Description
A fresh and healthy grilled chicken and avocado salad bowl featuring tender, spiced grilled chicken breasts served over a bed of mixed greens with avocado, cucumber, cherry tomatoes, and red onion. Topped with a zesty lime-honey dressing and optional feta and cilantro for extra flavor.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Salad
- 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
- 1 large avocado, sliced
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice (or lemon juice)
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your grill or grill pan to medium-high heat. In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this mixture evenly over the chicken breasts to ensure they are well coated with the seasoning.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Remove the chicken from the grill and let it rest for a few minutes to retain its juices before slicing into thin strips.
- Prepare the Salad Base: While the chicken rests, divide the mixed salad greens evenly into two bowls. Top the greens with sliced avocado, cucumber, cherry tomatoes, red onion, and, if desired, sprinkle with feta cheese for a creamy texture.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until the dressing is smooth and well combined, balancing tangy and sweet flavors.
- Assemble the Bowl: Arrange the sliced grilled chicken on top of each salad bowl. Drizzle the fresh lime-honey dressing evenly over the contents and garnish with chopped cilantro, if using, for an added herbaceous note.
- Serve: Lightly toss all the ingredients together to evenly distribute the dressing and flavors. Serve immediately to enjoy the vibrant, refreshing, and protein-packed salad bowl.
Notes
- For extra zing, add a sprinkle of crushed red pepper flakes to the marinade.
- If you do not have a grill, you can use a grill pan or a regular stovetop skillet on medium-high heat.
- Feta cheese and cilantro are optional but add a nice flavor contrast; omit for a dairy-free or milder taste.
- Use fresh lime juice for the best dressing flavor, but lemon juice is a good substitute.
- Make sure to let the chicken rest after grilling to keep it juicy and tender.
