Grilled Chicken, Vegetable and Avocado Salad Board (6 Servings)

Prep Time: 35 mins Cook Time: 10 mins


  • 1/4 cup plus 2 tablespoons 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
  • 3 teaspoons, divided kosher salt
  • pepper, to taste
  • 2 pounds chicken breasts or thighs, boneless and skinless
  • 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 avocado
  • 1 head romaine or baby gem lettuce
  • 1 cup cherry tomatoes, halved (or 1 whole tomato cut into wedges)


1. 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.

2. Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.

3. 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.

4. Preheat grill to medium/high heat.

5. 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 degrees.

6. Grill the vegetables for several minutes per side or until golden and fork tender.

7. Remove the chicken and vegetables to a large plate or baking sheet and cool.

8. Place the lettuce and tomatoes on a large wooden board or platter.

9. Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad.

10. Top greens with grilled chicken, vegetables and tomatoes.

11. Drizzle with favorite vinaigrette.