Fresh and Flavorful Grilled Chicken & Avocado Salad
This Grilled Chicken and Avocado Salad is one of those easy keto meals that never disappoints. It’s crisp, creamy, and packed with protein and healthy fats — the kind of lunch that actually fills you up without slowing you down. Juicy grilled chicken meets buttery avocado and a tangy lemon dressing that ties it all together. Simple, fresh, and full of flavor.
Midday Energy Boost
Whenever I need something light but satisfying, this salad is my go-to. The grilled chicken gives you that smoky, warm bite, and the avocado adds a creamy texture that makes it feel like comfort food. It’s the perfect mix of fresh greens and hearty protein — ideal for lunch breaks, meal prep, or even a quick dinner after a long day.
Star Ingredients
- Avocado: Brings creaminess and healthy fats that keep you full.
- Chicken Breast: Grilled for that smoky flavor and lean protein.
- Lemon & Olive Oil: A simple dressing that brightens everything up.
- Greens: Romaine and spinach add crunch and color.
Chef’s Trick
Let your chicken rest for a few minutes after grilling. It keeps the juices locked in so every slice stays tender. While it rests, toss your greens in the dressing — that extra minute makes the salad come together perfectly.
What to Serve It With
This salad pairs beautifully with:
A few toasted pecans sprinkled on top for crunch.
A sparkling water with lemon or lime.
Roasted asparagus on the side.
Grilled Chicken and Avocado Salad
Equipment
- Grill Pan
- Mixing bowl
Ingredients
Salad Base
- 2 cups romaine lettuce chopped
- 1 cup baby spinach
- 1 ripe avocado sliced
Grilled Chicken
- 8 oz chicken breast boneless, skinless
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp Dijon mustard no sugar added
Instructions
- Preheat grill pan over medium heat and brush with olive oil.
- Season chicken breast with garlic powder, paprika, salt, and pepper.
- Grill chicken for 6-7 minutes per side until fully cooked. Let rest, then slice.
- In a large bowl, combine lettuce, spinach, and avocado slices.
- Whisk together olive oil, lemon juice, and Dijon mustard for the dressing.
- Toss salad with dressing and top with grilled chicken slices before serving.
Notes
Nutrition
