Description
A fresh and protein-packed grilled chicken avocado salad topped with a creamy green goddess dressing. Perfect for a healthy lunch or light dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups romaine or butter lettuce, chopped
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 3/4 cup corn kernels (grilled or canned, drained)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- Salt and pepper, to taste (for dressing)
Instructions
1. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
2. Grill the chicken over medium heat for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let rest, then slice.
3. In a blender or food processor, combine mayonnaise, sour cream or Greek yogurt, lemon juice, garlic, parsley, chives, salt, and pepper. Blend until smooth and creamy.
4. Divide the chopped lettuce between two bowls to create the base.
5. Top with sliced grilled chicken, avocado, cherry tomatoes, cucumber, and corn.
6. Drizzle generously with green goddess dressing and serve immediately.
Notes
Use leftover grilled chicken for easy meal prep throughout the week.
For extra crunch, add toasted nuts or seeds.
You can substitute Greek yogurt for sour cream to lighten the dressing.
Store dressing separately in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg