Grilled Chicken and Avocado Salad Bowl

A vibrant, protein-packed bowl that combines the smoky flavors of grilled chicken with creamy avocado and crisp veggies. It’s refreshing, nourishing, and perfect for a wholesome meal any time.

Why You’ll Love This Recipe

I love how this salad bowl brings together bold, satisfying flavors and textures. The tender, smoky grilled chicken pairs beautifully with creamy avocado and crunchy vegetables. The homemade avocado dressing adds a tangy, rich touch that ties everything together. It’s nutritious, colorful, and keeps me full without feeling heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 grilled chicken breast, sliced

• 2 cups of romaine or mixed greens

• ½ avocado, chopped

• ½ cup chopped cherry tomatoes

• ½ cup sliced cucumber

• ½ cup roasted corn

• 1 tablespoon olive oil

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon sea salt

• ½ teaspoon chili flakes (optional)

For the avocado dressing:

• ½ avocado

• ¼ cup Greek yogurt

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

Directions

1. Season the chicken: I coat the chicken breast with salt, pepper, and garlic powder.

2. Grill the chicken: I heat the grill and cook the chicken for about 5–6 minutes per side, until it’s fully cooked and has nice grill marks.

3. Rest and slice: I let the chicken rest for a few minutes so it stays juicy, then slice it thinly.

4. Make the dressing: I blend avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper until smooth and creamy.

5. Assemble the bowl: I layer the greens in a bowl, then add chopped avocado, cherry tomatoes, cucumber, and roasted corn.

6. Top and dress: I place the sliced grilled chicken on top and drizzle the avocado dressing over it.

7. Add a kick: I sprinkle chili flakes if I’m craving a bit of heat.

8. Serve: I toss everything together and enjoy it fresh.

Servings and timing

This recipe makes 1 generous serving.

• Prep time: 10 minutes

• Cook time: 12 minutes

• Total time: About 22 minutes

storage/reheating

If I have leftovers, I store the grilled chicken, veggies, and dressing separately in airtight containers in the fridge. The chicken and veggies stay good for up to 3 days; the dressing for about 2 days.
To reheat, I gently warm the chicken in the microwave or on the stovetop, then toss it back into the salad just before serving to keep the dressing and veggies fresh.

FAQs

How can I meal prep this salad for the week?

I’d grill multiple chicken breasts and chop all the veggies ahead of time. I store them separately and assemble fresh each day—this keeps the ingredients crisp and tasty.

Can I use a different protein instead of chicken?

Absolutely. I’ve tried salmon, shrimp, turkey, and even tofu. Any grilled protein works great with the flavors here.

Is there a dairy-free option for the dressing?

Yes! I swap the Greek yogurt with dairy-free yogurt or just use extra avocado and olive oil for a creamy, dairy-free version.

Can I add other toppings for more flavor?

Definitely. I’ve added feta cheese, olives, roasted nuts, or seeds. They all add great flavor, texture, and extra nutrition.

How do I make this spicier?

I mix a pinch of cayenne into the dressing or sprinkle jalapeños on top. I also sometimes use smoked paprika in the seasoning for extra warmth.

Conclusion

This grilled chicken and avocado salad bowl is a go-to for me whenever I want a meal that’s both healthy and indulgent. It’s easy to make, packed with flavor, and customizable to whatever ingredients I have on hand. I hope you enjoy it as much as I do—fresh, satisfying, and always delicious!