Grilled Chicken & Avocado Salad Bowl
Ingredients
For the Chicken Marinade:
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2 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tbsp lime juice (or lemon juice)
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1 clove garlic, minced
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½ tsp paprika
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½ tsp cumin
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Salt and black pepper, to taste
For the Salad:
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4 cups mixed greens (romaine, spinach, arugula, or a blend)
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1 ripe avocado, sliced or cubed
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1 cup cherry tomatoes, halved
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½ cup corn kernels (fresh, frozen, or grilled)
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½ cup black beans, rinsed and drained
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¼ cup red onion, thinly sliced
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¼ cup crumbled feta or cotija cheese (optional)
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Fresh cilantro for garnish
For the Dressing:
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3 tbsp olive oil
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1 tbsp lime juice
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1 tsp honey or maple syrup
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½ tsp Dijon mustard
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Salt and black pepper, to taste
Instructions
1. Marinate & Grill the Chicken
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In a bowl, combine olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.
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Add chicken breasts and toss to coat. Let marinate at least 20–30 minutes (or up to 2 hours).
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Heat grill or grill pan over medium-high heat.
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Grill chicken 5–6 minutes per side, until fully cooked (internal temp: 165°F / 74°C).
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Rest for 5 minutes, then slice.
2. Prepare the Salad
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Arrange greens in a large bowl.
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Top with avocado, tomatoes, corn, black beans, red onion, and cheese.
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Add grilled chicken slices on top.
3. Make the Dressing
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Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
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Drizzle over the salad just before serving.
💡 Tips & Variations
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Meal prep version: Keep dressing and avocado separate until ready to serve.
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Add crunch: Toss in roasted pepitas, tortilla strips, or sliced almonds.
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Spicy kick: Add jalapeño slices or a drizzle of chipotle mayo.
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Low-carb option: Skip the beans and corn and add more leafy greens or grilled veggies.
Would you like me to give you a southwestern-style version with a smoky chipotle-lime dressing and grilled corn?
