Hey friend! Okay, so you know how sometimes you just need a dinner that feels *really* good but doesn’t require, like, a whole production? That’s this Grilled Chicken & Avocado Salad Bowl for me. I swear, the first time I made it, it was one of those crazy hot summer evenings, I was starving, and I just threw together whatever I had. And honestly? It was a revelation. Now it’s a regular in my rotation, especially when I’m craving something light but still totally satisfying. Plus, anything grilled just feels like a little victory, right?

Okay, First Things First – Why This Salad?

Honestly, I make this when I’m feeling a bit guilty about eating too much takeout (don’t look at me like that, we all do it!). My family goes absolutely bonkers for it because it doesn’t feel like a *sad* salad. It’s got protein, healthy fats form the avocado, and tons of flavor. And the dressing? Oh man, the dressing ties it all together. It’s simple, but a total game changer. Also, it’s pretty quick once the chicken is marinated, which is huge on busy weeknights.

What You’ll Need (Stuff I Usually Grab)

Don’t feel like you need to be super precise here, adapt to what you have!

About 1-1.5 lbs boneless, skinless chicken breasts or thighs (thighs are more forgiving if you tend to overcook things, just saying)
A good handful of your favorite salad greens. Romaine is classic, but I love using mixed greens or even spinach if I’m trying to be extra healthy.
2 ripe avocados, diced
1 cup cherry tomatoes, halved or quartered
1/2 a red onion, thinly sliced (or use milder shallots if red onion is too much for ya)
Maybe some corn? Fresh or frozen and thawed is fine. Adds a nice sweetness.
Optional stuff: Black beans (rinsed!), cucumber, bell peppers

For the Simple Lime Dressing:

About 1/4 cup olive oil (use the good stuff if you have it, it makes a difference! I like California Olive Ranch for an everyday one)
Juice of 1-2 limes (start with one, add more if you like it zippier)
1-2 cloves garlic, minced (or use that jarred stuff, no judgement!)
A pinch of cumin (optional, but adds a little somethin’)
Salt and pepper to taste
A little honey or maple syrup if your limes are super tart

Let’s Get Cooking! (Directions, But Chill)

Okay, deep breaths, it’s easy!

Marinate the Chicken: This part is flexible. Drizzle the chicken with a little olive oil, season generously with salt, pepper, maybe some paprika or chili powder if you’re feeling spicy. You could add a splash of lime juice here too. Let it sit for at least 15 minutes while you prep the other stuff, or up to a few hours in the fridge if you’re planning ahead.
Prep the Veggies: While the chicken is chilling (literally!), wash and chop your greens, halve the tomatoes, slice the onion, dice the avocado. Put it all in a big salad bowl. Don’t add the avocado yet if you’re worried about it browning, you can add it right before serving.
Make the Dressing: Whisk together all the dressing ingredients in a small bowl or shake them up in a jar with a lid. Taste it! Does it need more salt? More lime? More garlic? Make it how *you* like it. This is where I usually sneak a little dip with my finger.
Grill the Chicken: Heat up your grill or a grill pan over medium-high heat. Cook the chicken for about 5-7 minutes per side, depending on thickness, until it’s cooked through and has nice grill marks. Don’t overcook it or it’ll be dry! You’re looking for an internal temp of 165°F (74°C).
Let it Rest: This is important! Take the chicken off the grill and let it rest on a cutting board for 5-10 minutes. This keeps the juices in. Trust me on this, I once skipped this step in a hurry and it was… not ideal.
Assemble! Slice or chop the rested chicken. Add it to the bowl with the greens and veggies (and avocado now, if you held off). Pour the dressing over everything and toss gently to coat.

Little Notes I’ve Learned Along the Way

If you don’t have fresh limes, bottled lime juice works in a pinch for the dressing, but fresh is honestly way better.
Avocado goes brown quick, so try to add it right before serving. A little spritz of extra lime juice on top can help slow it down.
Leftover chicken from another meal? Chop it up and use it! Easy shortcut.

Variations I’ve Messed With

I’ve tried adding different things over time. Black beans and corn are winners, they add a great texture and sweetness. Crumbled feta or cojita cheese? Also delicious! Tried adding roasted sweet potato once… wasn’t terrible, but it didn’t quite fit the fresh vibe of the salad, so I usually skip that.

Equipment? Keep it Simple.

You need a grill or a grill pan. A sharp knife is essential for chopping everything nicely. A big bowl. That’s pretty much it. If you don’t have a grill pan, you could pan-fry the chicken, it just won’t have the grill marks (which, let’s be honest, just *look* cool).

Storage

This is best eaten fresh. You can store the components separately in the fridge for a day or two – chicken in one container, dressing in another, veggies in another. Assemble right before eating. The assembled salad with dressing on it? It gets soggy fast. Though honestly, in my house it never lasts more than a day anyway, even the assembled bit!

Serving It Up

Big bowls work great. Sometimes I serve it with tortilla chips on the side for some crunch, or even warm tortillas to make little fajita-style wraps. Add a sprinkle of fresh cilantro if you have it, it makes it pop.

Pro Tips (Learned from Mistakes!)

Don’t overcrowd the grill or pan when cooking the chicken, it’ll steam instead of searing. Cook in batches if you need to.
Taste the dressing before pouring it all on! Adjust the seasoning. You are the boss of your dressing.
Seriously, let the chicken rest. I once formgot and cut into it immediately and all the juices ran out onto the board, big mistake.

FAQ (Stuff People Ask Me)

Q: Can I make this spicier?

A: Oh yeah! Add some sliced jalapeños to the salad or a pinch of cayenne to the dressing. Spicy chicken marinade too!

Q: What if I don’t like avocado?

A: Blasphemy! Just kidding. You can totally leave it out or substitute it with diced cucumber for crunch or maybe even some grilled bell peppers.

Q: Can I use pre-cooked chicken?

A: Absolutely! Makes it even faster. Shredded rotisserie chicken works perfectly. Just toss it in a little of the dressing before adding it to the salad.

Q: How long does the dressing last?

A: Kept in the fridge, the lime dressing is usually good for 3-4 days. Give it a good shake before using, the oil and juice will separate.

Hope you give this a try and love it as much as we do! Let me know how it turns out!

Grilled Chicken & Avocado Salad Bowl