Grilled Chicken Avocado Herb Salad (Printable)
Juicy grilled chicken on mixed greens with cherry tomatoes, cucumber 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 leaves 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
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and evenly season with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side or until thoroughly cooked and juices run clear. Set aside 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 black pepper. Blend until smooth and creamy. Add additional water to adjust consistency if preferred.
05 - In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, sliced red onion, and red bell pepper.
06 - Top salad with sliced grilled chicken and sprinkle crumbled feta cheese over the salad if using.
07 - Drizzle avocado herb dressing over the salad just before serving. Toss gently to coat ingredients evenly.
# Expert Advice:
01 -
- The avocado herb dressing is so velvety and zesty, you’ll want to dip everything in it—even raw veggies.
- This salad is packed with color and flavor but comes together quickly, perfect for busy evenings when you want something special with minimal fuss.
02 -
- If the chicken is cut too thick or grilled on low heat, it can turn out dry or rubbery—keep the heat high and don’t overcook.
- For the brightest dressing, use freshly squeezed lime juice and soft, super-ripe avocado; bottled juice and underripe fruit dull the flavor.
03 -
- Letting the chicken rest before slicing keeps all those savory juices inside.
- Blending the dressing longer than you think makes it ultra-creamy—don’t rush this step.