Season the chicken breast with sea salt, black pepper, and garlic powder. Grill over medium-high heat for 5–6 minutes per side, or until fully cooked. Let rest for a few minutes before slicing.
Prepare the Dressing:
In a blender or food processor, combine avocado, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
Assemble the Bowl:
Fill a bowl with chopped romaine or mixed greens. Layer on the diced avocado, chopped cherry tomatoes, sliced cucumber, and grilled corn.
Top and Finish:
Add the sliced grilled chicken to the bowl. Drizzle with the creamy avocado dressing and sprinkle with chili flakes if desired.
Serve and Enjoy:
Toss gently to combine and enjoy immediately while fresh.
Serving and Storage Tips
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