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Colorful bowl of grilled chicken salad with avocado, roasted sweet potatoes, fresh figs, arugula, and cherry tomatoes topped with sesame seeds and balsamic drizzle.

Grilled Chicken Salad with Avocado, Figs & Roasted Sweet Potatoes

A colorful, protein-packed salad with grilled chicken, avocado, figs, and roasted sweet potatoes drizzled with a tangy balsamic dressing — the perfect healthy meal that’s as beautiful as it is delicious!
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Prep Time 15 minutes
Cook Time 25 minutes
Cuisine healthy, Mediterranean
Servings 2
Calories 480 kcal

Ingredients
  

For the Salad:

  • 2 grilled chicken breasts seasoned with salt, pepper & olive oil
  • 2 cups fresh arugula or mixed greens
  • 1 avocado sliced
  • 1 cup roasted sweet potatoes cubed
  • 4 fresh figs halved
  • ½ cup cherry tomatoes halved
  • 2 tbsp crumbled feta cheese optional
  • 1 tsp black sesame seeds for garnish

For the Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Instructions
 

  • Prepare the chicken: Grill or pan-sear chicken breasts with olive oil, salt, and pepper until golden brown and fully cooked. Let rest, then slice thinly.
  • Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss cubes of sweet potato with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway through.
  • Assemble the salad: In a large bowl, layer arugula, roasted sweet potatoes, cherry tomatoes, figs, and avocado.
  • Add the chicken: Place sliced grilled chicken on top.
  • Drizzle the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Drizzle over the salad before serving.

Notes

Tips & Variations

Vegetarian option: Replace chicken with chickpeas or grilled halloumi.
Vegan version: Skip cheese and use maple syrup instead of honey.
Meal prep tip: Store dressing separately and toss before serving.
Seasonal twist: Swap figs for pears or pomegranate seeds in winter.
Make it heartier: Add quinoa or farro for extra fiber and texture.

Storage

Store undressed salad in an airtight container for up to 2 days in the fridge.
Keep dressing in a small jar separately.
Avoid freezing — fresh ingredients lose texture.
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