Grilled Chicken Avocado Herb Salad (Printable)
Tender grilled chicken on mixed greens with a creamy avocado herb dressing—light, vibrant, gluten-free.
# Ingredient List:
→ 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
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:
01 - Set grill or grill pan to medium-high heat and allow it to reach temperature.
02 - Brush both sides of chicken breasts with olive oil. Evenly coat with garlic powder, smoked paprika, salt, and pepper.
03 - Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from grill, let rest for 5 minutes, then slice thinly across the grain.
04 - Combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper in a blender or food processor. Blend until mixture is smooth and creamy, adjusting water to achieve desired consistency.
05 - In a large salad bowl, combine mixed salad greens, cherry tomatoes, sliced cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken atop the salad and sprinkle with crumbled feta cheese if using.
07 - Drizzle avocado herb dressing over the assembled salad and toss gently to coat ingredients evenly just before serving.
# Expert Tips:
01 -
- This dressing tastes like sunshine and herbs, and it only takes minutes to blend together.
- It’s the rare salad that manages to fill you up without weighing you down—perfect for busy days or lingering dinners outside.
02 -
- Once, I sliced right into the chicken the moment it left the grill—big mistake as the juices ran out and the meat tasted dry.
- Blending the avocado dressing a little longer than you think makes it silky smooth, especially if your avocado isn’t perfectly ripe.
03 -
- Toss the greens with a pinch of salt before adding dressing—it makes all the flavors pop.
- Chill the serving plates for an extra-crisp, refreshing salad on hot days.