Diet & Healthy
Low-Calorie Grilled Chicken Avocado Salad
Prep
15 min
Cook
15 min
Servings
2
Level
Easy
A fresh salad featuring simply seasoned grilled chicken, creamy avocado, and crisp vegetables, all tossed in a light yet flavorful lemon-yogurt dressing. Perfect for a daily healthy diet menu since it's high in protein, high in fiber, and keeps you full longer without any guilt. Easy to make for lunch meal prep or a light dinner.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams chicken breast fillet
- 2 tbsp fresh lemon juice
- 2 cloves garlic, finely minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 150 grams romaine lettuce, torn into pieces
- 8 pieces cherry tomatoes, halved
- 1/2 piece cucumber, thinly sliced
- 1 piece ripe avocado, diced
- 2 cloves shallot, thinly sliced
- 3 tbsp plain unsweetened yogurt
- 1 tsp pure honey
- 1/2 tsp mustard (optional)
- 1 tsp chia seeds or toasted sesame seeds (optional)
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👩🍳 Instructions
- 1 Coat the chicken breast with lemon juice, minced garlic, salt, and black pepper. Let it sit for at least 15 minutes so the seasoning soaks in.
- 2 Heat a little olive oil in a nonstick pan over medium heat. Grill the chicken for 5-6 minutes on each side until cooked through and lightly browned on the surface.
- 3 Remove the chicken and let it rest for 5 minutes before slicing so the juices don't escape, then cut into pieces as desired.
- 4 While the chicken is resting, prepare a large bowl. Arrange the romaine lettuce as the base, then add the cherry tomatoes, sliced cucumber, shallot, and avocado.
- 5 Make the dressing by mixing the plain yogurt, honey, and mustard in a small bowl, stirring until smooth.
- 6 Place the sliced grilled chicken on top of the vegetables, drizzle with the yogurt dressing, and sprinkle with chia seeds or toasted sesame seeds if desired.
- 7 Toss gently before serving so the dressing is evenly distributed, and serve immediately while fresh.
💡 Tips
• Use a nonstick pan so you don't need much oil when grilling the chicken, keeping the calorie count low.
• Let the chicken rest for a moment after grilling before slicing so the texture stays juicy and doesn't dry out.
• It's best to add the avocado last so it doesn't brown quickly and stays fresh in texture.
• You can substitute the chicken breast with turkey breast or grilled tofu for another low-fat variation.
📊 Nutrition Facts / serving
320
Calories (kcal)
28 g
Protein
18 g
Fat
14 g
Carbs
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