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Balsamic Glazed Chicken & Avocado Salad

A vibrant salad bowl featuring balsamic grilled chicken, fresh corn, avocado, and cucumbers with a creamy dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 fillets chicken breast boneless skinless
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp balsamic glaze for brushing
Salad Base
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels sweet
  • 1 cucumber sliced
  • 1 avocado sliced
Dressings
  • 0.5 cup creamy cilantro dressing or ranch
  • 2 tbsp balsamic glaze for drizzle

Equipment

  • Grill or grill pan
  • Cutting board
  • Large salad bowl
  • Chef's knife

Method
 

  1. Season chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
  2. Grill chicken over medium-high heat for 5-7 minutes per side until cooked through.
  3. Brush the chicken with balsamic glaze during the last minute of grilling.
  4. Remove chicken from grill and let rest for 5 minutes before slicing into strips.
  5. Assemble the bowls by placing chopped lettuce at the bottom.
  6. Arrange corn, cucumbers, tomatoes, and avocado slices in sections on top of lettuce.
  7. Place sliced chicken in the center.
  8. Drizzle with creamy cilantro dressing and finish with a zigzag of balsamic glaze.

Notes

To keep avocados from browning, squeeze a little lime juice over them immediately after slicing. Use fresh corn cut off the cob for the best sweetness and crunch.