Creamy Avocado Grilled Chicken Salad Bowl (Print Version)
Juicy grilled chicken meets creamy avocado and fresh crisp vegetables in a vibrant bowl drizzled with tangy rich dressing.
# What You'll Need:
→ For the Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
→ For the Salad Bowl
07 - 2 ripe avocados, diced
08 - 4 cups mixed salad greens (romaine, arugula, spinach)
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1/2 red onion, thinly sliced
12 - 1/4 cup fresh cilantro, chopped
→ For the Creamy Avocado Dressing
13 - 1 ripe avocado
14 - 1/3 cup plain Greek yogurt
15 - 2 tbsp lime juice (freshly squeezed)
16 - 2 tbsp extra virgin olive oil
17 - 1 garlic clove, minced
18 - 1/4 tsp salt
19 - 1/4 tsp black pepper
20 - 2–3 tbsp water (to thin, as needed)
# How to Make It:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
03 - Grill the chicken for 6–8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice thinly.
04 - Arrange mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado equally in four bowls.
05 - In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper. Blend until smooth. Add water, a tablespoon at a time, until desired consistency is reached.
06 - Top each salad bowl with sliced grilled chicken. Drizzle with creamy avocado dressing and finish with chopped cilantro.
# Expert Advice:
01 -
- You get that perfect combination of warm, smoky chicken against cool, crisp vegetables
- The creamy avocado dressing tastes indulgent but is actually packed with healthy fats
02 -
- The dressing thickens in the fridge, so thin it with a splash of water before serving leftovers
- Do not skip resting the chicken, those 5 minutes make the difference between juicy and dry
03 -
- Heat your grill pan for at least 5 minutes before adding the chicken for better sear marks
- Taste your dressing before serving and add more lime or salt as needed