Chicken and Avocado Salad with Skinny Creamy Dressing

An easy and delicious salad made with grilled chicken, avocados, tomatoes, and a greek yogurt based creamy skinny salad dressing. 
Chicken and Avocado Salad with Skinny Creamy Dressing

Have I ever mentioned how much I love salads? If it weren’t for salads, I seriously would not know where I will be. I usually have a salad for lunch almost every day and I can honestly say they are a huge part of my weight loss.

The thing with salads is that you can add just about anything calorie appropriate and still have a large filling lunch that will satisfy your hunger. I like to use grilled protein on my salad, mostly chicken. Add some greens, tomatoes, avocados, top it with a skinny dressing and call it a lunch! Chicken and Avocado Salad with Skinny Creamy DressingThis salad is made with spiced chicken breasts that can be grilled on a grill, pan, or griddle. You can use boneless skin-less chicken thighs or breasts. There’s no need to marinate the chicken because this is a dry spice rub.

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To top the off the salad I like to use my special creamy skinny dressing that is made with greek yogurt, lemon or lime, and crushed garlic.PIN RECIPEChicken and Avocado Salad with Skinny Creamy Dressing

Chicken and Avocado Salad with Skinny Creamy Dressing

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Serves: 2

Ingredients

  • For the chicken:
  • 2 medium chicken Breast or thighs fillets, skinless and boneless
  • 1 tablespoon italian seasoning
  • 1 teaspoon fresh or dry parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon chili flakes (adjust to taste)
  • Pinch of salt and pepper
  • 1 tablespoon olive oil

  • Dressing:
  • ¼ cup greek yogurt or sour-cream
  • 1 garlic clove, crushed
  • 2 tablespoons lemon or lime juice
  • Salt and pepper for seasoning


  • To Assemble: 1 avocado, peeled, de-seeded and sliced
  • ½ cup grape tomatoes, halved
  • 4 cups chopped romaine lettuce

Instructions

  1. To make chicken: Pre-heat grill or griddle pan to medium/high heat. Rub the chicken breast with the garlic powder, italian seasoning, parsley,salt and pepper. Pour 1 tablespoon olive oil into pre-heated pan and add chicken. Cook for 7-8 minutes on each side or until the outside is golden and crispy and the inside is tender and done. Rest chicken for at least 5 minutes then slice into cubes or thin slices.
  2. To make the dressing: Whisk yogurt, garlic and lemon juice until well combined; add salt and pepper to your taste.
  3. To Assemble: Place chopped romaine lettuce in a big salad bowl or two individual salad plates. Top with sliced chicken, sliced avocado, and halved tomatoes, drizzle with creamy dressing to serve.

Chicken and Avocado Salad with Skinny Creamy DressingChicken and Avocado Salad with Skinny Creamy Dressing