Grilled Chicken & Avocado Salad

This is the salad that proves a salad can be a proper dinner. Juicy grilled chicken, buttery avocado, sweet tomatoes and a crumble of salty feta turn a bowl of greens into something genuinely filling and satisfying.

A simple olive-oil-and-lemon dressing lets the ingredients shine. It comes together quickly, especially if you grill the chicken ahead, and it is as good for a light dinner as it is for a packed lunch.

Why You’ll Love This Recipe

• A fresh, filling salad that genuinely works as a main.
• Loaded with protein, healthy fats and crisp vegetables.
• Ready in about half an hour.
• Great for meal prep when you keep the parts separate.

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts — Grilled and sliced; pound to an even thickness first.
• 2 tbsp olive oil — Half for the chicken, half for the dressing.
• 6 cups mixed salad greens — A crisp, leafy base; use whatever looks freshest.
• 1 avocado, sliced — Ripe but firm so it holds its shape.
• 1 cup cherry tomatoes, halved — Sweet pops of colour and acidity.
• ½ cucumber, sliced — Adds crunch and freshness.
• ⅓ cup feta, crumbled — Salty, tangy contrast to the creamy avocado.
• 1 lemon, juiced — The bright base of the dressing.
• Salt and black pepper, to taste — Season the chicken and the dressing.

How to Make It

1. Rub the chicken with half the olive oil, salt and pepper. Grill or pan-sear over medium-high for 5–6 minutes per side until cooked through (165°F / 74°C). Rest, then slice.
2. Whisk the remaining olive oil with the lemon juice, salt and pepper to make a quick dressing.
3. Pile the greens, tomatoes and cucumber into a large bowl.
4. Add the sliced chicken, avocado and crumbled feta.
5. Drizzle with the dressing and toss gently, keeping the avocado intact.
6. Serve right away while everything is fresh and the chicken is still warm.

Cooking Tips

Serving Suggestions

Hearty enough on its own, but a hunk of crusty bread or a scoop of quinoa makes it even more filling. It also makes a great packed lunch with the dressing kept on the side.

Make-Ahead & Storage

Best assembled fresh. Store components separately in the fridge for up to 3 days and combine when ready to eat. Dressed salad does not keep, and avocado is best sliced to order. Freezing is not suitable.