Grilled Chicken Salad Avocado Dressing (Printable Version)
Tender grilled chicken on mixed greens with cherry tomatoes, cucumber and creamy avocado-herb dressing.
# Ingredient List:
→ 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 (arugula, romaine, 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:
01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Brush the chicken breasts with olive oil and coat evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side, or until thoroughly cooked and the juices run clear. Remove from the grill and let rest for 5 minutes before slicing thinly.
04 - Combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper in a blender or food processor. Blend until smooth and creamy, adding extra water for desired consistency.
05 - In a large salad bowl, mix salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Top the salad mixture with sliced grilled chicken and sprinkle with crumbled feta cheese if using.
07 - Drizzle avocado herb dressing over the salad just before serving and gently toss to combine.
# Expert Tips:
01 -
- The avocado herb dressing clings to every bite in the most irresistible way (you might want to lick the plate).
- This salad delivers big, bold flavors and crunch, but you stay cool and satisfied even after a fast prep on a hot day.
02 -
- I once thought you could skip letting the chicken rest, but all those flavorful juices ran out too soon—don’t rush this step.
- The dressing thickens as it sits, so whisk in a splash of water if you make it ahead or want a lighter drizzle at the table.
03 -
- Always taste and adjust the dressing before serving—it’s amazing what a last-minute squirt of lime can do.
- If you want extra grill flavor, leave the chicken breasts whole and slice after resting; it makes all the difference in texture.