Name: Grilled Chicken and Arugula Salad with Creamy Avocado Dressing
Ingredients: ¼ Cup Chobani® Nonfat Plain Greek Yogurt; ¼ avocado; ½ garlic clove, roughly chopped; 2 Tablespoon fresh cilantro; Juice of ½ lime; 1 Tablespoon apple cider vinegar; ½ Teaspoon chipotle powder; 2 Tablespoon extra-virgin olive oil; ½ Teaspoon kosher salt; 1 pinch freshly ground black pepper; 1 ½ pounds skin-off chicken breast; 10 ounces arugula; 1 Cup raw corn cut from the cob; 1 Cup sliced radishes; 1 Cup diced cucumbers; 2 Cup halved cherry tomatoes; 1 pinch kosher salt; 1 pinch freshly ground black pepper

Chobani® Nonfat Plain Greek Yogurt in this avocado dressing makes a tart and tasty topper for this savory grilled chicken salad. 

Avocado dressing

Chobani® Nonfat Plain Greek Yogurt

avocado

garlic clove, roughly chopped

fresh cilantro

Juice of ½ lime 

apple cider vinegar

chipotle powder

extra-virgin olive oil

kosher salt

freshly ground black pepper

Arugula salad

skin-off chicken breast

arugula

raw corn cut from the cob

sliced radishes

diced cucumbers

halved cherry tomatoes

Combine yogurt, avocado, garlic, cilantro, lime juice, vinegar, chipotle powder, oil, slat, and pepper in blender and process until smooth.

Clean grill grates and wipe down with oil. Season chicken with salt and pepper, and grill on high heat to an internal temperature of 165ºF.

In a large bowl, combine arugula, corn, radishes, cucumbers, tomatoes, salt, and pepper. Add dressing and toss until well mixed.

Divide salad evenly in four bowls and top with grilled chicken.