Grilled Chicken and Avocado Salad Bowl
A vibrant, protein-packed salad bowl combining smoky grilled chicken with creamy avocado dressing and fresh vegetables. The union of crisp romaine, tangy cherry tomatoes, grilled corn, and a zesty olive oil emulsion creates bold, balanced flavors perfect for quick meals or snacks.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 salad bowls
- Category: salads
- Method: Grilling
- Cuisine: American
Ingredients
1 lb skinless, boneless chicken breasts
8 cups romaine lettuce, chopped
1 cup corn on the cob, grilled and cut
1 cup cherry tomatoes, halved
1 large avocado, pitted and cubed
1/2 cup Greek yogurt
1/4 cup red onion, sliced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 tsp ground cumin
Salt and pepper to taste
Instructions
Marinate chicken in 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp cumin, salt, and pepper for 10-15 minutes
Grill chicken over medium-high heat for 5-7 minutes per side until fully cooked
Grill corn cobs for 10-12 minutes, then slice into kernels
Prepare dressing by blending avocado, Greek yogurt, remaining 1 tbsp lemon juice, 1/4 cup olive oil, 1 tsp honey, and 1/2 tsp cumin until smooth
Toss romaine, grilled corn, cherry tomatoes, and avocado with dressing
Top each bowl with chicken breast and red onion slices
Notes
For extra protein, add chickpeas or hard-boiled eggs
Dressing can be made up to 24 hours in advance and stored in air-tight containers
Store leftovers in an airtight container in the refrigerator for up to 2 days
Chicken can be baked at 400°F for 20-25 minutes if grilling isn’t preferred