Grilled Chicken and Avocado Salad

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Rich in protein and omega-3's, this salad is a meal on its own!

This salad’s complementary flavors create a delicious, subtle dish with nutrients in every bite. The white meat, which is much healthier than its red counterpart, is grilled simply, rubbed with only extra virgin olive oil and balsamic vinegar. Together, they create an Italian flair. As you throw together the rest of the ingredients in the bowl, you will inhale the aromatic smell of freshly grilled skinny chicken with balsamic vinegar and avocado. Like all our salads, this one is skinny eating at its best.

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Grilled Chicken and Avocado Salad

A great salad for dinner or lunch, this recipe includes healthy and nutritious ingredients everyone will enjoy.
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Lunch, Salad
Cuisine Universal


  • 1 pound boneless and skinless chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 2 avocados peeled and sliced
  • 6 cups lettuce or any salad greens


  • Rub the chicken with half of the extra virgin olive oil, half of the salt, and all the pepper.
  • Over medium-high heat, on a very hot griddle, grill both sides of the chicken. While cooking, brush each side with half of the balsamic vinegar.
  • When the chicken is cooked, chop them into smaller pieces.
  • In a big salad bowl, mix the salad, avocados, chicken, the remaining extra virgin olive oil, salt, and balsamic vinegar.

Nutrition Information

Serving: 1.5cups | Calories: 312kcal | Carbohydrates: 9g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 250mg | Fiber: 5g | Sugar: 2g |
SmartPoints (Freestyle): 7
Keywords Diabetic-Friendly, Gluten-Free, Keto, Quick and Easy

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

If you love salads, then you will love our other healthy salad recipes:

Spaghetti Squash Pasta Salad

Pasta Salad with Grilled Vegetables

Roasted Asparagus and Fennel Salad

Waldorf Salad with Creamy Yogurt Dressing

Classic Cucumber & Tomato Salad

Tomato, Mozzarella and Arugula Salad

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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  1. The recipe says it makes 6 servings but then it says ‘serving size, 4’ , what on earth does that mean? Four what?

    1. Hmmmmm, looks like we made a typo! I’ve corrected the recipe to read 6 servings and serving size is 1 1/2 cups! Sorry about the confusion, Frances!

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