Description
This vibrant Grilled Chicken & Avocado Salad Bowl combines smoky grilled chicken with fresh mixed greens and a creamy avocado dressing for a nutritious and flavorful meal that’s ready in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 1 grilled chicken breast, sliced
- 2 cups romaine or mixed greens
- ½ avocado, diced
- ½ cup cherry tomatoes, chopped
- ½ cup cucumber, sliced
- ½ cup grilled corn
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp chili flakes (optional)
Dressing Ingredients
- ½ avocado
- ¼ cup Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Grill the Chicken: Season the chicken breast with sea salt, black pepper, and garlic powder. Preheat your grill to medium-high heat and cook the chicken for 5-6 minutes on each side until fully cooked through. Remove from heat and let it rest for a few minutes before slicing to retain juiciness.
- Make the Dressing: In a blender, combine the remaining avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper. Blend until the mixture is smooth and creamy, adjusting seasoning if needed.
- Assemble the Bowl: In a large bowl, place the romaine or mixed greens as a base. Top with diced avocado, chopped cherry tomatoes, sliced cucumber, grilled corn, and the sliced grilled chicken breast.
- Drizzle with Dressing: Pour the creamy avocado dressing evenly over the salad bowl. For a spicy kick, sprinkle chili flakes on top as desired. Serve immediately and enjoy.
Notes
- Ensure the chicken is rested after grilling to keep it juicy and tender.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Grilled corn adds a smoky sweetness but can be substituted with fresh or roasted corn.
- For a vegetarian option, omit the chicken and add grilled tofu or chickpeas.
- Adjust chili flakes based on your spice preference or omit entirely for a milder flavor.
