Creamy Avocado Chicken Salad Bowl

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Serves: 4

Introduction

Creamy Avocado Chicken Salad Bowl is a fresh, satisfying meal that combines lean protein, healthy fats, and crisp vegetables in one beautifully balanced bowl. What makes this dish special is the naturally creamy texture from ripe avocados—no heavy mayo required—paired with tender chicken and bright citrus notes. Every bite feels rich yet light, making it perfect for lunch, dinner, or meal prep. The flavors are clean, slightly tangy, and deeply comforting without being heavy. Quick tip: use perfectly ripe avocados for the smoothest, creamiest texture and best flavor.

Ingredients

For the chicken

• 1½ lb boneless, skinless chicken breasts (680 g)
• 1 Tbsp olive oil (15 ml)
• ¾ tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika

For the creamy avocado base

• 2 large ripe avocados
• ¼ cup plain Greek yogurt (60 g)
• 2 Tbsp fresh lime or lemon juice (30 ml)
• 1 Tbsp olive oil (15 ml)
• 1 small clove garlic, finely grated
• Salt and black pepper to taste

For the salad bowl

• 4 cups chopped romaine or mixed greens (120 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 cup cucumber, diced (150 g)
• ¼ cup red onion, thinly sliced (40 g)
• ¼ cup fresh cilantro or parsley, chopped
• Optional: corn kernels, sliced radishes, or toasted nuts

Step-by-Step Instructions

1. Cook the chicken.
   Season chicken with salt, pepper, garlic powder, and paprika. Cook in olive oil over medium heat (375°F / 190°C) for 6–7 minutes per side until golden and internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or shred.
2. Prepare the avocado cream.
   Mash avocados until smooth. Mix in Greek yogurt, citrus juice, olive oil, and garlic. Season to taste. Add a splash of water if needed for a looser texture.
3. Chop the vegetables.
   Prepare greens, tomatoes, cucumber, and onion into even bite-sized pieces for the best texture in every bite.
4. Combine chicken and avocado mixture.
   Gently fold sliced chicken into the avocado cream until evenly coated. Avoid overmixing to keep the mixture light and creamy.
5. Assemble the bowls.
   Divide greens among bowls. Spoon avocado chicken on top and add tomatoes, cucumber, onion, and herbs.
6. Serve.
   Finish with optional toppings for crunch. Serve slightly warm or chilled, depending on preference.

FAQs

Can I make this Creamy Avocado Chicken Salad Bowl ahead of time?

Yes. Store components separately for up to 2 days. Press plastic wrap directly on the avocado mixture to minimize browning.

What can I use instead of Greek yogurt?

Sour cream, dairy-free yogurt, or extra olive oil all work well. Adjust acidity and seasoning as needed.

How else can I serve this salad?

Serve in lettuce cups, wraps, sandwiches, on toast, or over quinoa or brown rice for a heartier meal.

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