Grilled chicken salad with avocado and olive oil dressing is the perfect combination of fresh flavors and balanced nutrition. If you’re looking for an easy, high-protein meal that satisfies without weighing you down, this dish checks all the boxes.
Packed with lean protein, heart-healthy fats, and vibrant vegetables, it’s a great choice for lunch or dinner.
It’s also quick to prepare, making it ideal for busy days when you want something delicious without spending too much time in the kitchen.
Why This Salad Stands Out
What makes this recipe special is its perfect balance of flavors and textures. The smoky char of the grilled chicken pairs beautifully with the creamy avocado and crisp cucumbers.
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Cherry tomatoes add a burst of sweetness, while the olive oil dressing enhances everything with a light, citrusy touch. This salad isn’t just healthy—it’s satisfying and packed with nutrients that fuel your body.
Unlike many salads that leave you feeling hungry soon after eating, this high-protein meal keeps you full and energized for hours. It’s a great option for anyone looking to add more lean protein to their diet while enjoying fresh, wholesome ingredients.
Quick & Simple for Any Meal
One of the best things about this dish is how easy it is to make. From start to finish, it takes just about 25 minutes.
With minimal prep and simple ingredients, you can have a restaurant-quality meal on the table without any hassle. It’s perfect for meal prep, too—grill extra chicken in advance and assemble the salad when you’re ready to eat.
For those who enjoy variety, this salad can easily be customized based on what you have on hand. You can swap out the greens, add different vegetables, or even use a different protein source to keep things interesting.
Health Benefits of This High-Protein Recipe
This salad isn’t just about taste—it’s also packed with health benefits. Here’s what makes it a great choice:
- High in protein: The grilled chicken provides an excellent source of lean protein, essential for muscle growth and keeping you full.
- Heart-healthy fats: Avocado and olive oil contribute beneficial monounsaturated fats that support heart health.
- Nutrient-rich greens: Mixed salad greens like spinach and arugula add vitamins, minerals, and antioxidants.
- Low in carbs: With just 7 grams of carbs per serving, this is a great option for those watching their carb intake.
- Full of fiber: Ingredients like cucumbers, tomatoes, and greens add fiber, which aids digestion and keeps you feeling satisfied.
Easy Ways to Customize
This salad is already packed with delicious flavors, but you can easily switch things up to suit your preferences. Here are a few simple ways to customize it:
- Add crunch: Toss in sliced almonds, walnuts, or pumpkin seeds for added texture.
- Try a different dressing: Swap the lemon juice for balsamic vinegar for a tangier twist.
- Use a different protein: Grilled shrimp, salmon, or tofu work well as substitutes for chicken.
- Boost the flavor: Sprinkle in some feta cheese, sun-dried tomatoes, or a dash of chili flakes for an extra kick.
If you need a dairy-free, gluten-free, or keto-friendly option, this recipe already fits the bill. But it’s also easy to adjust for personal preferences without sacrificing taste or nutrition.
Perfect for Any Occasion
Whether you’re making a quick weeknight dinner or preparing a dish for a gathering, this grilled chicken salad is a crowd-pleaser. It’s light yet satisfying, making it a great choice for warm-weather meals, picnics, or even a post-workout meal.
Since it’s easy to prepare ahead of time, it’s also a great option for packed lunches.
Easy High-Protein Grilled Chicken Salad with Avocado & Olive Oil Dressing
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil for grilling the chicken
- 1 medium avocado sliced
- 4 cups mixed salad greens spinach, arugula, romaine
- 1/2 cup cherry tomatoes halved
- 1/4 cup cucumber sliced
- 3 tbsp extra virgin olive oil for dressing
- 1 tbsp lemon juice
- Sea salt and black pepper to taste
Instructions
- Prepare the Chicken: Season both chicken breasts with salt and black pepper. Warm a grill pan over medium heat and brush with 1 tablespoon of olive oil. Cook the chicken for about 6–7 minutes per side, ensuring it’s fully cooked through. Remove from the heat and let it sit for 5 minutes before slicing.
- Assemble the Salad: In a large bowl, mix together the salad greens, cherry tomatoes, cucumber, and avocado slices.
- Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper until well combined.
- Combine Everything: Add the sliced grilled chicken on top of the salad. Drizzle the dressing over the ingredients and gently toss to coat everything evenly.
- Serve Immediately: Enjoy this protein-packed meal fresh for the best flavor and texture.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.