Pansy's Kitchen

Pansy’s Grilled Chicken Avocado Salad

Pansy’s Grilled Chicken Avocado Salad

Introduction

Pansy’s Grilled Chicken Avocado Salad is fresh, colorful, and satisfying, with juicy seasoned chicken, creamy avocado, crisp vegetables, boiled eggs, and mixed greens tossed with a homemade lemon-herb dressing. It’s a lighter meal that still has plenty of flavor and protein, making it perfect for lunch, dinner, or meal prep.

Ingredients

For the Grilled Chicken

  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon seasoned salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice

For the Salad

  • 6 cups mixed salad greens
  • 1 large avocado, sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1 cucumber, sliced
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ¼ small red onion, thinly sliced
  • 2 hard-boiled eggs, quartered
  • ½ cup shredded carrots
  • ¼ cup sliced green onions
  • ¼ cup crumbled feta cheese, optional
  • Fresh parsley, for garnish

For the Lemon-Herb Dressing

  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt, or to taste

Directions

Prepare the Dressing

  1. In a small bowl or jar, combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, Italian seasoning, black pepper, and salt.
  2. Whisk thoroughly or cover the jar and shake until the dressing is well combined.
  3. Refrigerate while preparing the salad.

Prepare the Chicken

  1. Pat the chicken breasts dry with paper towels.
  2. Rub the chicken with olive oil, garlic powder, onion powder, paprika, Italian seasoning, seasoned salt, black pepper, and lemon juice.
  3. Allow the seasoned chicken to rest for about 10–15 minutes.
  4. Heat an outdoor grill or grill pan over medium-high heat.
  5. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until beautifully browned and the center reaches an internal temperature of 165°F.
  6. Transfer the chicken to a cutting board and allow it to rest for 5–10 minutes before slicing.

Assemble the Salad

  1. Arrange the mixed greens on a large serving platter or in a large salad bowl.
  2. Add the cucumber, tomatoes, red and yellow bell peppers, shredded carrots, red onion, and green onions.
  3. Arrange the avocado slices and quartered boiled eggs around the salad.
  4. Slice the rested grilled chicken and arrange it over the top.
  5. Sprinkle with feta cheese and fresh parsley if desired.
  6. Drizzle the lemon-herb dressing over the salad immediately before serving, or serve the dressing on the side.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Rest Time: 5–10 minutes
  • Total Time: About 45 minutes
  • Servings: 4
  • Meal Type: Lunch or light dinner

Pansy’s Tips

Use a variety of colorful vegetables to make the salad as beautiful as it is flavorful. Red and yellow bell peppers add sweetness, crunch, and bright color. Allow the chicken to rest before slicing it. This helps keep the chicken juicy. Add the avocado shortly before serving to keep it fresh and prevent excessive browning. For meal prep, keep the chicken, salad, avocado, and dressing in separate containers and combine them when you’re ready to eat. You can customize the salad with additional vegetables, nuts, seeds, or a small amount of your favorite cheese. For an even lighter option, leave off the cheese and serve the dressing on the side.

Serving & Storage

Serve Pansy’s Grilled Chicken Avocado Salad as a complete lunch or light dinner. It also pairs nicely with soup, fresh fruit, or a small piece of crusty bread. Store leftover chicken and vegetables separately when possible. Refrigerate cooked chicken in an airtight container for up to 3–4 days. Undressed salad vegetables can be refrigerated for approximately 2–3 days. Store the dressing separately and add the avocado fresh when serving for the best texture and appearance.