Grilled Chicken Avocado Herb Salad (Printable)
Tender grilled chicken over mixed greens and crisp vegetables, finished with a creamy avocado herb dressing.
# 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 (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 leaves or fresh 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 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, smoked paprika, salt, and freshly ground black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side or until fully cooked and juices run clear. Remove chicken from grill and allow to 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 black pepper. Blend until smooth and creamy, adding additional water to reach desired consistency if needed.
05 - In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion, and red bell pepper.
06 - Top salad with sliced grilled chicken and sprinkle crumbled feta cheese over the top if using.
07 - Drizzle avocado herb dressing over the salad just before serving and toss gently to combine.
# Expert Tips:
01 -
- The avocado herb dressing is so creamy and zippy that you’ll want to eat it by the spoonful.
- This salad manages to feel satisfying but never heavy—ideal when you want something fresh but still filling.
02 -
- Once, I rushed slicing the chicken right off the grill and ended up with dry edges—patience makes all the difference.
- Blending the dressing until it’s completely smooth makes it cling to every leaf instead of pooling at the bottom.
03 -
- Letting the chicken rest before slicing keeps it juicy and tender every time.
- Use your most fragrant, fresh herbs—wilted ones just won’t deliver that knockout flavor in the dressing.