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Grilled Chicken, Vegetable and Avocado Salad

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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

Scale

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)

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.

Find it online: https://onepotato.com/grilled-chicken-vegetable-and-avocado-salad/

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One Potato is a community and newsletter written by real people who are parents, having real conversations about our families, cooking traditions, and cultures. We are passionate about raising healthy and happy kids while navigating the challenges of picky eaters, dietary restrictions, busy schedules, and daily life.

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