Grilled Chicken and Avocado Salad Bowl

Ingredients :

For the Salad Bowl:

• 1 grilled chicken breast, sliced
• 2 cups romaine or mixed greens
• 1/2 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/2 cup cucumber, sliced
• 1/2 cup grilled corn
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon chili flakes (optional)

For the Avocado Dressing:

• 1/2 avocado
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 tampon black pepper

Directions:

1. Grill the chicken: Season the chicken breast with a pinch of salt, pepper, and garlic powder. Grill over medium heat for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice into strips.
2. Prepare the veggies: While the chicken is grilling, chop the romaine or mixed greens, halve the cherry tomatoes, slice the cucumber, dice the avocado, and grill the corn (or use leftover grilled corn). Set all ingredients aside.
3. Mix the avocado dressing: In a small blender or food processor, combine 1/2 avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy. If it’s too thick, you can add 1–2 teaspoons of water to thin it slightly.
4. Assemble the salad bowl: In a large bowl, lay down the greens as your base. Arrange the grilled chicken, avocado, cherry tomatoes, cucumber, and grilled corn on top. Drizzle with olive oil, and sprinkle with black pepper, garlic powder, sea salt, and chili flakes if desired.
5. Serve with dressing: Serve the salad immediately, with the avocado dressing on the side or drizzled on top. Best enjoyed fresh!

Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Calories per serving: Approx. 450 |  Servings: 2

Bon appétit and happy cooking!