This fresh and flavorful salad brings together tender grilled chicken, creamy avocado, crisp lettuce, and crunchy cucumber, all topped with a simple lemon and olive oil dressing. I love how balanced and refreshing it tastes, especially on warmer days or when I need a lighter but satisfying meal. Whether I’m meal-prepping for the week or just need a quick, healthy lunch, this salad never disappoints.

Why I’ll Love This Recipe

I love this recipe because it’s both nourishing and delicious. The grilled chicken gives it a hearty touch, while the avocado adds richness and creaminess. The crunchy vegetables keep everything light and refreshing, and the homemade dressing ties it all together with a zesty finish. It’s also incredibly versatile — I can customize it depending on what I have on hand, and it’s quick enough to prepare during a busy weekday.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Chicken

2 small boneless skinless chicken breasts
2 tablespoons hot sauce (I like using Frank’s or another tangy variety)
Salt, to taste
Ground black pepper, to taste

For The Salad

5 cups chopped lettuce (I often use romaine, but spinach or spring mix works too)
1 cup cucumber, sliced into rounds or half-moons
½ avocado, sliced
½ cup red onion, thinly sliced

For The Dressing

1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
A pinch of red pepper flakes
Salt, to taste
Ground black pepper, to taste

Directions

Season The Chicken
I start by patting the chicken breasts dry with a paper towel. Then, I rub them with hot sauce and sprinkle them with salt and pepper on both sides.
Grill The Chicken
I heat a grill or grill pan over medium-high heat and cook the chicken for about 3 to 4 minutes on each side, or until the internal temperature reaches 165°F. Once done, I remove the chicken from the grill and let it rest for 5 to 10 minutes before slicing.
Prepare The Salad Base
While the chicken is resting, I add chopped lettuce, sliced cucumber, red onion, and avocado to a large salad bowl.
Make The Dressing
In a small bowl or jar, I whisk together the lemon juice, olive oil, red pepper flakes, salt, and black pepper until well combined and emulsified.
Assemble The Salad
I drizzle the dressing over the salad and toss everything together gently until coated. Then, I top it with the sliced grilled chicken.
Serve Fresh
I serve the salad immediately for the freshest flavor and best texture.

Servings And Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Variations

I sometimes use boneless skinless chicken thighs for extra juiciness.
For a vegetarian twist, I replace the chicken with grilled tofu or chickpeas.
To add a crunch, I toss in some roasted almonds or sunflower seeds.
If I want more tang, I crumble some feta cheese over the salad.
I occasionally swap the lemon juice in the dressing for balsamic or red wine vinegar for a deeper flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, I prefer to store the dressing separately and only add avocado when ready to eat. I don’t reheat this salad — I enjoy it cold or at room temperature. If the avocado starts to brown, I simply add fresh slices when serving.

FAQs

Can I Make This Salad Ahead Of Time?

Yes, I like to prep the components in advance — grill the chicken, slice the veggies, and make the dressing — and store everything separately. I combine them just before eating for the best flavor and texture.

What Can I Use Instead Of A Grill?

If I don’t have access to a grill, I cook the chicken on a grill pan or even a cast-iron skillet. I still get great flavor and a nice sear.

How Do I Keep The Avocado From Browning?

I usually slice the avocado right before serving. If I need to prep it earlier, I squeeze a bit of lemon juice over the slices to help slow down browning.

Can I Add Other Vegetables To This Salad?

Definitely. Sometimes I add cherry tomatoes, shredded carrots, or bell peppers to bulk it up and add more color and crunch.

Is This Salad Good For Meal Prep?

It is, as long as I store the dressing and avocado separately. I keep the chopped veggies and grilled chicken in containers, and everything stays fresh for a couple of days.

Conclusion

This grilled chicken avocado salad is a simple, wholesome, and satisfying dish that I love returning to again and again. It’s quick to prepare, packed with fresh ingredients, and easy to customize. Whether I’m looking for a nourishing lunch or a light dinner, this recipe fits perfectly into my routine.