Grilled Chicken and Avocado Salad Bowl
Sliced grilled chicken over crisp greens, corn, tomatoes, and cucumber with a creamy avocado yogurt dressing.
Equipment
- Grill or grill pan
- Blender
- Meat thermometer
- Cutting board
- Two serving bowls
Ingredients
Main Ingredients
- 8 oz boneless skinless chicken breast about 1 large breast, pounded even
- 3 tbsp olive oil 1 tablespoon for the chicken and 2 tablespoons for the dressing
- ½ tsp garlic powder
- ½ tsp salt 1/4 teaspoon for the chicken and 1/4 teaspoon for the dressing
- ½ tsp black pepper 1/4 teaspoon for the chicken and 1/4 teaspoon for the dressing
- ¼ tsp red pepper flakes optional
- 2 cup chopped romaine or mixed greens
- 1 ripe avocado half diced and half blended into the dressing
- ½ cup cherry tomatoes halved
- ½ cup sliced cucumber
- ½ cup grilled corn kernels
- ¼ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 cloves garlic minced
- 1 tbsp water plus up to 1 more tablespoon to thin the dressing
Instructions
Cooking
- Season and grill. Rub the chicken with 1 tablespoon of oil and the garlic powder, salt, and pepper, then grill over medium high heat 5 to 6 minutes per side to 165 degrees F.
- Rest. Rest the chicken 5 minutes on a clean plate, then slice it thin.
- Blend. Blend half the avocado with the yogurt, lemon juice, garlic, 2 tablespoons oil, salt, pepper, and water until smooth.
- Assemble. Divide greens, diced avocado, tomatoes, cucumber, and corn between two bowls.
- Top. Add the chicken, drizzle with the dressing, and finish with red pepper flakes.
Notes
Substitutions: Use sour cream for the yogurt, or extra avocado and water for a dairy free dressing.
Tips: Use a clean plate for the cooked chicken and add the avocado last to keep its color.
Storage: Store parts separately. Chicken keeps 3 days and dressing 1 day. Do not freeze.