Grilled Chicken with Tomato Avocado Salad
on Jun 17, 2019, Updated Jul 09, 2024
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This Grilled Chicken with Tomato Avocado Salad is perfect for a quick and easy weeknight dinner! Simple ingredients and tons of flavor, it’s sure to please the whole family!
Let’s start the week with another healthy, quick and easy dinner recipe. Grilled Chicken with Tomato Avocado Salad checks off all those boxes and it’s heck of delicious too!
The chicken for this recipe is extra flavorful thanks to the marinade. I always like to marinate chicken breasts when I have the time because it helps make them more tender, juicy and less susceptible to drying out on the grill. Of course the only sure fire way to ensure you don’t overcook chicken is to use a meat thermometer.
The marinade for the chicken is a combination of lime juice, cumin, granulated garlic and olive oil. You can marinate it for an hour or overnight like I did. You can probably tell from the ingredients that this recipe has a Southwest flavor profile going on.
To serve alongside or on top of the grilled chicken, I made a tomato and avocado salad. If you thought the chicken ingredients were simple, the salad is even more so.
Since there aren’t many ingredients you want to make sure and use the sweetest tomatoes you can find and a perfectly ripe avocado. Easier said that done, right? Picking an avocado can be tricky, so below I’ve listed a few tips to help.
How to Pick a Ripe Avocado
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The color of the skin should be darker in color without any brown or yellow spots. Also, make sure there aren’t any deep indentations, this is a sign that it’s bruised and overripe.
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Gently press the avocado with the palm of your hand. It should be firm, gentle pressure. If it feels soft, avoid it.
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Remove the stem/cap of the avocado and check the color underneath. If it’s green, you’re good to go. If it’s brown, it’s overripe.
There are several varieties of avocados and for this recipe I went with a Hass avocado. They’re creamy texture is appealing to me and they’re almost always available at the store. This is also the variety you most often seen used in guacamole recipes, like my Green Chile Guacamole. By the way, that would also be amazing on top of this grilled chicken.
Besides the tomatoes and avocado, the only other ingredients you need for this salad are lime juice, salt and pepper. This simple dinner is not only delicious, but full of protein and healthy fats.
I like to top it with the cilantro chimichurri that I used in the recipe for these Steak Fajita Skewers. You can also serve it with a of the cilantro lime brown rice that was included in the recipe for Chipotle Maple Grilled Salmon for a more carb balanced meal.
More Grilled Chicken Recipes
Grilled Cumin Chicken with Peach Salsa
Jerk Chicken Skewers with Mango Habañero Sauce
Caprese Grilled Chicken SaladGrilled Chicken with Tomato Avocado Salad
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 1/2 teaspoon granulated garlic
- Kosher salt and fresh ground black pepper to taste
Salad
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 1 tablespoon lime juice
- Kosher salt and fresh ground black pepper to taste
- Cilantro Chimichurri
Instructions
- Combine the ingredients for the chicken marinade in a freezer bag. Place the chicken in the bag, press the air out, seal and massage the mixture into the chicken. Marinate for at least an hour or overnight.
- Heat grill to medium-high heat. Oil the grates, then place the marinated chicken on the grill. Grill for 4-6 minutes then flip and grill another 4-6 minutes or until the internal temperature reaches 160-165°. Let the chicken rest for at least 5 minutes before slicing it.
- In a medium sized bowl add the avocado, tomatoes and lime juice and season with salt and pepper. Taste for seasoning then serve alongside or on top of the grilled chicken. Garnish with cilantro if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
