to two days in advance. Just be sure to store it in an airtight container. The dressing can also be made ahead of time and stored in the fridge for up to a week. However, I recommend waiting to slice the avocado until right before serving to prevent it from browning.
Q: Can I use a different type of chicken?
A: Of course! While I prefer grilled chicken breasts, you can use any type of chicken you like. Grilled chicken thighs, rotisserie chicken, or even leftover cooked chicken will work. You can also use shredded chicken if you prefer. Just be sure to adjust the cooking time accordingly.
Q: Can I make this vegetarian or vegan?
A: Yes! To make this vegetarian, simply omit the chicken and add some grilled tofu or tempeh instead. You can also add some grilled vegetables, like zucchini, eggplant, or bell peppers. To make it vegan, omit the chicken and cheese and use a vegan-friendly dressing.
Q: What if I don’t have a grill?
A: No problem! You can cook the chicken in a skillet on the stovetop or bake it in the oven. To cook it in a skillet, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). To bake it in the oven, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Q: Can I add other toppings?
A: Absolutely! Feel free to add any toppings you like to your salad bowl. Some other great options include black beans, corn, cucumbers, bell peppers, jalapenos, pepitas, sunflower seeds, or even a scoop of quinoa or brown rice.
Q: How do I store leftovers?
A: Store any leftover salad in an airtight container in the fridge for up to 2 days. I recommend storing the dressing separately to prevent the lettuce from getting soggy.
For even more information on a healthy diet, check out the Healthy Diet.
Conclusion
This grilled chicken avocado salad bowl is more than just a recipe for me; it’s a symbol of family dinners, summer barbecues, and even my husband’s grilling journey (with all its hilarious mishaps!). It’s a reminder that even the simplest of dishes can bring so much joy and create lasting memories. And seriously, seeing my daughter happily devour her greens makes my heart sing every time. This recipe is proof that healthy food can be incredibly delicious and satisfying. It’s quick, easy, and packed with flavor. And the best part? It’s totally customizable, so you can make it your own! This recipe is truly a chicken avocado salad win. Before you dive in, here are a few final tips:
- Always let the chicken rest for at least 5 minutes before slicing. This makes all the difference in the world.
- Don’t be afraid to experiment with the dressing. Add a pinch of red pepper flakes for a little kick, or a squeeze of extra lime juice for a tangier flavor.
- Use ripe, but not overripe, avocados. You want them to be creamy, but still hold their shape.
I hope you love this grilled chicken avocado salad bowl as much as my family does! It’s become such a beloved staple in our house, and I can’t wait for it to become one in yours. Now go fire up that grill and get cooking! Please feel free to drop me a comment to let me know what you think. Happy cooking, and I hope this grilled chicken avocado salad bowl becomes as beloved in your kitchen as it is in mine!