Grilled Chicken Avocado Salad

Name: Grilled Chicken Avocado Salad
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 1/3 cup buttermilk; 1/2 cup plain Greek yogurt (or sour cream); 1 tablespoon apple cider vinegar; 1 teaspoon Worcestershire sauce; 2 tablespoons fresh chives (minced); 3 cloves garlic (minced); 1/4 teaspoon cayenne pepper; 1 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 8 slices bacon (cooked and crumbled); 16 ounces boneless skinless chicken breast; 5 ounces romaine lettuce (washed, dried and chopped); 1 avocado (peeled, pitted and sliced); 1 1/2 cups grape tomatoes (quartered); 2 ounces crumbled blue cheese

5 from 3 votes

Posted April 23, 2021 by Wendy Polisi

This post may contain affiliate links. All opinions are my own.

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This Grilled Chicken Avocado Salad is a surprisingly filling main course salad that I can’t get enough of! Crisp romaine and crunchy bacon pair perfectly with juicy chicken, creamy avocado, and sweet grape tomatoes. Top it off with a sprinkling of blue cheese and a creamy, punchy dressing, and you have got a salad to get excited about!

Overhead photo of a Avocado Grilled Chicken Salad in a white bowl drizzled with a creamy dressing.

It is no secret that I love salads, and this Grilled Chicken and Avocado Salad Recipe is one of my favorites!

It is ridiculously satisfying and perfect for meal prep!

Give it a try, and I think you will be hooked too!

Ingredients for Making Grilled Chicken and Avocado Salad Recipe

Buttermilk: This gives a nice tang to the dressing. If you don’t have buttermilk on hand, heavy cream or half and half are also options. Alternatively, you can follow this tutorial on How to Make Buttermilk.
Greek Yogurt: If you want to use regular plain yogurt, line a fine-mesh strainer with cheesecloth and strain it first.
Apple Cider Vinegar: If you prefer, red wine vinegar is another option.
Worcestershire Sauce: If you are gluten intolerant or gluten-free, make sure you choose one that does not contain gluten.
Chives: If you do not have fresh chives, you can use two teaspoons of dried chives.
Garlic: If you don’t have fresh garlic, ½ teaspoon of garlic powder may be used.
Cayenne Pepper: I love the subtle hint of heat cayenne gives, but feel free to omit this if you are sensitive to heat.
Salt and Pepper: Adjust the amounts to your liking.
Bacon: Used whatever type of bacon you like here. Turkey, pork, or beef will all work nicely
Chicken: I used chicken breast, but thighs will work too.
Romaine: If you prefer spring mix, that works nicely as well.
Avocado: If you plan to have leftovers of this salad, only cut the amount of avocado you plan to use right away.
Grape Tomatoes: Cherry tomatoes or diced tomatoes will work.
Blue Cheese: I prefer to buy a block and crumble it myself because it has more flavor, but you can purchase pre-crumbled if you are short on time.

Tips, Tricks, and Variations

If you would like a thicker, more traditional ranch dressing, feel free to add in ¼ cup of mayonnaise.
Short on time? Skip making the dressing and use your favorite store-bought brand. Or dress the salad in a simple combination of olive oil and lemon juice.
Sometimes I like to add in some red onion. They play perfectly with the tomatoes, avocado, and bacon!

Tools Needed to Make Grilled Chicken Salad with Avocado

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A skillet (I love my cast iron skillet!)
Blender
Cutting Board
Large Bowl
Instant Read Thermometer

Storage

You can make the dressing ahead of time and keep it for up to 5 days in a sealed container in the refrigerator.

If you would like to make the avocado salad with grilled chicken ahead of time, you can combine all of the ingredients except for the avocado in a large bowl and keep it covered in the refrigerator for up to two days. Wait to add the dressing and avocado until you are ready to serve.

Photo of a white bowl with grilled chicken and avocado salad against a white background.

More Gluten-Free Salad Recipes to Try

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5 from 3 votes