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Grilled Chicken & Avocado Salad Bowl Recipe
Ash Tyrrell

Grilled Chicken & Avocado Salad Bowl Recipe

I still remember the first time I whipped up this Grilled Chicken & Avocado Salad Bowl — it became an instant hit at my table. There’s something about the smoky grilled chicken and buttery avocado that feels both fresh and indulgent. I made it on a busy weeknight, and everyone asked for seconds!
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 grilled chicken breast sliced – use fresh chicken rather than frozen for juicier, tender results.
  • 2 cups romaine or mixed greens – crisp greens give the bowl structure and freshness.
  • 1/2 avocado diced – choose ripe avocados that yield slightly when pressed.
  • 1/2 cup cherry tomatoes chopped – they add sweetness and vibrant color.
  • 1/2 cup cucumber sliced – gives refreshing crunch and balance.
  • 1/2 cup grilled corn – grilled or lightly charred corn adds smoky sweetness.
  • 1 tbsp olive oil – extra-virgin olive oil provides the best flavor.
  • 1/2 tsp black pepper – freshly ground enhances taste.
  • 1/2 tsp garlic powder – boosts savory flavor in the chicken.
  • 1/2 tsp sea salt – balances and enhances all ingredients.
  • 1/2 tsp chili flakes optional – adds a gentle spicy kick.
  • 1/2 avocado – provides creamy texture.
  • 1/4 cup Greek yogurt – makes dressing rich while staying light.
  • 1 tbsp lemon juice – keeps flavor fresh and prevents browning.
  • 1 garlic clove minced – fresh garlic gives stronger flavor.
  • 2 tbsp olive oil – smooths the dressing.
  • 1/2 tsp salt – balances acidity.
  • 1/2 tsp black pepper – adds depth and mild heat.

Method
 

  1. Season chicken with salt, pepper, and garlic powder evenly. Allow it to sit briefly so flavors absorb into the meat. Proper seasoning ensures the chicken stands out in the salad.
  2. Grill chicken over medium heat until fully cooked and lightly charred. Let it rest a few minutes to retain juices. Slice into strips or cubes for easy serving.
  3. Combine avocado, yogurt, lemon juice, garlic, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Adjust thickness with a little water if needed.
  4. Add greens to a large bowl and layer with cucumber, tomatoes, corn, and diced avocado. Arrange ingredients evenly for balanced bites and appealing presentation.
  5. Place sliced chicken over the salad and drizzle dressing on top. Add chili flakes if desired. Serve immediately while ingredients remain crisp and fresh.

Notes

  • I always let chicken rest before slicing so it stays juicy.
  • I use fully ripe avocados for smoother dressing texture.
  • I cut vegetables evenly so every bite tastes balanced.
  • I chill the dressing before serving to enhance freshness.
  • I make sure salad greens are completely dry to avoid soggy texture.