Grilled Chicken, Vegetable and Avocado Salad

5 from 1 vote

Grilled Chicken, Vegetable and Avocado Salad

There's nothing better than a bed of crispy lettuce topped with grilled chicken, tons of grilled vegetables and sliced avocado and then drizzled with a zippy vinaigrette!

Prep Time35

Cook Time10

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 522kcal

Author: Catherine McCord

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.

Nutrition