Spring Grilled Chicken and Avocado Salad Bowl
A refreshing and nutritious salad bowl featuring grilled chicken, creamy avocado, and vibrant spring vegetables, perfect for a light meal.
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Ingredients
Yields 4 servings
- (2) chicken breasts (about 1 lb)
- (2 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4 cups) mixed salad greens
- (1) avocado (sliced)
- (1 cup) cherry tomatoes (halved)
- (1/2) cucumber (sliced)
- (1/2) red onion (thinly sliced)
- (1/4 cups) feta cheese (crumbled)
- (1/4 cups) balsamic vinaigrette
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a small bowl, mix 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create a marinade. Add 1 teaspoon garlic powder, 1 teaspoon paprika, 2/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Coat the chicken breasts with the marinade and let them sit for 15 minutes.
- 4
Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F).
- 5
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
- 6
In a large bowl, combine 4 cups of mixed salad greens, 1 cup of halved cherry tomatoes, 1/2 sliced cucumber, and 1/4 thinly sliced red onion.
- 7
Top the salad with the sliced grilled chicken and 1 avocado (sliced).
- 8
Sprinkle 1/4 cup of crumbled feta cheese over the top and drizzle with 1/4 cup of balsamic vinaigrette before serving.
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