Grilled Chicken Avocado Herb Salad (Printable)
Tender grilled chicken on mixed greens with cherry 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 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 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, plus more as needed
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat grill or grill pan to medium-high heat to prepare for cooking the chicken.
02 - Brush chicken breasts with olive oil, then evenly season both sides with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Remove from grill 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 pepper. Blend until smooth and creamy, adding additional water for a thinner consistency if desired.
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 crumbled feta cheese on top if using.
07 - Drizzle avocado herb dressing over the assembled salad just before serving, and toss gently to coat all ingredients evenly.
# Expert Tips:
01 -
- No one ever guesses how simple the avocado herb dressing is; it tastes fancy but comes together in minutes.
- The colors alone are enough to make it feel like you’re eating something special, even on a weekday.
02 -
- Trying to rush the chicken off the grill before it rested left me with dry slices more than once—patience really matters.
- Too much water in the dressing can dull the flavor, so add it slowly and taste every time.
03 -
- Bringing chicken to room temperature before grilling prevents uneven cooking.
- Add a dash of smoked paprika to the dressing for a subtly grilled aroma throughout.