Grilled Turmeric-Spiced Chicken Salad with Avocado

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy grilled chicken marinated in turmeric and spices served over fresh mixed greens with creamy avocado and a citrus dressing. This Mediterranean-inspired healthy bowl recipe (high protein, gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, ground turmeric, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp, divided extra virgin olive oil
• 3/4 tsp, divided salt
• 1/4 tsp black pepper
• 4 cups mixed salad greens
• 1 medium, diced ripe avocado
• 1 cup, halved grape tomatoes
• 1 small, thinly sliced cucumber
• 2 tbsp fresh lemon juice
• 1 tsp honey

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, whisk together 1 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this marinade evenly over 2 boneless skinless chicken breasts (6 oz each). Let marinate for 15 minutes at room temperature.
2. Step 2: Preheat grill or grill pan over medium-high heat. Drizzle the grill with 1 tbsp extra virgin olive oil to prevent sticking. Grill chicken breasts for 6-7 minutes per side until firm to the touch and internal temperature reaches 165°F.
3. Step 3: While chicken cooks, toss 4 cups mixed salad greens with 1 cup halved grape tomatoes, 1 small thinly sliced cucumber, and 1 diced medium avocado in a large bowl.
4. Step 4: In a small bowl, whisk 2 tbsp fresh lemon juice, 1 tsp honey, and a pinch of 1/4 tsp salt to make the dressing.
5. Step 5: Slice grilled chicken into strips and arrange on top of the salad. Drizzle the lemon-honey dressing over the salad and gently toss just before serving.