Fresh, colorful, and loaded with protein — this Grilled Chicken Avocado Salad Bowl layers smoky grilled chicken over crisp greens with creamy avocado, jammy boiled eggs, sweet corn, juicy cherry tomatoes, and cool cucumber, all tied together with a tangy herb dressing. It’s the kind of salad that eats like a meal.
Ingredients
- 1 1/2 lbs (680g) chicken breast
- 2 tablespoons olive oil, plus more for the grill
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 6 cups mixed salad greens
- 2 ripe avocados, sliced
- 3 large eggs, boiled 7 minutes and halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 cup corn kernels (fresh, frozen-thawed, or grilled)
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill or parsley, chopped
- 1 small garlic clove, grated
Instructions
- Season the chicken: Rub the chicken with olive oil, smoked paprika, garlic powder, half the salt, and half the pepper. Rest 10 minutes.
- Grill: Grill over medium-high heat 6–7 minutes per side until charred and cooked through (165°F / 74°C inside). Rest 5 minutes, then slice.
- Make the dressing: Whisk the Greek yogurt, mayonnaise, lemon juice, dill, grated garlic, and remaining salt and pepper. Thin with a spoonful of water if needed.
- Assemble the bowls: Divide the greens among bowls. Arrange the sliced chicken, avocado, halved eggs, tomatoes, cucumber, and corn in colorful rows over the top.
- Dress and serve: Drizzle generously with the creamy herb dressing and serve immediately.
Pro tip: For the prettiest bowls, slice the avocado and fan it out, and add the dressing at the very last second so the greens stay crisp and vibrant.
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Estimated nutrition per serving: 430 calories, 38g protein, 22g carbs, 23g fat.
