Why It Works

This salad is a showstopper that feels special without extra effort. Juicy marinated chicken, smoky grilled vegetables, creamy avocado, and a bright vinaigrette come together on a crisp lettuce base for a meal that’s fresh, hearty, and perfect for family dinners or entertaining. It’s colorful, flavorful, and customizable — letting everyone build their own plate makes it especially kid-friendly.

Recipe

Ingredients

For the Chicken Marinade:

• 2–3 boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp low-sodium soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp coconut sugar or brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• Kosher salt & black pepper, to taste

For the Grilled Vegetables:

• 1 small eggplant, sliced into rounds
• 1 zucchini, sliced lengthwise
• 1 red onion, cut into wedges
• 2 ears corn, husked
• 1–2 avocados, halved and pitted
• Olive oil and kosher salt, for brushing

For the Salad:

• 4 cups romaine or baby gem lettuce
• Cherry tomatoes or fresh tomato wedges
• Citrus Herb Vinaigrette (or favorite dressing)

Instructions

1. Marinate the Chicken
   Whisk together all marinade ingredients. Coat the chicken and let it sit 20–30 minutes (or up to 2 hours in the fridge).
2. Prepare the Grill & Vegetables
   Preheat grill to medium-high. Brush eggplant, zucchini, onion, and corn with olive oil and season lightly with salt.
3. Grill Chicken & Vegetables
   Grill chicken until internal temperature reaches 165°F, about 5–7 minutes per side depending on thickness. Grill vegetables until tender with nice char marks. Corn may take 10–12 minutes. Remove and let chicken rest 5 minutes before slicing.
4. Assemble the Salad
   Layer lettuce on a large platter. Arrange sliced chicken, grilled vegetables, tomato wedges, and avocado. Drizzle with Citrus Herb Vinaigrette or preferred dressing.
5. Serve
   Let everyone build their own plate to taste.

Getting Kids Involved

• Kids can arrange the grilled vegetables on the platter.
• They can top their own salads with avocado and tomatoes, giving them a sense of ownership over their meal.

Pro Tips, Meal Prep & Time Savers

• Grill in Batches: If the grill is small, cook chicken and vegetables in batches to avoid overcrowding.
• Vegetable Variations: Swap in bell peppers, asparagus, or mushrooms depending on what’s in season.
• Advance Prep: Chicken can be marinated in the morning; vegetables can be prepped and brushed with oil ahead of time.
• Serving Style: Family-style plating makes this salad festive for gatherings and lets each person customize their meal.

This Grilled Chicken, Vegetable & Avocado Salad proves that fresh ingredients, a simple marinade, and a hot grill are all you need for a vibrant, flavorful, and effortless meal.

Grilled Chicken, Vegetable and Avocado Salad

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Print Recipe

There’s nothing better than a bed of crisp lettuce topped with juicy grilled chicken, smoky vegetables, creamy avocado, and a drizzle of bright vinaigrette. This Grilled Chicken, Vegetable and Avocado Salad is fresh, colorful, and bursting with flavor in every bite.

When the grill is hot and produce is in season, this is the salad I make on repeat. The combination of smoky grilled vegetables, tender marinated chicken, sweet corn, and cool, creamy avocado makes every forkful satisfying.

It’s hearty enough to serve as a full meal, yet fresh enough to feel light and vibrant. Even better? It’s beautiful on a big platter, making it perfect for family dinners or casual gatherings.

Ingredients

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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 sugar or brown sugar

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon kosher salt

• Black pepper, to taste

• 2 pounds boneless, skinless chicken breasts or thighs

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

For the Salad

• 1 cup cherry tomatoes, halved (or 1 large tomato cut into wedges)

• 2 heads romaine or baby gem lettuce

• 1 recipe Citrus Herb Vinaigrette (or your favorite store-bought vinaigrette)

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Instructions

Step 1: Marinate the Chicken

In a bowl or large resealable bag, whisk together olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, salt, and pepper.

Add the chicken and marinate for at least 30 minutes at room temperature or up to 5 hours in the refrigerator.

Step 2: Prepare the Vegetables

Place the eggplant, zucchini, onion, corn, and avocado halves on a baking sheet or in a large bowl.

Brush with olive oil and sprinkle with kosher salt, making sure all surfaces are evenly coated.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat.

Step 4: Grill the Chicken

Place the marinated chicken on the grill. Cook for 6–7 minutes per side, or until golden and firm to the touch. The internal temperature should reach 160°F–165°F.

Remove and allow to rest.

Step 5: Grill the Vegetables

Grill vegetables for several minutes per side, until golden with grill marks and fork-tender.

Remove and allow to cool slightly.

Step 6: Assemble the Salad

Arrange lettuce and tomatoes on a large serving platter.

Chop the grilled chicken and vegetables into desired sizes. Leave avocado halves whole for scooping or slice before placing on top.

Top the lettuce with grilled chicken, vegetables, and avocado.

Drizzle generously with Citrus Herb Vinaigrette and serve.

Notes

• Use What You Have: This recipe is flexible — swap in bell peppers, asparagus, mushrooms, or any seasonal vegetables you have on hand.

• Protein Options: While this recipe features chicken, you can substitute salmon, shrimp, tofu, or steak. Adjust cooking time as needed.

• Make It Ahead: Grill the chicken and vegetables in advance and assemble just before serving.

• Avocado Tip: Brush avocado lightly with oil before grilling to prevent sticking.

• Serving Idea: Serve family-style and let everyone build their own salad for a fun, interactive meal.

• Author: Miks