I Finally Found a Chicken Salad Bowl I Don't Get Bored With

I've made plenty of chicken salads that looked great in the bowl and somehow tasted like punishment. This one is completely different. I start with grilled chicken seasoned with salt, pepper, garlic, and a little chili powder. Then I slice it over a big bowl of crisp greens with cucumber, tomatoes, red onion, and avocado. The dressing is what makes it for me. I mix plain Greek yogurt with mashed avocado, a little lime juice, and a spicy dressing or hot sauce until it's creamy. Then I toss everything together while the chicken is still slightly warm. You get smoky, spicy chicken; cool, crunchy vegetables; creamy avocado; and a tangy dressing in the same bite. If I have cilantro, I'll throw some in. A few toasted pumpkin seeds or chopped nuts are great too if I want extra crunch. It's also an excellent way to use leftover grilled chicken. No complicated recipe, no pile of dishes, and I can change the vegetables depending on what's in the fridge. Sometimes a good lunch is just about getting a few simple ingredients to work together.