Grilled Chicken Salad Avocado Dressing (Printable)
Tender grilled chicken over mixed greens with cherry tomatoes and creamy avocado herb dressing.
# What You'll 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, or 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, plus more to adjust consistency
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides evenly with garlic powder, smoked paprika, salt, and pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side, or until thoroughly cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing thinly.
04 - In a blender or food processor, combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and pepper. Blend until completely smooth. Adjust consistency with additional water if desired.
05 - Arrange salad greens, cherry tomatoes, cucumber, red onion, and bell pepper in a large bowl.
06 - Top salad with sliced grilled chicken and sprinkle crumbled feta cheese over, if using.
07 - Drizzle avocado herb dressing over the salad just before serving and gently toss to distribute.
# Expert Tips:
01 -
- This creamy avocado dressing makes even the pickiest salad skeptics ask for seconds.
- It’s the perfect meal to whip up when you want dinner to be healthy but never boring.
02 -
- Rushing to slice the chicken hot off the grill guarantees dry meat—the short rest is crucial.
- I learned to add water to the dressing a tablespoon at a time because my first attempt was more guacamole than drizzle.
03 -
- Letting the chicken rest before slicing saves every drop of juiciness—don’t skip it.
- A good blender makes the herb dressing feather-light; scraping down the sides ensures no herb gets left behind.