Grilled Chicken and Avocado Salad

Name: Grilled Chicken and Avocado Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 tbsp fresh squeezed lemon juice; 1 tsp white wine vinegar; 2 tsp extra virgin olive oil; 1 tsp regular mustard; salt, to taste; black pepper, to taste; 1 cup romaine lettuce, chopped; 2 carrots, shredded; 2 Persian cucumbers, sliced; 1/2 chicken breast, grilled and sliced; lemon pepper seasoning, to taste; 2 tbsp orange juice; 1 large avocado, thinly sliced; 1/4 cup cherry tomatoes, halved; 2 tbsp sunflower seeds

This grilled chicken and avocado salad combines lean protein with creamy avocado, crisp vegetables, and a tangy lemon vinaigrette for a fresh, nutrient-dense meal. It's quick to assemble and works as an easy weekday lunch or light dinner.

🍴Copycat

🌍American 🏷️Salad 🏷️Chicken salad 🏷️Avocado 🏷️Grilled chicken

🏷️Lemon vinaigrette

🏷️Healthy

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TikTok

Total

20 min

Servings

1

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 tbsp fresh squeezed lemon juice
1 tsp white wine vinegar
2 tsp extra virgin olive oil
1 tsp regular mustard
salt, to taste
black pepper, to taste
1 cup romaine lettuce, chopped
2 carrots, shredded
2 Persian cucumbers, sliced
1/2 chicken breast, grilled and sliced
lemon pepper seasoning, to taste
2 tbsp orange juice
1 large avocado, thinly sliced
1/4 cup cherry tomatoes, halvedoptional
2 tbsp sunflower seedsoptional

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Instructions

1
In a large salad bowl, combine the fresh squeezed lemon juice, white wine vinegar, extra virgin olive oil, and regular mustard.
2
Season with salt and pepper, then whisk the dressing ingredients together until well combined.
3
Add the chopped romaine lettuce to the bowl.
4
Add the shredded carrots.
5
Add the sliced Persian cucumbers.
6
Add the grilled chicken breast, which has been seasoned with lemon pepper and cooked with a splash of orange juice.
7
Add the thinly sliced avocado.
8
If using, add the cherry tomatoes.
9
If using, sprinkle in the sunflower seeds.
10
Toss the salad thoroughly to coat all ingredients in the dressing.

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Tips & Notes

Pro tips

Grill the chicken to an internal temperature of 165°F for food safety; slightly cooler centers stay juicier than fully cooked white meat.
Whisk the lemon vinaigrette in a bowl before drizzling to emulsify the oil and lemon juice—this prevents separation and improves coating.
Shred carrots just before serving to keep them crisp; pre-shredded carrots oxidize and lose crunch within hours.
Slice Persian cucumbers at a slight angle to maximize surface area and catch more dressing.

Substitutions

Fresh squeezed lemon juice → bottled lemon juice (1:1 swap; bottled is slightly less bright)
Extra virgin olive oil → avocado oil or neutral oil (avocado oil tastes milder; neutral removes the fruity note)
Romaine lettuce → spinach or arugula (spinach is milder; arugula adds peppery bite)
Persian cucumbers → English cucumber or regular cucumber (English is less seedy; regular needs halving lengthwise to reduce water content)

Storage & make-ahead

Store dressed salad in an airtight container for up to 1 day, though best served fresh. Grilled chicken keeps refrigerated for 3–4 days; assemble salad just before eating.

Equipment

grill or grill pan · meat thermometer

Common Questions

Can I make this salad ahead of time?

Grill and chill the chicken up to 2 days ahead. Assemble the salad and dress it just before serving to prevent the lettuce from wilting and avocado from browning.