Grilled Chicken, Vegetable and Avocado Salad

This Grilled Chicken, Vegetable and Avocado Salad screams summertime, but will satisfy you anytime of year. Crisp lettuce topped with juicy grilled chicken and vegetables, creamy avocados and your favorite vinaigrette dressing is a simple but delicious flavor combination. This Grilled Chicken, Vegetable and Avocado Salad combines seemingly simple flavors to create a dish bursting with flavor! I love how all the vegetables and the chicken get those gorgeous grill marks too. It just reminds me of summer and outdoor family barbecues. This salad is great to put out for a party too, which I love. It looks really beautiful on a table, and everyone can pick and choose what they want!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 780 kcal per serving

Ingredients

¼ cup - olive oil
1 - lemon
3 tablespoons - low sodium soy sauce
1 tbsp - worcestershire sauce
¼ cup - coconut or brown sugar
½ tsp - garlic powder
½ tsp - onion powder
1 tsp - kosher salt
pepper
2 pounds - chicken breasts or thighs, boneless and skinless
1 - eggplant
2 - zucchini
1 - red onion
2 ears - corn on the cob
2 - avocados
2 tablespoons - olive oil
2 teaspoons - kosher salt
1 cup - cherry tomatoes
2 heads - romaine or baby gem lettuce
1 recipe - your favorite vinaigrette

Instructions

Place the ¼ cup olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, 1 tsp of salt and pepper in a bowl or bag and whisk to combine.
Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.
Place the vegetables in a bowl or on a baking sheet, brush with 2 tbsp olive oil and sprinkle with 2 tsp salt making sure all surfaces are coated.
Preheat grill to medium/high heat.
Place the chicken on the grill and cook for 6-7 minutes per side or until chicken is firm to the touch and golden or until a meat thermometer reads 160°F.
Grill the vegetables for several minutes per side or until golden and fork tender.
Remove the chicken and vegetables to a large plate or baking sheet and cool.
Place the lettuce and tomatoes on a large wooden board or salad platter.
Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad.
Top greens with grilled chicken, vegetables and tomatoes.
Drizzle with Citrus Herb Vinaigrette or favorite store bought vinaigrette.

Nutrition