Grilled Chicken Avocado Herb Salad (Printable version)
Tender grilled chicken atop mixed greens with cherry tomatoes 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, and 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, or as needed for consistency
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# Directions:
01 - Heat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil and evenly season with garlic powder, smoked paprika, salt, and pepper.
03 - Place chicken on the grill and cook 6 to 7 minutes per side, or until thoroughly cooked and juices run clear. Allow to 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, adjusting with additional 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 add crumbled feta cheese, if desired.
07 - Drizzle avocado herb dressing over the salad just before serving and toss gently to coat ingredients evenly.
# Expert Tips:
01 -
- Blending ripe avocado with herbs turns even the most humble chicken salad into a vibrant, creamy treat that tastes far more decadent than it is.
- This recipe needs only a handful of pantry staples and fresh veg, but always leaves everyone wondering what the secret is.
02 -
- If you rush the chicken and slice it before it rests, you&'ll watch every precious juice escape—patience pays off.
- Always taste the dressing before serving; a little extra salt or lime juice can be the secret to turning up the brightness.
03 -
- Let the chicken sit uncovered in the fridge for 10 minutes before grilling—a dry surface gives crispier, more flavorful sear lines.
- Blending a small piece of jalapeño into the dressing gives just enough gentle heat without overwhelming anyone.