Description
This Grilled Chicken & Avocado Salad Bowl is a fresh, nutritious meal perfect for a quick lunch or light dinner. Featuring perfectly grilled chicken breast, crisp mixed greens, and a creamy homemade avocado dressing, this salad balances protein, healthy fats, and veggies in every bite. The optional chili flakes add a subtle heat kick, making it an exciting and flavorful dish.
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 evenly with salt, black pepper, and garlic powder. Preheat a grill or grill pan on medium-high heat. Cook the chicken for 5 to 6 minutes on each side until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and allow it to rest for a few minutes before slicing it thinly to keep it juicy and tender.
- Make the Dressing: In a blender, combine the diced avocado, Greek yogurt, fresh lemon juice, minced garlic, olive oil, salt, and black pepper. Blend all the ingredients until the mixture becomes smooth and creamy. Adjust seasoning if needed to balance the flavors.
- Assemble the Bowl: In serving bowls, start by layering the romaine or mixed greens. Add the diced avocado, chopped cherry tomatoes, sliced cucumber, and grilled corn evenly on top. Place the sliced grilled chicken breast over the salad ingredients for a hearty touch.
- Drizzle with Dressing: Generously pour the creamy avocado dressing over the salad bowls. For an optional spice dimension, sprinkle some chili flakes on top to add a subtle heat. Serve immediately to enjoy the fresh, vibrant flavors together.
Notes
- Allow the grilled chicken to rest after cooking to maintain juiciness.
- The creamy avocado dressing can be made ahead and stored in the fridge for up to 2 days.
- This salad is versatile; feel free to swap grilled corn for roasted sweet potatoes or other favorite veggies.
- For a lower-fat option, substitute Greek yogurt with a low-fat variety or omit olive oil in the dressing.
- Chili flakes are optional and can be adjusted or omitted for milder taste.
