Pesto Grilled Chicken Avocado Salad
This Pesto Grilled Chicken Avocado Salad provides 9g protein and 376 calories per serving—a lighter lunch suited for high-volume training days. Quick prep produces 4 servings on the stovetop, making it a side-dish option rather than a standalone meal. Use as a carb-cycling complement when your main protein comes from other sources.
Ingredients
- •Olive oil(80g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Basil Pesto, Prepared(30g)
- •Lemon Juice, Fresh(30g)
- •1-2 tablespoons water ((optional -- for a thinner consistency))
- •Garlic(10g)
- •1 teaspoon salt
- •1 pinch cracked pepper (to taste)
- •Chicken Thigh, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Lettuce, Romaine(960g)
- •Cucumber
- •Tomato, Cherry(240g)
- •Yellow Onion
- •Avocado
- •Cheese, Feta, Crumbled(120g)
- •2 lemon wedges (to serve)
- •Basil Pesto, Prepared(30g)
- •2 Tablespoons Fresh Basil (Or Parsley, Chopped To Garnish)
Instructions
- 1Whisk together the basil pesto, lemon juice, fresh garlic, and olive oil in a large bowl. Divide the mixture evenly—pour half into a shallow dish for marinating and refrigerate the other half in a separate container to use as dressing later.
- 2Add the chicken thighs to the shallow dish with marinade, turning to coat evenly. Marinate for 15–30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 3While the chicken marinates, prepare all salad vegetables: chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes, thinly slice the onion, and cut the avocado into chunks. Toss together in a large bowl.
- 4Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat for 1–2 minutes until shimmering. Place the chicken thighs in the pan and cook for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F.
- 5Remove the chicken from heat and let rest for 5 minutes. Slice the chicken into bite-sized pieces.
- 6Divide the salad base evenly into 4 airtight containers while still at room temperature. Top each container with an equal portion of the sliced chicken.
- 7Divide the reserved pesto dressing equally among the 4 containers, drizzling it over the chicken and salad.
- 8Sprinkle each container with crumbled feta cheese. Seal the containers and refrigerate until ready to serve.
Nutrition — Per Serving
376
calories
9g
protein
33g
fat
- Carbohydrates
- 14g
- Saturated fat
- 7.9g
- Sodium
- 455 mg
- Dietary fiber
- 6.1g
4 servings per batch · ~375g each
Macro data sourced from USDA FoodData Central
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How much protein does Pesto Grilled Chicken Avocado Salad have per serving?
Each serving has 9g of protein and 376 calories, with 33g fat and 14g carbs. This is a lower-protein option that works better as a side or lighter meal rather than a standalone protein source.
How long does Pesto Grilled Chicken Avocado Salad take to prep?
Quick prep time on the stovetop with 4 servings per batch makes this salad fast to assemble for lighter meals. You'll have 4 portions ready without extended cooking or preparation.
Is Pesto Grilled Chicken Avocado Salad good for fat loss?
At 376 calories per serving with only 9g protein, this salad is better used as a side dish alongside a higher-protein main during fat loss phases. The protein content is too low to serve as your primary protein source when cutting.
