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A vibrant High Protein Grilled Chicken Avocado Salad in a white bowl, topped with fresh greens and a light vinaigrette.

Vibrant High Protein Grilled Chicken Avocado Salad

This is a robust, protein-packed meal that transforms simple grilled chicken and creamy avocado into a complete and satisfying dish. It features the warm, smoky char of grilled chicken against cool, buttery avocado, crisp greens, and a simple yet delicious creamy, tangy yogurt dressing, proving that healthy eating can be vibrant and flavorful.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: American, Southwestern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 1 lb total
  • 1 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 large head of romaine lettuce, chopped
  • 2 ripe avocados, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup plain Greek yogurt
  • Juice of 1/2 lime
  • 1 tbsp chopped fresh cilantro optional
  • 1-2 tsp water, as needed to thin dressing

Equipment

  • Grill
  • Tongs
  • Instant-read meat thermometer
  • Shallow dish or zip-top bag
  • Cutting board
  • Chef's knife
  • Large salad bowl
  • Small bowl
  • Whisk

Method
 

  1. In a shallow dish or a zip-top bag, combine the chicken breasts with the olive oil, juice of one lime, chili powder, cumin, garlic powder, salt, and pepper. Turn the chicken to coat it evenly. Let it marinate at room temperature for at least 20 minutes, or up to 4 hours in the refrigerator.
  2. Preheat your grill to medium-high heat. Place the marinated chicken on the grates and cook for about 6-8 minutes per side, until a nice char is formed and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes.
  3. While the chicken is resting, assemble the salad base. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
  4. In a small bowl, whisk together the Greek yogurt, the juice of the remaining half lime, and the chopped cilantro (if using). Season with a pinch of salt and pepper. Whisk in a splash of water, a teaspoon at a time, until the dressing reaches a smooth, pourable consistency.
  5. Slice the rested chicken into strips or cubes. Add the chicken to the large salad bowl. Gently add the diced avocados. Drizzle the creamy dressing over everything and toss gently until just combined, being careful not to mash the avocado. Serve immediately.

Notes

Kitchen Tips:
- Don't crowd the grill; ensure space between chicken breasts for even cooking and a better char.
- Add the avocado at the very end, right before dressing and serving, to prevent it from browning or becoming mushy.
- For meal prep, grill the chicken, chop the veggies (except avocado), and mix the dressing ahead of time. Store separately and assemble when ready to eat.
- Always taste your dressing before adding it to the salad; adjust salt or lime juice as needed.
Variations & Substitutions:
- Protein: Boneless, skinless chicken thighs can be used instead of breasts.
- Greens: A mix of spinach and arugula or iceberg lettuce works well as a substitute for romaine.
- Dressing: Sour cream can replace Greek yogurt. Lemon juice can be used instead of lime.
- Add-ins: For a Southwestern style, add 1 cup of corn and a can of rinsed black beans. For a salty crunch, add crumbled bacon. For texture, add toasted pepitas or slivered almonds. A crumble of cotija or feta cheese is also a great addition.