Creamy Avocado Grilled Chicken Salad Bowl (Printer-friendly)

Juicy grilled chicken meets creamy avocado in this vibrant salad bowl with fresh vegetables and tangy dressing.

# What You Need:

→ For the Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon 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 tablespoons freshly squeezed lime juice
16 - 2 tablespoons extra virgin olive oil
17 - 1 garlic clove, minced
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 2-3 tablespoons 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 thoroughly with garlic powder, smoked paprika, salt, and pepper on both sides.
03 - Grill the chicken for 6 to 8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - Arrange mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado equally in four serving 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, one tablespoon at a time, until desired consistency is reached.
06 - Top each salad bowl with sliced grilled chicken, drizzle generously with creamy avocado dressing, and finish with chopped cilantro.

# Expert Tips:

01 -
  • The creamy dressing hits every rich and tangy note you crave without heavy cream
  • Everything comes together in under 40 minutes even on your busiest weeknights
  • You can prep all the components ahead and assemble when hunger strikes
02 -
  • Letting the chicken rest for those full 5 minutes makes all the difference between juicy and dry meat
  • The dressing thickens in the fridge, so always thin it with a splash of water before serving leftovers
03 -
  • Grill extra chicken breasts and use them throughout the week for wraps, sandwiches, or quick snacks
  • If your dressing tastes too tart, add a tiny pinch of sugar or honey to balance the lime

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