Grilled Chicken Avocado Herb Dressing (Print Version)
Tender grilled chicken and crisp greens tossed with a creamy avocado herb dressing—bright and satisfying.
# 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 Steps:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush chicken breasts evenly with olive oil and season both sides with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill the chicken breasts for 6 to 7 minutes per side, or until fully cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes, then slice thinly across the grain.
04 - In a blender or food processor, combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper. Blend until the mixture is smooth and creamy, adding additional water to achieve desired consistency if necessary.
05 - In a large salad bowl, combine mixed greens, cherry tomatoes, sliced cucumber, red onion, and red bell pepper, tossing gently to distribute ingredients evenly.
06 - Arrange the sliced grilled chicken over the salad, then sprinkle with crumbled feta cheese if desired.
07 - Drizzle the avocado herb dressing over the salad just before serving. Gently toss to coat and serve immediately.
# Expert Tips:
01 -
- The avocado herb dressing gets so creamy, you’ll want to put it on everything.
- It’s the kind of salad that actually fills you up thanks to juicy grilled chicken and crunchy veggies.
02 -
- Letting the chicken rest before slicing really does keep it juicier—I used to rush this and always regretted it.
- Taste the dressing after blending—you might crave another squeeze of lime or a dash more salt for brightness.
03 -
- Don’t shy away from adding extra herbs to the dressing—it’s impossible to overdo the freshness here.
- A pinch of smoked paprika in the dressing ties the whole salad together with the grilled chicken’s flavor.