Grilled Chicken and Avocado Salad
Why this recipe works
- Fast, complete lunch: The chicken cooks quickly over a high heat while the salad and dressing come together in the same short window.
- Bright dressing: Lime juice cuts through the richness of the avocado, while honey softens the sharpness without making the salad sweet.
- Fresh contrast: Crisp romaine, juicy tomatoes, creamy avocado and sliced grilled chicken give the salad enough variation to feel satisfying.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the chicken rest briefly after cooking so the juices settle before it is sliced over the salad.
- Serve straight away: Dress the leaves and cut the avocado just before serving for the best colour and texture.
Ingredient notes
- Choose firm-ripe avocado: The avocado should yield slightly but still hold its shape when sliced.
- Use crisp lettuce: Romaine works well because it keeps its crunch against the warm chicken and citrus dressing.
- Cumin adds warmth: Ground cumin gives the chicken a gently earthy flavour without making the salad spicy.
Make-ahead tips
- Keep components separate: If preparing ahead, store the cooked chicken separately from the salad and dressing.
- Assemble at the last minute: Slice the avocado and toss the leaves with the dressing only when ready to eat.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry, then season all over with the ground cumin, plus a pinch of salt and black pepper. Heat a grill or large frying pan over a high heat until very hot, then add 1 tbsp of the extra virgin olive oil.
- Cook the chicken for 4 to 6 minutes per side, until nicely charred and cooked through. Rest on a board for 3 minutes, then slice.
- Meanwhile, whisk the remaining extra virgin olive oil with the lime juice, honey, and the garlic (finely grated or crushed), plus a pinch of salt. Tear the romaine lettuce into bite-sized pieces, slice the cucumber, and halve the cherry tomatoes.
- Halve, stone, and slice the avocado. Toss the lettuce, cucumber, and tomatoes with the dressing, then top with the avocado and sliced chicken and serve straight away.
Recipe notes
Tips
- For the juiciest chicken, take it off the heat as soon as it is cooked through and let it rest before slicing.
- Toss the salad with the dressing just before serving to keep the lettuce crisp and the avocado looking fresh.
- If you are cooking for anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot all the way through.
Substitutions
- Replace romaine lettuce with mixed salad greens for a softer, more delicate base.
- Replace honey with agave syrup for a similar sweetness with a slightly cleaner finish.
- Replace ground cumin with taco seasoning for a bolder, spiced flavour.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the chicken and salad separately in airtight containers for up to 1 day; slice the avocado and dress the salad just before serving.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: American
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Ajad (Thai Cucumber Relish)
Thai cucumber relish with red onion and chilli in sweet-sour dressing
Leek Vinaigrette with Soft-Boiled Egg
Simmered leeks in Dijon vinaigrette with soft-boiled egg
Endive, Walnut and Roquefort Salad
Crisp endive salad with walnuts, Roquefort and vinaigrette
Lentil Salad with Mustard Vinaigrette and Smoked Duck
Green lentil salad with mustard dressing and smoked duck
Polish Potato Salad with Smoked Salmon, Gherkins and Dill
Potato salad with smoked salmon, gherkins and dill
Korean Salad Bowl with Sesame Dressing
Crisp Korean salad with nutty sesame dressing
Indian Chickpea Bowl (Spiced Chickpeas with Vegetables)
Spiced chickpeas with vegetables served over basmati rice and yoghurt
Coronation Chicken (Curried Chicken Mayonnaise)
Cold chicken in curry mayonnaise with apricots and almonds
Teriyaki Tofu Bowl with Sushi Rice
Crisp teriyaki tofu served over sushi rice with vegetables
Latin Sweet Potato Bowl
Sweet potato, black beans and rice with avocado and lime
Tofu Sesame Poke Bowl
Sesame tofu poke bowl with sushi rice, cucumber and edamame.
Avocado Poke Bowl
Sushi rice bowl with avocado, cucumber, edamame, and soy dressing.
Vegetarian Taco Salad with Black Beans and Avocado
Taco salad with spiced black beans, avocado and tortilla chips
Crispy Chickpea Salad
Crispy chickpea salad with lemon and crunchy veg
Latin-Style Herb Chicken Bowl with Quinoa and Avocado
Herb chicken bowl with quinoa, avocado and lime
Latin-Style Chicken Rice Bowl with Black Beans and Avocado
Chicken rice bowl with black beans, avocado and lime
Chipotle Chicken Salad Bowl
Chipotle chicken salad with black beans, sweetcorn and lime yoghurt
Southern-Style Quinoa Grain Bowl with Black Beans and Avocado
Quinoa bowl with black beans, collard greens, lime and avocado
You might also like
Light Nordic Fish Soup with Cod, Leeks and Dill
Light cod soup with leeks, potatoes, dill and lemon
Modern Light Flan
Light vanilla flan baked over caramel and chilled until set
Fegato alla Veneziana (Venetian Liver with Onions)
Quickly sautéed calf liver served with slow-cooked onions
Polish-Style Potato Bowl with Mushrooms and Sauerkraut
Potato bowl with mushrooms, sauerkraut, dill and sour cream
Chinese New Year Dumplings (Pork and Chinese Cabbage)
Boiled dumplings with pork and Chinese cabbage filling
Pizza Margherita (Tomato, Mozzarella and Basil)
Classic pizza with tomatoes, mozzarella and fresh basil
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
