Grilled Chicken and Avocado Salad Bowl

1. Start by seasoning the chicken breast with salt, black pepper, and garlic powder. Rub the seasonings evenly over both sides to ensure full coverage and flavor.
2. Preheat your grill or grill pan over medium-high heat and lightly brush it with olive oil to prevent sticking.
3. Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C). You should see clear grill marks and the juices should run clear.
4. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist and tender when sliced.

2️⃣ Prepare the Dressing

5. In a blender or food processor, combine ½ avocado, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper.
6. Blend until the mixture becomes smooth and creamy. The consistency should be pourable but thick enough to coat the salad ingredients nicely. If needed, add a small splash of water or more lemon juice to thin it slightly.
7. Taste and adjust the seasoning as desired — add more lemon for brightness, or a pinch of salt for balance.

3️⃣ Assemble the Bowl

8. Place the romaine or mixed greens in a large serving bowl. Arrange the diced avocado, cherry tomatoes, cucumber slices, and grilled corn neatly over the top for a colorful presentation.
9. Drizzle a light touch of olive oil and a pinch of sea salt over the greens to enhance their flavor before adding the other components.

4️⃣ Top with Chicken and Dressing

10. Slice the grilled chicken into thin strips and place them over the assembled salad.
11. Drizzle the avocado dressing generously across the top. For extra heat, sprinkle chili flakes over the salad.
12. Optional: Garnish with chopped cilantro, diced tomatoes, jalapeños, or avocado slices for added freshness and texture.

5️⃣ Serve and Enjoy