Grilled Chicken Salad Avocado Herb (Printable)

Grilled chicken and mixed greens with a creamy avocado herb dressing—light, flavorful and quick to prepare.

# 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 salad greens (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

# How-To:

01 - Heat grill or grill pan over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, smoked paprika, salt, and freshly ground black pepper.
03 - Grill chicken for 6 to 7 minutes per side, ensuring internal temperature reaches 165°F. Remove from grill, 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, adjusting water for 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 and sprinkle with crumbled feta cheese, if using.
07 - Drizzle creamy avocado herb dressing over salad just before serving. Toss gently to combine and coat evenly.

# Expert Advice:

01 -
  • You can pull it together with basic ingredients and a blender, but it tastes like summer vacation.
  • The combination of warm chicken and cool, creamy dressing converts skeptic salad eaters with one bite.
02 -
  • I once tried to rush the chicken and ended up with dry, bland meat—let it rest, it makes all the difference.
  • If you overblend the dressing and let it sit too long, it thickens up—thin it out with a teaspoon or two of water immediately before using.
03 -
  • Letting the chicken rest after grilling—covered, just five minutes—ensures those juices stay put.
  • If avocados are stubbornly under-ripe, microwave them for 10 seconds at a time until just soft enough to blend.

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