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Grilled chicken salad with avocado and a hard-boiled egg

average rating is 3 out of 5, based on 150 votes

Discover a delightful harmony of flavors with our Grilled Chicken Salad featuring succulent chicken, creamy avocado, and the richness of a hard-boiled egg. This low-carb, high-protein recipe is a perfect choice for a nutritious and satisfying meal.

Serving Suggestions/Tips:

Add a sprinkle of toasted nuts or seeds for extra crunch.

For added zing, drizzle with a squeeze of fresh lemon or lime juice.



Prep Time


Total Time







Low-carb High-protein Diabetic-friendly Gluten-free Dairy-free Keto-friendly Paleo-friendly Nutritious Fresh Salad Avocado Chicken Hard-Boiled Egg Healthy Fats Fiber-rich Nutrient-packed.


For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • Salt and pepper to taste

For the Salad:

  • 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)

  • 1 medium avocado, diced

  • 2 hard-boiled eggs, sliced

  • 1/4 cup cherry tomatoes, halved

  • 1/4 cup cucumber, sliced

  • 1/4 cup red onion, thinly sliced

  • 2 tablespoons chopped fresh cilantro or parsley (optional)

For the Dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste


  1. Preheat your grill or grill pan over medium-high heat.

  2. In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. Brush the chicken breasts with the mixture on both sides.

  3. Grill the chicken breasts for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes before slicing it.

  4. While the chicken is grilling, prepare the salad ingredients. Divide the mixed salad greens between two serving plates.

  5. Add the diced avocado, sliced hard-boiled eggs, cherry tomatoes, cucumber, and red onion on top of the salad greens.

  6. In a small bowl, whisk together the dressing ingredients - olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.

  7. Drizzle the dressing over the salads.

  8. Once the chicken has rested, slice it into thin strips and divide it between the two salads.

  9. Garnish the salads with chopped fresh cilantro or parsley (optional).

  10. Serve the Grilled Chicken Salad immediately and enjoy the low-carb, high-protein goodness!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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