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Grilled Chicken Avocado Salad

A hearty, satisfying salad featuring perfectly seared chicken, creamy avocado, hard-boiled eggs, and a rich dressing over crisp romaine.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Salad Base & Produce
  • 1 head romaine lettuce chopped
  • 1 large avocado sliced into wedges
  • 2 tbsp fresh chives chopped
Proteins
  • 2 large chicken breasts boneless, skinless
  • 3 large eggs hard-boiled and halved
Seasonings & Dressing
  • 1 tbsp olive oil for cooking
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper to taste
  • 0.5 cup creamy Caesar dressing or similar creamy dressing

Equipment

  • Large Skillet
  • Small Saucepan
  • Cutting Board
  • Large serving bowl

Method
 

  1. Place eggs in a saucepan with cold water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, peel, and halve.
  2. Pat chicken breasts dry and season evenly with salt, pepper, garlic powder, and smoked paprika.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until deeply golden and cooked through (165°F/74°C).
  4. Remove chicken from the pan, let it rest for 5 minutes, then slice into thick strips.
  5. Chop romaine lettuce and arrange it in the bottom of a large serving bowl.
  6. Top the lettuce evenly with the sliced chicken, avocado wedges, and hard-boiled egg halves.
  7. Drizzle generously with creamy dressing, sprinkle chopped chives over the top, and serve immediately.

Notes

To prevent the avocado from browning if preparing in advance, lightly toss the slices in lemon juice.