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Move over boring salads, this Grilled Chicken Avocado Salad is fresh, filling, and full of flavor. Juicy grilled chicken is marinated in pesto dressing, seared to perfection, and served over a colorful mix of crisp cucumbers, sweet grape tomatoes, and creamy avocado.
It’s one of those use-the-dressing-as-a-marinade wins that make life easier. Every bite balances smoky grilled chicken, tangy feta, and buttery avocado in a way that feels like a complete meal in a bowl. If you’re craving something hearty but wholesome, this chicken and avocado salad will easily become your new go-to lunch or light dinner.
What Makes This Recipe So Good
This Grilled Chicken Avocado Salad is more than just a light meal, it’s satisfying, flavorful, and packed with texture. The chicken gets a boost from a quick pesto marinade that locks in juicy tenderness while adding herby richness to every bite. Combined with creamy avocado, crisp cucumbers, and a touch of salty feta, it’s the kind of salad that doesn’t feel like a compromise.
People love this grilled chicken and avocado salad because it hits that perfect balance of freshness and comfort. It’s easy to make, versatile enough for meal prep or entertaining, and proof that healthy can still taste indulgent. If you’re exploring new grilled chicken and avocado recipes, this one will earn a permanent spot in your rotation.
What Goes Into Grilled Chicken Avocado Salad
This Grilled Chicken Avocado Salad is all about fresh flavors and a simple pesto dressing that doubles as a marinade for the chicken.
- Basil Pesto: Whether homemade or store-bought, pesto adds bold, aromatic flavor to both the chicken and the dressing, giving the salad its signature herby kick.
- Lemon Juice: A squeeze of fresh lemon brightens the dish and balances the richness of the avocado and feta.
- Avocado: Creamy and buttery, avocado adds satisfying texture and heartiness to this chicken and avocado salad, making it feel like a full meal.
- Feta Cheese: Crumbled feta brings just the right amount of tang and saltiness, tying together the freshness of the vegetables and the smoky grilled chicken.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pesto Grilled Chicken Avocado Salad
- Make the Dressing: Whisk together olive oil, basil pesto, lemon juice, garlic, salt, and pepper in a large jug until smooth. Adjust with a little water if you prefer a thinner consistency.
- Set Aside Marinade: Pour out half of the dressing into a shallow dish for the chicken, and refrigerate the remaining untouched portion to use later as the salad dressing.
- Marinate the Chicken: Add the chicken fillets to the marinade and let them soak for 15 to 30 minutes, or up to two hours in the refrigerator for deeper flavor.
- Prep the Salad: While the chicken marinates, wash and chop the lettuce, cucumber, tomatoes, onion, avocado, and feta, then toss everything together.
- Grill the Chicken: Heat oil in a grill pan over medium-high heat, then cook the chicken on both sides until golden brown and fully cooked through.
- Assemble and Serve: Let the chicken rest for 5 minutes, then slice and arrange it over the salad. Drizzle with the reserved dressing, and garnish.
This Grilled Chicken Avocado Salad pairs beautifully with simple, flavorful sides that make the whole meal feel complete. Try it with Garlic Cheese Bread for something warm and toasty, or add a slice of Super Moist Cornbread for a touch of sweetness that balances the pesto dressing.
If you want something light but cozy on the side, Creamy Pumpkin Soup makes a perfect match. Together, these dishes turn your grilled chicken and avocado salad into a satisfying, well-rounded meal that’s as fresh as it is comforting.
Tips For Making Pesto Grilled Chicken Avocado Salad
- Use the dressing as a marinade. This is one of my favorite tricks for flavor-packed chicken. It saves time and makes every bite juicy and full of pesto goodness.
- Let the chicken rest. I know it’s tempting to slice right in, but giving it a few minutes helps lock in all those tasty juices.
- Prep ahead. I like to chop the veggies and whisk the dressing earlier in the day, then grill the chicken fresh when it’s time to eat.
- Add a little crunch. Toss in toasted pine nuts or sunflower seeds if you love extra texture. It makes the salad even better.
Recipe FAQ’s
Even 15 minutes will add good flavor, but if you have time, marinate for at least an hour to let the pesto soak in.
Romaine or Cos lettuce is great, but baby spinach or mixed greens also work beautifully with the pesto flavor.
Toss it lightly in lemon juice before adding it to the salad. The acidity helps keep it bright and fresh-looking.
Pesto Grilled Chicken Avocado Salad
Ingredients
Dressing:
- 1/3 cup olive oil
- 2 tablespoons basil pesto (homemade or store bought)
- 2 tablespoons lemon juice (adjust to your tastes)
- 1-2 tablespoons water (optional — for a thinner consistency)
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1 pinch cracked pepper to taste
- 4 skinless boneless chicken thigh fillets or chicken breasts
Salad:
- 4 cups Romaine lettuce or Cos lettuce leaves, washed and dried
- 1 cucumber large, diced
- 1 cup grape tomatoes, or cherry, diced
- 1/2 red onion sliced
- 1 avocado sliced
- 1/2 cup crumbled feta
- 2 lemon wedges to serve
- 2 tablespoons pesto extra, to serve
- 2 tablespoons fresh basil or parsley, chopped to garnish
Instructions
- Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
- Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Used store bought pesto & air fryer to cook the chicken. Delicious & easy to make.
I made this today and all I can say is YUM! I cooked my marinated chicken breasts in the air fryer. They were very moist and delicious. Combined with the other ingredients and boom a meal full of flavour.
Really appreciate that you include nutrition facts.All of your recipes that I have made have been extremely good.Especially love the ones that include avocado.
I made this last night, and it was such a hit. I wish I had made a little more dressing to set aside if someone else wanted more. But it was delicious. Highly recommend making this!!
I am new to your blog, but already very impressed. You are upbeat and I can’t wait to try some of these recipes.
For starters, there’s no way the combo of grilled chicken and pesto could go wrong, and mixing in a salad: YUM!
Well i was sold at ‘avocado’. I love avocado especially in salads. This looks really really good i will try it for sure
Hi!
Is this a good meal prep salad. Can I make it ahead of time and store for several days?
-Courtney
This time of year is definitely Pesto time. The Basil and Eggplant are about the only thing left in the garden after a great Tomato crop. My wife is old school and doesn’t use a Processor for her Pesto she uses a Mezzaluna and she doesn’t add Pine nuts. Her mother was born in Geneva, the birthplace of Pesto and they claim that the Original Recipe didn’t have them. I even use Pesto as a Sandwich Spread, great on a Mortadella Sandwich(and other Salamis too).