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.

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

4.84 from 6 votes

Chicken and Avocado Salad with Skinny Creamy Dressing

By: Layla
Prep5 minutes
Cook15 minutes
Total20 minutes
Servings 2


  • 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:
  • 1/4 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
  • 1/2 cup grape tomatoes, halved
  • 4 cups chopped romaine lettuce


  • 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.
  • To make the dressing: Whisk yogurt, garlic and lemon juice until well combined; add salt and pepper to your taste.
  • 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.
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Chicken and Avocado Salad with Skinny Creamy DressingChicken and Avocado Salad with Skinny Creamy Dressing

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  1. Can you make this vegetarian using tofu instead of chicken?

  2. We are going to have a great and healthy dinner, I’ll prepare it this evening! Thanks 🙂