Recipe: Chicken and Avocado Salad with Skinny Creamy 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 Dressing



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 
  • 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
To Assemble:
  • 1 avocado peeled, de-seeded and sliced
  • 1/2 cup grape tomatoes halved
  • 4 cups chopped romaine lettuce


  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.

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