Grilled Chicken Salad With Avocado Recipe - Kosher

Overview

A fresh, protein-rich, kosher meat meal featuring grilled chicken breast, creamy avocado, crisp vegetables, and a bright lemon-herb dressing. This recipe is pareve-friendly except for the chicken (meat), making it suitable for a fleishig meal. Ensure all packaged ingredients bear reliable kosher certification.

Servings

4 servings

Yield

Approximately 4 entrée-sized salads (about 6 cups total salad base + 4 grilled chicken breasts)

Prep Time

20 minutes

Cook Time

12–15 minutes

Total Time

35 minutes

Difficulty

Easy

Cooking Vessel

Outdoor grill or stovetop grill pan
Mixing bowls
Tongs
Chef’s knife & cutting board (designated for meat)
Instant-read thermometer (recommended)

Ingredients

For the Grilled Chicken

4 boneless, skinless chicken breasts (about 1½–2 lbs total), kosher-certified
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano

For the Salad

6 cups romaine lettuce, chopped (or mixed greens)
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ small red onion, thinly sliced
1 large avocado, diced
¼ cup fresh parsley, chopped

For the Lemon-Herb Dressing

3 tablespoons extra-virgin olive oil
1½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard (check kosher certification)
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

1. Marinate the Chicken

In a bowl, whisk olive oil, lemon juice, garlic, salt, pepper, paprika, and oregano.
Coat chicken breasts thoroughly.
Marinate for at least 15 minutes (or up to 4 hours refrigerated).

2. Grill the Chicken

Preheat grill or grill pan to medium-high heat (about 400°F).
Lightly oil grates.
Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F.
Remove and rest 5 minutes before slicing.

3. Prepare the Salad Base

In a large bowl, combine lettuce, tomatoes, cucumber, red onion, parsley, and avocado.
Toss gently to avoid mashing the avocado.

4. Make the Dressing

Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
Adjust seasoning to taste.

5. Assemble

Slice grilled chicken against the grain.
Divide salad among plates.
Top with warm sliced chicken.
Drizzle dressing just before serving.

Nutritional Information (Approximate per Serving)

Calories: 420
Protein: 38g
Fat: 28g
Carbohydrates: 12g
Fiber: 5g
Sugars: 4g
Sodium: 480mg

Values may vary based on portion size and ingredient brands.

Dietary Adaptations

Low-Carb / Keto: Omit honey from dressing.
Paleo: Replace Dijon with additional lemon juice.
Whole30: Omit honey and mustard; use compliant mustard if available.
Dairy-Free: Naturally dairy-free (meat meal compliant).
Vegetarian Option: Substitute grilled portobello mushrooms or tofu (ensure kosher pareve certification).

Tips & Troubleshooting

Dry Chicken: Avoid overcooking; use thermometer for precision.
Uneven Cooking: Pound chicken breasts to even thickness before marinating.
Avocado Browning: Toss diced avocado in a little lemon juice before adding.
Flavor Enhancement: Add a pinch of cumin or smoked paprika for depth.
Meal Prep: Store dressing separately; assemble just before serving.

Serving Suggestions

Serve with warm pita (kosher pareve) or grilled sourdough.
Pair with Israeli couscous (pareve) for a more substantial meal.
Complement with iced mint tea or sparkling water with lemon.

Notes

Maintain strict separation of meat and dairy utensils and preparation areas.
If serving at a Shabbat lunch, grill chicken in advance and serve at room temperature.
For presentation, fan sliced chicken over salad and finish with freshly cracked pepper and a squeeze of lemon.

This balanced, fresh dish is ideal for weeknight dinners, Shabbat lunches, or light holiday meals within kosher dietary guidelines.