Grilled Chicken Avocado Salad with Fresh Vegetables

Spiced grilled chicken

• 2 boneless, skinless chicken breasts, about 8 oz (225 g) each, pounded to an even ¾-inch (2 cm) thickness
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp cayenne pepper, optional
• ¾ tsp kosher salt
• ½ tsp coarse black pepper

Fresh salad

• 6 cups chopped romaine and iceberg lettuce, mixed, washed and thoroughly dried
• 1 cup (150 g) grape tomatoes, halved
• 1 small English cucumber, sliced into ¼-inch (6 mm) rounds
• ¼ cup very thinly sliced red onion
• 2 ripe avocados, pitted, peeled and cut into 1-inch (2.5 cm) chunks
• 1 tsp fresh lemon juice, to toss with the avocado

Lemon olive oil dressing

• 3 tbsp (45 ml) extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, finely grated
• ¼ tsp kosher salt
• ¼ tsp black pepper

1. Season the chickenPat the pounded chicken dry. Mix the paprika, garlic powder, onion powder, oregano, cumin, cayenne, salt and pepper in a small bowl. Rub the chicken with the olive oil, then press the spice mix evenly over both sides. Let it sit for 15 minutes while you heat the grill to medium-high (about 450°F / 230°C) and oil the grates.Chicken evenly coated in a dark, speckled spice crust.
2. Grill the chickenGrill the chicken for 6 to 7 minutes per side, turning only once, until the spices darken and form a crust with grill marks and a thermometer reads 165°F (74°C) in the thickest part.A deep brown, blackened-looking crust with grill marks, as in the photo.⏱ 7 min timer, per side
3. Rest the chicken and whisk the dressingMove the chicken to a cutting board and rest for 5 minutes. Meanwhile, whisk the olive oil, lemon juice, Dijon, honey, garlic, salt and pepper in a small bowl until creamy and combined.A thin, glossy, pale yellow vinaigrette that looks blended, not separated.⏱ 5 min timer, rest chicken
4. Prep the vegetables and avocadoHalve the tomatoes, slice the cucumber and onion and cut the avocado into chunks, tossing the avocado gently with the 1 tsp lemon juice. Dry the lettuce thoroughly.Bright red tomatoes, crisp cucumber rounds, thin purple onion and green avocado chunks.
5. Build the salad bedSpread the lettuce across two large, shallow plates. Scatter the tomatoes, cucumber rounds, onion and avocado over the top and around the edges, leaving a strip down the middle for the chicken.A colorful bed of lettuce dotted with tomato halves, cucumber, avocado and onion, with an open strip down the center.
6. Slice, top and dressSlice the rested chicken against the grain at a slight angle into ½-inch (1.25 cm) strips. Fan the strips down the center of each salad. Drizzle the dressing lightly over the salad, or serve it on the side, and serve right away.Fanned, crusted chicken slices down the middle of a colorful, lightly dressed salad.

• Pound the chicken to an even thickness. Thick ends dry out before the thin ones cook through, and an even cutlet cooks in one go.
• Use a thermometer. Take the chicken off the grill at 165°F (74°C) for juicy slices. Cook it an extra minute only if needed.
• Leave the chicken alone on the grill. Flipping it more than once breaks the crust and tears the meat.
• Rest 5 minutes before slicing. It keeps the juices in the meat. Cut against the grain for tender slices.
• Dry the lettuce well. Wet leaves dilute the dressing and go limp. A salad spinner helps.
• Add the avocado last. The lemon juice slows browning, but cut it close to serving.
• Dress at the table if you’re serving later, so the salad stays crisp.
• Cook it indoors: use a very hot grill pan or cast-iron skillet, 5 to 6 minutes per side, and open a window because spiced chicken smokes.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 2-serving amounts. Cook more chicken in batches, so the grill isn’t crowded.

Nutrition is an estimate per serving. Contains mustard. Check the spice labels.

Easy swaps

Chicken: use boneless, skinless thighs, and grill them 5 to 6 minutes per side until they reach 175°F (80°C).

Lettuce: use all romaine, butter lettuce or a spring mix in place of the romaine and iceberg mix.

Dressing: use ranch, Italian or balsamic vinaigrette if you prefer.

Extras: add feta, shaved Parmesan, olives, chickpeas or corn.

Dairy-free: the recipe is dairy-free as written. Use maple syrup in place of the honey for a vegan dressing.

Spice: add more cayenne or a pinch of chili flakes to the rub.

Meal prep: grill the chicken up to 3 days ahead and slice it just before serving. Keep the dressing in a jar.

Storage and reheating

Fridge: store the chicken, dressing and chopped vegetables separately in airtight containers for up to 3 days. Cut avocado is best the same day.

Serving: serve the chicken cold, or warm it briefly in a skillet over medium heat. Don’t toss warm chicken with the lettuce, because it wilts.

Freezer: the cooked chicken freezes for up to 2 months. The salad does not freeze.