Grilled Chicken Avocado Herb Dressing (Printable Version)
Tender grilled chicken and crisp greens topped with a creamy avocado-herb dressing—light, vibrant, gluten-free option.
# 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, plus more as needed
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# Method:
01 - Set the 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 - Place chicken on the grill and cook for 6 to 7 minutes per side, until thoroughly cooked and the juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly across the grain.
04 - While chicken is grilling, blend avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper in a blender or food processor until completely smooth. Adjust consistency with additional water as needed.
05 - In a large salad bowl, combine salad greens, cherry tomatoes, English cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken on top of the salad. Sprinkle with crumbled feta cheese, if using.
07 - Drizzle avocado herb dressing over the salad just before serving. Gently toss to coat ingredients evenly and serve immediately.
# Chef's Tips:
01 -
- You get restaurant-worthy flavor with just pantry basics and a ripe avocado.
- This salad is surprisingly filling, yet feels light enough to leave you energized.
02 -
- If you rush slicing the chicken, you’ll lose those flavorful juices—resting is not optional.
- The first time I tried bottled lime juice, it dulled the dressing; fresh lime makes all the difference.
03 -
- Lightly oil your grill grates to prevent the chicken from sticking and tearing.
- The secret to a dreamy dressing is blending just long enough to get it smooth—stop before it turns runny.