Grilled Avocado and Chicken Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Oil, for grilling

1 large Hass avocado

1 store-bought rotisserie chicken


1/4 cup extra-virgin olive oil

1 tablespoon whole-grain mustard

2 teaspoons honey

1 lemon, juiced

Kosher salt and freshly ground black pepper

1 bag spring greens mix

1 block feta cheese, preferably goat's milk

1/4 cup basil leaves, sliced crosswise into ribbons


  1. Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
  2. Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
  3. Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
  4. Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
  5. Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.