How to Make the Perfect Grilled Chicken Salad Bowl
1. Grill the Chicken
Season the chicken breast with salt, black pepper, and garlic powder.
Grill over medium heat for 5–6 minutes per side, or until cooked through (internal temp: 165°F).
Let the chicken rest for 5 minutes before slicing to keep it juicy.
2. Make the Avocado Dressing
In a blender or small food processor, combine:
Avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper.
Blend until creamy and smooth. Taste and adjust seasoning as needed.
3. Build Your Salad Bowl
In a large serving bowl, layer the romaine or mixed greens.
Top with diced avocado, cherry tomatoes, cucumber slices, and grilled corn.
Add the sliced grilled chicken right on top.
4. Drizzle & Garnish
Spoon over the creamy avocado dressing generously.
Add chili flakes if you like a little heat. A sprinkle of extra pepper or a squeeze of lemon is welcome, too.
5. Toss & Enjoy
Toss gently to coat everything in that rich, tangy dressing, or serve layered for a more photogenic meal.
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Nutrition at a Glance
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~550 per serving
Protein: ~40g
Fiber: ~10g
Healthy Fats: From avocado and olive oil
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Make It Your Own
Vegetarian? Swap the grilled chicken for chickpeas or grilled tofu.
Low-carb? Skip the corn and bump up the greens.
Meal prep? Store the dressing separately to keep everything fresh for up to 3 days.
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Final Bite
This grilled chicken and avocado salad bowl isn’t just a healthy lunch—it’s a satisfying meal that fuels your body and delights your taste buds. With the creamy avocado dressing tying everything together, it’s the kind of bowl you’ll find yourself making on repeat.
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