Grilled Chicken Avocado Herb Salad (Printer-friendly)
Tender grilled chicken, crisp greens and vegetables tossed with a creamy avocado herb dressing for a light, flavorful meal.
# 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 Components
07 - 6 cups mixed salad greens (such as arugula, romaine, 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
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 coat with garlic powder, smoked paprika, salt, and pepper.
03 - Grill chicken for approximately 6 to 7 minutes per side, ensuring internal temperature reaches 165°F. Remove from heat, let rest for 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 with additional water for desired consistency.
05 - In a large salad bowl, combine mixed salad 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 salad with avocado herb dressing immediately before serving. Gently toss to combine.
# Expert Advice:
01 -
- This avocado herb dressing tastes so creamy and fresh, people will assume you spent hours making it.
- The colors and flavors pack so much energy that every forkful feels like a mini celebration.
02 -
- I once forgot to let the chicken rest before slicing and ended up with a plate of dry meat and regret.
- Blending the dressing too long can overheat the herbs and dull the color—pulse just until combined for the brightest green.
03 -
- Resting the chicken is essential—it transforms good chicken into great chicken every time.
- A pinch of extra chives sprinkled on top before serving wakes up the whole dish.