Grilled Chicken Salad Avocado Dressing (Printer-friendly)
Tender grilled chicken, crisp greens and veggies tossed in a creamy avocado herb dressing—fresh, light, and ready in 35 minutes.
# 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 - 0.5 teaspoon salt
06 - 0.25 teaspoon freshly ground black pepper
→ Salad
07 - 6 cups mixed salad greens such as arugula, romaine, and spinach
08 - 1 cup cherry tomatoes, halved
09 - 0.5 English cucumber, sliced
10 - 1 small red onion, thinly sliced
11 - 1 red bell pepper, sliced
12 - 0.33 cup feta cheese, crumbled (optional)
→ Avocado Herb Dressing
13 - 1 ripe avocado, peeled and pitted
14 - 0.25 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, to adjust consistency
21 - 0.5 teaspoon salt
22 - 0.25 teaspoon black pepper
# How To Make It:
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 pepper.
03 - Place chicken on the grill and cook for 6 to 7 minutes per side, until fully cooked and juices run clear. Remove from heat, let rest 5 minutes, then slice 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 smooth and creamy. Adjust water to reach desired dressing consistency.
05 - In a large salad bowl, mix salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Top the salad with sliced grilled chicken and sprinkle with crumbled feta cheese if using.
07 - Drizzle avocado herb dressing over the assembled salad just before serving and toss gently to coat.
# Expert Tips:
01 -
- This creamy herbed avocado dressing tastes like summer and feels way more indulgent than it is.
- It’s one of those fuss-free meals that somehow always gets rave reviews at the table.
02 -
- Letting the chicken rest after grilling is non-negotiable if you want juicy slices—it took a few too many dry bites before that clicked.
- Taste the dressing before serving and adjust lime or salt; avocado varies in richness so it’s worth that extra check.
03 -
- Always grill a little extra chicken—the leftovers make incredible wraps for lunch the next day.
- A squeeze of extra lime over the finished salad brightens everything, especially if it’s been in the fridge a bit.