Grilled Chicken Salad Avocado Dressing (Printable)
Grilled chicken on mixed greens with tomatoes, cucumber and a 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 (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 It:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, smoked paprika, salt, and freshly ground black pepper.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - In a blender or food processor, combine avocado, cilantro or parsley, chopped chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper. Blend until smooth and creamy. Adjust with additional water for desired consistency.
05 - In a large salad bowl, combine salad greens, halved cherry tomatoes, sliced cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken over the salad and sprinkle crumbled feta cheese on top if desired.
07 - Drizzle avocado herb dressing over the assembled salad just before serving. Toss gently to coat.
# Expert Tips:
01 -
- That avocado herb dressing is creamy, zingy bliss—the kind you keep tasting from the blender before it hits the bowl.
- Grilling the chicken yourself means every bite is still warm and smoky, just the way you want it.
02 -
- If you rush and slice the chicken too soon, you’ll lose all the juices and end up with dry pieces—I did it once and regretted every bite.
- Adding too much water to the dressing makes it runny fast, so drizzle slowly till you spot the perfect creamy pour.
03 -
- Letting the chicken rest before slicing keeps it extra juicy in your salad.
- The secret to a vibrant dressing is using really cold, fresh herbs and ripe avocado—don’t skip this!