Grilled Chicken Avocado Salad (Printable version)
Tender grilled chicken on mixed greens with cherry tomatoes, cucumber and 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 Assembly
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 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes on each side until thoroughly cooked and juices run clear. Remove and let rest for 5 minutes.
04 - Slice the rested grilled chicken breasts thinly across the grain.
05 - 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 for a thinner consistency if preferred.
06 - In a large salad bowl, mix salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
07 - Arrange sliced grilled chicken on top of the salad. Sprinkle with crumbled feta cheese if using.
08 - Drizzle avocado herb dressing over the salad just prior to serving and gently toss to evenly coat.
# Expert Advice:
01 -
- It tastes like you splurged at a café, but all it takes is a bit of grilling and a quick blend of fresh herbs and avocado.
- The salad leaves you feeling light and energized, without sacrificing heartiness or flavor.
02 -
- Don’t skip resting the chicken—one time I cut too soon and watched those flavorful juices spill away.
- Blending the herbs with the avocado at the very last second keeps the dressing a brilliant green instead of dull.
03 -
- Brushing the chicken with olive oil before grilling helps keep it moist and flavorful.
- Just a splash more water in the dressing can change the texture completely—start with less, add as needed.