Description
A vibrant and healthy Grilled Chicken & Avocado Salad Bowl featuring perfectly grilled chicken breast, fresh greens, and a creamy avocado yogurt dressing. This quick and easy recipe combines grilled vegetables and a zesty homemade dressing for a nutritious meal perfect for lunch or dinner.
Ingredients
Scale
For the Salad:
- 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)
For the Dressing:
- 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 the grill to medium-high heat. Place the chicken breast on the grill and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove from heat and allow it to rest for a few minutes before slicing.
- Make the Dressing: In a blender, combine the avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper. Blend the ingredients until you achieve a smooth and creamy consistency. Adjust seasoning if necessary.
- Assemble the Bowl: In serving bowls, add the romaine or mixed greens as the base. Top evenly with diced avocado, chopped cherry tomatoes, sliced cucumber, grilled corn, and the sliced grilled chicken breast.
- Drizzle with Dressing: Pour the prepared creamy avocado dressing generously over the salad bowls. For an extra kick, sprinkle chili flakes over the top if desired. Serve immediately for the best flavor and freshness.
Notes
- You can substitute romaine with kale or any mixed greens of your choice.
- Grilled corn can be replaced with roasted or boiled corn if a grill is unavailable.
- Adjust the chili flakes according to your preferred spice level or omit for a milder taste.
- If you don’t have a blender, you can finely mash the avocado and whisk ingredients for the dressing manually.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 2 days.
