My Go-To Grilled Chicken & Avocado Salad Bowl (Seriously!)
Okay, so picture this: it’s a scorching hot evening, you’re starving, but the last thing you wanna do is stand over a hot stove, right? That’s exactly how this Grilled Chicken & Avocado Salad Bowl kinda became my absolute summer savior. I first threw it together years ago when I had way too many avocados ripening all at once (first world problems, I know!) and some leftover grilled chicken, and honestly, it was one of those happy accidents that turned into a weekly thing. It’s fresh, it’s filling, and it just *feels* good to eat.
Why I Keep Making This (And Why You Should Too!)
Oh man, there are so many reasons! For starters, it’s ridiculously quick, especially if you’ve already got some cooked chicken chilling in the fridge (Meal prep win!). My family just devours it, which is always a good sign, right? (Pickyeatersapproved.dot.com). It’s also super flexible; you can totally clean out your fridge adding whatever veggies are on their last leg. Plus, it’s healthy without *feeling* like ‘diet food’, know what I mean? It’s easy peasy to pull together after a long day, which, let’s be real, is when I do 99% of my cooking.
Stuff You’ll Need for the Bowl
Here’s the basic lineup. Don’t stress too much about exact amounts, this is forgiving!
- About 2-3 boneless, skinless chicken breasts (or thighs, your call!)
- Salt, pepper, garlic powder, maybe a little smoked paprika for the chicken
- Olive oil (good stuff for drizzling!)
- 2 ripe avocados (but not *too* soft!)
- A big bunch of mixed greens or romaine lettuce, washed and dried
- Cherry tomatoes, halved or quartered
- Red onion, thinly sliced (soak it in ice water for 10 mins if you hate the strong bite)
- Corn, fresh off the cob (grilled or boiled) or form a can (drained!)
- Black beans, rinsed and drained
- Maybe some cucumber, chopped? Up to you!
- Optional: Tortilla chips, crushed (for crunch!) or some crumbled feta cheese.
And for a simple dressing (you can use store bought, I won’t tell!):
- Lime juice form 1-2 limes
- Olive oil (like, 3 parts oil to 1 part lime)
- A pinch of cumin, salt, pepper
- Maybe a tiny dash of honey or maple syrup if you like it sweeter
Getting Down to Business: Putting it Together
- First things first, get that chicken ready. Pat it dry, rub it with a little olive oil and your seasonings (salt, pepper, garlic powder, paprika). Let it sit for maybe 15-20 minutes if you have time, helps the flavor sink in.
- Heat up your grill or grill pan over medium high heat. You want it hot enough to get those nice marks. Grill the chicken for about 6-8 minutes per side, depending on thickness, until it’s cooked through (internal temp should be 165°F). This is where I usually sneak a taste of the chicken right off the grill. Don’t judge.
- While the chicken’s doing its thing, prep your veggies. Wash and chop the lettuce, halve the tomatoes, slice the onion, etc. Get everything into your bowls.
- Once the chicken is done, take it off the grill and let it rest for 5 minutes. This is super important! Helps keep it juicy.
- Cube or slice the chicken.
- Cut the avocados in half, remove the pit (carefully!), and dice or slice.
- Now, assemble! Pile the chicken and avocado on top of your greens and other veggies in each bowl. Add your optional extras like corn, beans, cheese, or crushed chips.
- Whisk together your dressing ingredients in a small bowl or shake ’em up in a jar. Drizzle as much or as little as you like over the top.
- Give it a little toss if you want, or just admire your handiwork before digging in. Sorted!
Little Things I’ve Learned (Notes)
I figured out pretty quickly that letting the chicken rest is NOT optional if you want it juicy. Seriously, wait the five minutes. Also, don’t dress the whole bowl if you think you’ll have leftovers; the avocado can get a bit mushy and the lettuce sad. Dress individual bowls. Oh, and red onion is way less harsh if you soak it in ice water for a bit first, total game changer I picked up somewhere!
Playing Around: Variations I’ve Tried
I’ve thrown all sorts into this! Leftover steak? Amazing. Shrimp? Yep. No meat? Pile on the beans, corn, maybe some roasted sweet potato chunks. I’ve added bell peppers (but actually, I find it works better without the extra crunch, lets the avocado shine more), jicama for extra crispness, different kinds of cheese. I even tried adding some grilled pineapple once… it was okay, but kinda threw the vibe off? Didn’t love that one.
Tools of the Trade (Mostly!)
You’ll need a grill or a grill pan, obviously, for the chicken. Tongs are essential for not burning your fingers. A good knife for chopping everything up. Bowls to put it all in! If you don’t have a grill or grill pan, you can totally bake the chicken (375°F for 20-25 mins?), but it’s not quite the same magic, texture wise.
Keeping it Fresh (or Not!)
Like I said, if you think there’ll be leftovers, keep the components separate. Cooked chicken, prepped veggies (except avocado), and dressing can hang out in the fridge in airtight containers for 3-4 days. Add the avocado and dressing right before serving. Though honestly, in my house it’s never lasts more than a day or two at most!
How We Serve It Up
We usually just eat it straight out of the bowl it was assembled in. Sometimes I’ll serve it with some warm tortillas on the side, or maybe some extra tortilla chips for scooping. My kid always insists on a side of applesauce, which makes zero sense, but hey, whatever works!
Hard Won Wisdom (Pro Tips)
I once tried rushing the chicken resting step and regretted it because all the juice ran out when I cut it, leaving it dry. Don’t do that. Also, make sure your avocados are just the right ripeness; too hard and they’re bland, too soft and they’re mush. The perfect avocado yields slightly to gentle pressure. Learn to pick ’em! This guide helps!
Burning Questions Answered (FAQ)
Q: Can I use pre-cooked chicken?
A: Absolutely! That’s part of what makes this so fast. Rotisserie chicken is great here.
Q: What if I don’t have lime?
A: Lemon works too! It’s a slightly different flavor but still totally delicious. Or use a different vinaigrette you like.
Q: How ripe should the avocado be?
A: Perfect ripeness, like I mentioned in the tips! You want it creamy but still holds its shape when diced. If it’s mushy, maybe mash it up for a quick guacamole instead and add a dollop of that to the bowl?
Q: It’s winter, can I still make this?
A: Heck yeah! Grill indoors on a grill pan, or bake the chicken. You can still get corn form the freezer aisle or a can. It’s a little ray of sunshine on a cold day!
Anyway, hope you give this a try! It’s seriously one of my favorites. Let me know what you think!
simo
