This Grilled Chicken, Vegetable and Avocado Salad screams summertime, but will satisfy you anytime of year. Crisp lettuce topped with juicy grilled chicken and vegetables, creamy avocados and your favorite vinaigrette dressing is a simple but delicious flavor combination.
When I want something healthy, easy and colorful for my family to eat, my go-to is a huge salad platter. This way everyone gets to make their own salad creation which makes it more fun for the kids. They always eat better when they get to have a little ownership over what goes in their bodies. Choose your favorite summer vegetables and get to grilling!
This Grilled Chicken, Vegetable and Avocado Salad combines seemingly simple flavors to create a dish bursting with flavor! I love how all the vegetables and the chicken get those gorgeous grill marks too. It just reminds me of summer and outdoor family barbecues. This salad is great to put out for a party too, which I love. It looks really beautiful on a table, and everyone can pick and choose what they want!
The Ingredients
For the Chicken Marinade:
The marinade for this chicken is one of my favorites. It adds so much flavor and helps keep the chicken really juicy. It’s such a simple marinade, and the best part is that you most likely have all of the ingredients on hand already. Whether you’re making chicken for this salad or for a weeknight meal, you’ll love this marinade. It’s the best!
- olive oil
- lemon juice
- low sodium soy sauce
- Worcestershire sauce
- coconut or brown sugar
- garlic powder
- onion powder
- kosher salt
- pepper
- chicken breasts or thighs, boneless and skinless
For the Grilled Vegetables:
Is there anything better than freshly grilled vegetables? Feel free to use your favorite vegetables for the season, but these are what we usually go for!
- eggplant, cut into rounds
- zucchini, cut lengthwise into flats
- red onion, cut into wedges
- corn on the cob, shucked
- avocados, halved and pitted
- olive oil
- kosher salt
For the Rest of The Salad
- cherry tomatoes or whole tomato cut into wedges
- romaine or baby gem lettuce
- Citrus Herb Vinaigrette or favorite store bought vinaigrette
How to Make Grilled Chicken, Vegetable and Avocado Salad
- Marinade the Chicken: Place the olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, salt and pepper in a bowl or bag and whisk to combine. Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.
- Prep the Vegetables: Place the vegetables in a bowl or on a baking sheet, brush with olive oil and sprinkle with salt making sure all surfaces are coated.
- Grill Chicken and Vegetables: Preheat grill to medium/high heat. Place the chicken on the grill and cook for 6-7 minutes per side or until chicken is firm to the touch and golden or until a meat thermometer reads 160°F. Grill the vegetables for several minutes per side or until golden and fork tender. Remove the chicken and vegetables to a large plate or baking sheet and cool.
- Assemble the Salad: Place the lettuce and tomatoes on a large wooden board or salad platter. Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad. Top greens with grilled chicken, vegetables and tomatoes.
- Finish the Salad: Drizzle with Citrus Herb Vinaigrette or favorite store bought vinaigrette.
More Fresh Salad Recipes
- Chopped Salad
- Summer Garden Salad
- Easy Cobb Salad in a Jar
- Salad Platter
- Heirloom Tomato Salad
Creating a big platter like this and letting your kids choose the toppings is the easiest way to get them to eat salad! Let me know what you think of this recipe and tag me on social media with your summer salad creations.
Grilled Chicken, Vegetable and Avocado Salad
Ingredients
Chicken Marinade:
- 1/4 cup olive oil
- juice of 1 lemon
- 3 tablespoons low sodium soy sauce
- 1 tablespoon worcestershire sauce
- 1/4 cup coconut or brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- pepper, to taste
- 2 pounds chicken breasts or thighs, boneless and skinless
Vegetables to Grill:
- 1 eggplant, cut into rounds
- 2 zucchini, cut lengthwise into flats
- 1 red onion, cut into wedges
- 2 ears corn on the cob, shucked
- 2 avocados, halved and pitted
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
Remainder of Salad Ingredients:
- 1 cup cherry tomatoes, halved (or 1 whole tomato cut into wedges)
- 2 heads romaine or baby gem lettuce
- 1 recipe Citrus Herb Vinaigrette or favorite store bought vinaigrette
Instructions
- Place the ¼ cup olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, 1 tsp of salt and pepper in a bowl or bag and whisk to combine.
- Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.
- Place the vegetables in a bowl or on a baking sheet, brush with 2 tbsp olive oil and sprinkle with 2 tsp salt making sure all surfaces are coated.
- Preheat grill to medium/high heat.
- Place the chicken on the grill and cook for 6-7 minutes per side or until chicken is firm to the touch and golden or until a meat thermometer reads 160°F.
- Grill the vegetables for several minutes per side or until golden and fork tender.
- Remove the chicken and vegetables to a large plate or baking sheet and cool.
- Place the lettuce and tomatoes on a large wooden board or salad platter.
- Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad.
- Top greens with grilled chicken, vegetables and tomatoes.
- Drizzle with Citrus Herb Vinaigrette or favorite store bought vinaigrette.
Notes
- No halibut, no problem: While this recipe highlights halibut, you could really use any fish or other protein you prefer or have on hand! I’ve make these skewers with cod, salmon, tofu, chicken and even shrimp! You just have to adjust the cooking time to the protein you’re using.
- Use what veggies you on hand: If you have some vegetables in your refrigerator or even in your garden that you’re looking to use, this is a great recipe for them. The recipe card has our favorite veggies, but feel free to adjust what vegetables you use to your preferences.
- Nut allergy? A lot of people with nut allergies can’t have traditional pesto because of the pine nuts, but don’t fret! You can make this delicious Hemp Seed Pesto instead and still enjoy this fantastic recipe.
This is one of our summer go to recipes, so delicious and easy