Grilled Chicken Salad Avocado Dressing (Print Layout)
Tender grilled chicken over mixed greens with cherry tomatoes and 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 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, adjust as needed
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 season 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 thoroughly cooked and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
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, adding more water to reach desired consistency.
05 - In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken over the salad. Sprinkle with crumbled feta cheese, if using. Drizzle the avocado herb dressing over the salad before serving and toss gently to combine.
# Expert Suggestions:
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.