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Chef Megan Mitchell

Online Cookbook

Grilled Avocado and Chicken Salad

Grilled Avocado and Chicken Salad


  • 1 large Hass avocado
  • 1 store bought rotisserie chicken
  • 3 ounces feta cheese, preferably goat milk
  • 1/4 cup basil, chiffonade
  • 5 ounces spring greens mix
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 tbsp. whole grain mustard
  • 2 tsp. honey
  • Salt and pepper, to taste


  1. Preheat a grill or grill pan to medium high heat. Clean and oil the grates.

  2. Spilt an avocado in half and remove the pit. Place cut side down on the preheated grill and cook for 3-5 minutes until grill marks form. Flip and cook 2 more minutes. 

    Remove from heat, and let cool slightly. Once cool enough to handle, peel and chop into 1/2 inch cubes. Set aside. 

  3. Shred the chicken into large chunks, using mainly the breast meat. Set aside.

    To make the dressing, combine everything in a small bowl or jar and mix. Taste for seasoning. 

  4. To make one salad place some of the spring mix in a bowl or plate. Top with a sprinkling of feta, some of the basil, shredded chicken and chopped, grilled avocado. Drizzle with dressing.

    Recipe makes up to 4 salads.

    Recipe Courtesy of Megan Mitchell

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