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Grilled Chicken Salad with Creamy Avocado Dressing

A vibrant, nutrient-packed salad featuring smoky grilled chicken, sweet corn, fresh veggies, and a rich homemade avocado lime dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 lb chicken breast boneless, skinless
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup sweet corn kernels
  • 1 English cucumber sliced
  • 1 avocado sliced
Avocado Lime Dressing
  • 1 ripe avocado
  • 1 lime lime juice freshly squeezed
  • 0.5 cup cilantro fresh
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2-4 tbsp water to thin

Equipment

  • Grill Pan or Grill
  • Blender or Food Processor
  • Chef's Knife
  • Cutting Board

Method
 

  1. Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
  2. Heat a grill or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked (165°F). Let rest for 5 minutes before slicing.
  3. While chicken cooks, chop lettuce, halve tomatoes, slice cucumbers, and slice the avocado for the salad.
  4. In a blender, combine avocado, lime juice, cilantro, olive oil, garlic, salt, and pepper. Blend until smooth.
  5. Add water one tablespoon at a time to the dressing while blending until it reaches a pourable consistency.
  6. Assemble the salad by placing lettuce in a bowl, arranging veggies in sections, and placing sliced chicken in the center.
  7. Drizzle generously with the creamy dressing and serve immediately.

Notes

Store dressing separately if meal prepping. It stays green for up to 3 days due to the lime juice.