Grilled Chicken Avocado Herb Dressing (Printable)
Tender grilled chicken over mixed greens, cherry tomatoes, cucumber and red pepper, with 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, 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 Make It:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side or until fully cooked and juices run clear. Once done, remove from heat and let rest for 5 minutes before slicing thinly.
04 - Combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper in a blender or food processor. Blend until the mixture is smooth and creamy, adding additional water for a thinner consistency if needed.
05 - In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Top the salad with sliced grilled chicken. Sprinkle crumbled feta cheese over the salad, if using.
07 - Drizzle avocado herb dressing over the salad just before serving. Toss gently to ensure even coating.
# Expert Suggestions:
01 -
- The avocado herb dressing is so good you'll want to eat it with a spoon right out of the blender.
- This salad is my go-to rescue when I need a fast, healthy meal that still feels indulgent and colorful.
02 -
- If you dress the salad too early, the greens get soggy and sad—add dressing just before serving.
- Letting the chicken rest after grilling makes all the difference in keeping it moist instead of dry.
03 -
- Always let grilled meats rest before slicing—juices stay in the meat, not on your cutting board.
- Double the avocado dressing for dipping veggies or spreading on sandwiches—it’s never too much.