Season the chicken with salt, black pepper, and garlic powder.
Grill for 5-6 minutes per side, or until fully cooked and juices run clear.
Let the chicken rest for a few minutes, then slice into strips.
Prepare the Dressing:
In a blender or food processor, blend together avocado, Greek yogurt, lemon juice, garlic, olive oil, salt, and black pepper until smooth and creamy.
Assemble the Bowl:
In a large bowl, layer the chopped romaine or mixed greens.
Add diced avocado, chopped cherry tomatoes, sliced cucumber, and grilled corn.
Top with Chicken & Dressing:
Arrange the sliced grilled chicken on top of the salad.
Drizzle generously with the creamy avocado dressing and sprinkle chili flakes for an extra kick if desired.
Serve & Enjoy:
Mix everything together and enjoy a fresh, flavorful salad bowl!
Serving and Storage Tips:
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