A fresh, protein-packed salad loaded with juicy grilled chicken, creamy avocado, crisp veggies, and a zesty homemade avocado dressing. Light, satisfying, and perfect for meal prep or a quick lunch!
Servings & Timing
Prep Time: 15 minutes
Cook Time: 10 minutes (if grilling chicken fresh)
Total Time: 25 minutes
Yield: 2 servings
Dietary Tags: High-Protein, Gluten-Free, Low-Carb
📝 Ingredients
For the Salad:
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1 grilled chicken breast, sliced
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2 cups romaine or mixed greens
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½ avocado, diced
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½ cup cherry tomatoes, chopped
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½ cup cucumber, sliced
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½ cup grilled corn
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1 tbsp olive oil
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp sea salt
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½ tsp chili flakes (optional)
For the Avocado Dressing:
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½ avocado
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¼ cup Greek yogurt
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1 tbsp lemon juice
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1 garlic clove, minced
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2 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
🔪 Instructions
Step 1: Prep the Chicken & Veggies
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If not already cooked, grill or pan-sear the chicken breast. Slice thinly.
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In a large salad bowl, combine the greens, diced avocado, cherry tomatoes, cucumber, and grilled corn.
Step 2: Season & Toss
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Drizzle 1 tbsp olive oil over the salad.
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Sprinkle with black pepper, garlic powder, sea salt, and chili flakes if using. Toss lightly.
Step 3: Make the Avocado Dressing
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In a blender or food processor, combine the avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
Step 4: Assemble & Serve
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Top the salad with sliced grilled chicken.
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Drizzle with avocado dressing or serve it on the side. Enjoy!
💡 Notes & Tips
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Grill tip: Use leftover or meal-prepped chicken to save time.
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Corn shortcut: Use frozen grilled corn kernels, warmed in the microwave.
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Spice it up: Add a pinch of smoked paprika or cayenne to the dressing for extra flavor.
📸 Step-by-Step Guide
(Suggested photos: prepping veggies → blending dressing → assembling salad → drizzling dressing → plated salad)
Pro Tip: For extra crunch, add a sprinkle of roasted pumpkin seeds or sunflower seeds (adds points).
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Chicken & avocado: Lean protein and healthy fats.
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Greens & veggies: Low-calorie volume and fresh texture.
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Greek yogurt dressing: Creamy, high in protein, and lower in fat than mayo-based dressings.
Substitutions:
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Swap grilled corn for roasted red peppers.
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Use light sour cream instead of Greek yogurt if preferred.
🎨 Flavor Variations & Serving Ideas
Flavor Ideas:
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Add black beans for extra fiber (adds points).
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Sprinkle with crumbled feta or cotija cheese for a salty kick.
Serving Suggestions:
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Pair with a cup of vegetable soup for a light, filling meal.
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Serve inside a whole wheat wrap for an easy lunch on-the-go.
🧊 Storage & Make-Ahead
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Storage: Store salad and dressing separately in the fridge for up to 3 days.
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Meal Prep Tip: Grill multiple chicken breasts and portion out salads for grab-and-go lunches.
🔎 Nutrition & W-W Points (per serving estimate)**
Calories: ~450 kcal | Protein: ~33g | Carbs: ~15g | Fat: ~28g
W-W Points (per serving including dressing):
➡️ 7 Points (based on full-fat ingredients as listed)
Lightened version (using light olive oil spray for salad and reduced-fat Greek yogurt):
➡️ 5 Points
W-W Points may vary depending on brands and portion sizes. For best accuracy, enter your exact ingredients into the W-W app.
Allergens: Dairy (Greek yogurt)
❓ Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Absolutely—it’s a great time-saver!
Q: Can I make it dairy-free?
A: Yes—use a dairy-free yogurt or skip the Greek yogurt in the dressing.
Q: Can I use another protein?
A: Definitely. Grilled shrimp or tofu would also work beautifully.
📝 The Story Behind the Recipe
This salad was inspired by my favorite summer flavors—grilled chicken, fresh corn, and creamy avocado. The homemade dressing takes just a minute to make but adds such a vibrant, tangy finish that beats store-bought dressings any day!
🗨️ Let’s Chat!
Did you make this Grilled Chicken & Avocado Salad? What toppings did you add? Drop a comment or tag me—I’d love to see your version!