Dinner

Chicken and Avocado Salad with Skinny Creamy Dressing Recipe

Name: Chicken and Avocado Salad with Skinny Creamy Dressing Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium chicken breast or thigh 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; 1/4 cup Greek yogurt or sour cream; 1 garlic clove (crushed); 2 tablespoons lemon or lime juice; Salt and pepper to taste; 1 avocado (peeled, de-seeded and sliced); 1/2 cup grape tomatoes (halved); 4 cups chopped romaine lettuce

ByMaya bella August 15, 2026August 15, 2026

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Introduction

This Chicken and Avocado Salad with Skinny Creamy Dressing is a quick, flavorful meal perfect for busy days. It combines tender grilled chicken, fresh avocado, and crisp romaine lettuce all tossed in a light, tangy dressing. Ready in just 20 minutes, it’s a healthy and satisfying option for lunch or dinner.

A wooden bowl filled with a colorful salad against a white marbled texture. The bottom layer is fresh green romaine lettuce leaves. On the left and right sides, there are two neatly fanned layers of sliced avocado with a smooth green texture. In the center bottom, several pieces of grilled chicken breast with a golden-brown sear are arranged in slices. Bright red halved cherry tomatoes are scattered throughout the top center. Lime wedges with a light green peel are placed in the upper left and lower right corners of the bowl. Small green cilantro leaves are sprinkled over the entire salad. A small glass jar with a creamy white dressing sits above the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium chicken breast or thigh 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
1/4 cup Greek yogurt or sour cream
1 garlic clove (crushed)
2 tablespoons lemon or lime juice
Salt and pepper for seasoning
1 avocado (peeled, de-seeded, and sliced)
1/2 cup grape tomatoes (halved)
4 cups chopped romaine lettuce

Instructions

Step 1: Preheat a grill or griddle pan to medium/high heat. Rub the chicken breast with garlic powder, Italian seasoning, parsley, salt, and pepper. Pour 1 tablespoon olive oil into the preheated pan and add the chicken. Cook for 7-8 minutes on each side until the outside is golden and crispy and the inside is cooked through. Let the chicken rest for at least 5 minutes, then slice into cubes or thin slices.
Step 2: In a bowl, whisk together Greek yogurt, crushed garlic, and lemon juice until well combined. Add salt and pepper to taste.
Step 3: Place chopped romaine lettuce in a large salad bowl or divide between two plates. Top with sliced chicken, avocado slices, and halved grape tomatoes. Drizzle with the creamy dressing before serving.

Tips & Variations

For extra flavor, marinate the chicken in the spices and olive oil for 30 minutes before cooking.
Use plain yogurt instead of Greek yogurt for a milder dressing.
Add a handful of toasted nuts or seeds for crunch.
Swap romaine lettuce for baby spinach or mixed greens to vary the base.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. When ready to eat, toss everything together and enjoy immediately. Reheat the chicken gently if preferred warm.