Creamy Avocado Grilled Chicken Salad Bowl (Printable Version)

Juicy grilled chicken meets fresh vegetables in a wholesome bowl topped with rich, tangy avocado dressing.

# What You Need:

→ 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

→ Salad Bowl Components

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

→ Creamy Avocado Dressing

13 - 1 ripe avocado
14 - 1/3 cup plain Greek yogurt
15 - 2 tbsp freshly squeezed lime juice
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)

# Directions:

01 - Heat grill or grill pan to medium-high temperature.
02 - Brush chicken breasts with olive oil and coat evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Place seasoned chicken on preheated grill. Cook for 6-8 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - Distribute mixed greens equally among four bowls. Arrange cherry tomatoes, cucumber, red onion, and diced avocado over the greens.
05 - Combine avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper in a blender. Process until smooth and creamy. Add water one tablespoon at a time to achieve desired consistency.
06 - Top each salad bowl with sliced grilled chicken. Drizzle with creamy avocado dressing and garnish with fresh chopped cilantro.

# Expert Tips:

01 -
  • The creamy avocado dressing tastes indulgent but it's actually packed with healthy fats and protein
  • Everything comes together in under 40 minutes but it feels like something from a fancy café
  • You can prep all the components ahead and assemble when you're ready to eat
02 -
  • Letting the chicken rest before slicing is non-negotiable unless you want all those juices to run out onto your cutting board
  • The dressing thickens up in the fridge so add a splash of water before serving if you've made it ahead
  • Don't dress the entire salad if you're planning to have leftovers, keep the components separate and assemble fresh
03 -
  • Grill extra chicken at the beginning of the week and you're halfway to lunch for days
  • Invest in a good blender if you want silky smooth dressing every single time

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