Grilled Chicken Salad Avocado Dressing (Print)
Tender grilled chicken and crisp mixed greens tossed with a creamy avocado-herb dressing.
# What You Need:
→ Grilled Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 6 cups mixed salad greens such as arugula, romaine, and spinach
08 - 1 cup cherry tomatoes, halved
09 - 1/2 English cucumber, sliced
10 - 1 small red onion, thinly sliced
11 - 1 red bell pepper, sliced
12 - 1/3 cup feta cheese, crumbled (optional)
→ Avocado Herb Dressing
13 - 1 ripe avocado, peeled and pitted
14 - 1/4 cup fresh cilantro or parsley leaves
15 - 2 tablespoons fresh chives, chopped
16 - 1 garlic clove
17 - 3 tablespoons Greek yogurt
18 - Juice of 1 lime
19 - 2 tablespoons olive oil
20 - 2 tablespoons water
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Brush both sides of chicken breasts with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Place chicken on the grill and cook for 6 to 7 minutes per side, until fully cooked and juices run clear. Once cooked, transfer to a plate, cover loosely, and let rest for 5 minutes. Slice thinly against the grain.
04 - Combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adjusting the water for a thinner consistency if desired.
05 - Add mixed salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper to a large salad bowl.
06 - Arrange sliced grilled chicken over the salad and scatter crumbled feta cheese over the top, if using.
07 - Drizzle the avocado herb dressing over the salad immediately before serving and toss gently to combine.
# Expert Tips:
01 -
- People will swear you ordered this salad from a trendy café, thanks to the ultra-creamy avocado herb dressing.
- You can have a colorful, protein-packed meal on the table in under 40 minutes with minimal fuss.
02 -
- If you rush slicing the chicken before it rests, you'll lose all those tasty juices—patience is worth it.
- Adding dressing right before serving keeps the greens crisp and prevents any sogginess.
03 -
- Grilling the chicken over medium-high heat creates gorgeous grill marks without drying it out.
- A spoonful of yogurt in the dressing is my secret to keeping it creamy even after chilling.