Move over boring salads, this Grilled Chicken Avocado Salad is fresh, filling, and full of flavor. Juicy grilled chicken is marinated in pesto dressing, seared to perfection, and served over a colorful mix of crisp cucumbers, sweet grape tomatoes, and creamy avocado.

It’s one of those use-the-dressing-as-a-marinade wins that make life easier. Every bite balances smoky grilled chicken, tangy feta, and buttery avocado in a way that feels like a complete meal in a bowl. If you’re craving something hearty but wholesome, this chicken and avocado salad will easily become your new go-to lunch or light dinner.

Top view of Pesto Grilled Chicken Avocado Salad using a pesto dressing to double as a marinade! - 1
  • What Makes This Recipe So Good
  • What Goes Into Grilled Chicken Avocado Salad
  • How To Make Pesto Grilled Chicken Avocado Salad
  • Tips For Making Pesto Grilled Chicken Avocado Salad
  • Recipe FAQ’s
  • Pesto Grilled Chicken Avocado Salad Recipe

What Makes This Recipe So Good

This Grilled Chicken Avocado Salad is more than just a light meal, it’s satisfying, flavorful, and packed with texture. The chicken gets a boost from a quick pesto marinade that locks in juicy tenderness while adding herby richness to every bite. Combined with creamy avocado, crisp cucumbers, and a touch of salty feta, it’s the kind of salad that doesn’t feel like a compromise.

People love this grilled chicken and avocado salad because it hits that perfect balance of freshness and comfort. It’s easy to make, versatile enough for meal prep or entertaining, and proof that healthy can still taste indulgent. If you’re exploring new grilled chicken and avocado recipes, this one will earn a permanent spot in your rotation.

What Goes Into Grilled Chicken Avocado Salad

Flat lay photo of ingredient shot of olive oil, garlic, basil pesto, lemon juice, avocado, lemon wedges, fresh basil, red onion and feta, romaine lettuce, skinless, skinless boneless chicken breasts, cucumber, water, salt and pepper - 2

This Grilled Chicken Avocado Salad is all about fresh flavors and a simple pesto dressing that doubles as a marinade for the chicken.

  • Basil Pesto: Whether homemade or store-bought, pesto adds bold, aromatic flavor to both the chicken and the dressing, giving the salad its signature herby kick.
  • Lemon Juice: A squeeze of fresh lemon brightens the dish and balances the richness of the avocado and feta.
  • Avocado: Creamy and buttery, avocado adds satisfying texture and heartiness to this chicken and avocado salad, making it feel like a full meal.
  • Feta Cheese: Crumbled feta brings just the right amount of tang and saltiness, tying together the freshness of the vegetables and the smoky grilled chicken.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Pesto Grilled Chicken Avocado Salad

Whisk together olive oil, basil pesto, lemon juice, garlic, salt, and pepper in a large jug until smooth. - 3
  1. Make the Dressing: Whisk together olive oil, basil pesto, lemon juice, garlic, salt, and pepper in a large jug until smooth. Adjust with a little water if you prefer a thinner consistency.
Pour out half of the dressing into a shallow dish for the chicken, and refrigerate the remaining untouched portion - 4
  1. Set Aside Marinade: Pour out half of the dressing into a shallow dish for the chicken, and refrigerate the remaining untouched portion to use later as the salad dressing.
Add the chicken fillets to the marinade and let them soak for 15 to 30 minutes - 5
  1. Marinate the Chicken: Add the chicken fillets to the marinade and let them soak for 15 to 30 minutes, or up to two hours in the refrigerator for deeper flavor.
wash and chop the lettuce, cucumber, tomatoes, onion, avocado, and feta, then toss everything together. - 6
  1. Prep the Salad: While the chicken marinates, wash and chop the lettuce, cucumber, tomatoes, onion, avocado, and feta, then toss everything together.
Heat oil in a grill pan over medium-high heat, then cook the chicken on both until golden brown - 7
  1. Grill the Chicken: Heat oil in a grill pan over medium-high heat, then cook the chicken on both sides until golden brown and fully cooked through.
Let the chicken rest for 5 minutes, then slice and arrange it over the salad. Drizzle with the reserved dressing, and garnish. - 8
  1. Assemble and Serve: Let the chicken rest for 5 minutes, then slice and arrange it over the salad. Drizzle with the reserved dressing, and garnish.

This Grilled Chicken Avocado Salad pairs beautifully with simple, flavorful sides that make the whole meal feel complete. Try it with Garlic Cheese Bread for something warm and toasty, or add a slice of Super Moist Cornbread for a touch of sweetness that balances the pesto dressing.

If you want something light but cozy on the side, Creamy Pumpkin Soup makes a perfect match. Together, these dishes turn your grilled chicken and avocado salad into a satisfying, well-rounded meal that’s as fresh as it is comforting.

Tips For Making Pesto Grilled Chicken Avocado Salad

  • Use the dressing as a marinade. This is one of my favorite tricks for flavor-packed chicken. It saves time and makes every bite juicy and full of pesto goodness.
  • Let the chicken rest. I know it’s tempting to slice right in, but giving it a few minutes helps lock in all those tasty juices.
  • Prep ahead. I like to chop the veggies and whisk the dressing earlier in the day, then grill the chicken fresh when it’s time to eat.
  • Add a little crunch. Toss in toasted pine nuts or sunflower seeds if you love extra texture. It makes the salad even better.

Even 15 minutes will add good flavor, but if you have time, marinate for at least an hour to let the pesto soak in.

Romaine or Cos lettuce is great, but baby spinach or mixed greens also work beautifully with the pesto flavor.

Toss it lightly in lemon juice before adding it to the salad. The acidity helps keep it bright and fresh-looking.

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IngredientsUSMetric1x2x3x

Dressing:

  • ▢ 1/3 cup olive oil

  • ▢ 2 tablespoons basil pesto (homemade or store bought)

  • ▢ 2 tablespoons lemon juice (adjust to your tastes)

  • ▢ 1-2 tablespoons water (optional — for a thinner consistency)

  • ▢ 2 teaspoons garlic minced

  • ▢ 1 teaspoon salt

  • ▢ 1 pinch cracked pepper to taste

  • ▢ 4 skinless boneless chicken thigh fillets or chicken breasts

  • ▢ 4 cups Romaine lettuce or Cos lettuce leaves, washed and dried

  • ▢ 1 cucumber large, diced

  • ▢ 1 cup grape tomatoes, or cherry, diced

  • ▢ 1/2 red onion sliced

  • ▢ 1 avocado sliced

  • ▢ 1/2 cup crumbled feta

  • ▢ 2 lemon wedges to serve

  • ▢ 2 tablespoons pesto extra, to serve

  • ▢ 2 tablespoons fresh basil or parsley, chopped to garnish

Instructions

  • Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
  • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Top view of Pesto Grilled Chicken Avocado Salad using a pesto dressing to double as a marinade! - 11

Pesto Grilled Chicken Avocado Salad

Ingredients

Dressing:

  • 1/3 cup olive oil

  • 2 tablespoons basil pesto (homemade or store bought)

  • 2 tablespoons lemon juice (adjust to your tastes)

  • 1-2 tablespoons water (optional – for a thinner consistency)

  • 2 teaspoons garlic minced

  • 1 teaspoon salt

  • 1 pinch cracked pepper to taste

  • 4 skinless boneless chicken thigh fillets or chicken breasts

  • 4 cups Romaine lettuce or Cos lettuce leaves, washed and dried

  • 1 cucumber large, diced

  • 1 cup grape tomatoes, or cherry, diced

  • 1/2 red onion sliced

  • 1 avocado sliced

  • 1/2 cup crumbled feta

  • 2 lemon wedges to serve

  • 2 tablespoons pesto extra, to serve

  • 2 tablespoons fresh basil or parsley, chopped to garnish

Instructions

  • Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
  • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

  • Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
  • Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
  • Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

  • The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
  • The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
  • The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

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Crispy Fish Tacos

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Beef Mince Tacos (Better Than Takeout)

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Viral Smash Burger Tacos

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Easy Birria Tacos

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Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

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Korean Bulgogi BBQ Beef Tacos

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Slow Cooker Barbacoa Short Rib Tacos

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Easy Taco Salad

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Grilled Tequila Lime Chicken Taco Salad

A bowl of homemade salsa made with tomatoes, onion, garlic, Serrano peppers, jalapeños, garlic, cumin and oregano. - 21

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo is a super easy to make fresh tomato salsa you can serve with anything! From tortilla chips to tacos, enchiladas or Carne Asada - 22

Pico De Gallo

Top view of The best, creamy Guacamole is so easy to make and better than anything found in a jar! Homemade Guacamole takes minutes to make and is so incredibly delicious! Perfect for a party as an appetizer OR just a simple snack! Use as a topping for your favourite fajitas, tacos and even carnitas. - 23

Best Creamy Guacamole