Grilled Chicken Avocado Herb Dressing (Printable)
Grilled chicken and mixed greens with cherry tomatoes and cucumber, topped 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, 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
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How To Make:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and evenly season both sides with garlic powder, smoked paprika, salt, and black pepper.
03 - Place chicken breasts on the grill and cook for 6 to 7 minutes per side, until fully cooked through and juices run clear. Remove from grill and let rest for 5 minutes before slicing thinly.
04 - While the chicken is grilling, add avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and pepper to a blender or food processor. Blend until smooth and creamy, adding more water to achieve a thinner consistency if desired.
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, sprinkle with crumbled feta cheese if using, and drizzle with avocado herb dressing just before serving. Toss gently to combine.
# Expert Tips:
01 -
- The avocado dressing feels luxurious, but no one will guess how easy it is to whip up.
- You can toss in whatever crisp veggies you have, and the chicken’s smoky flavor makes each forkful feel special.
02 -
- Using cold chicken straight from the fridge on a hot grill can leave the inside undercooked—let it sit out for 10 minutes first.
- Blending the dressing too long with cold ingredients can dull the flavors; pulse just until creamy and taste as you go.
03 -
- Slice your chicken against the grain for the most tender bites—this trick changed everything for me.
- Let the grilled chicken rest covered for a few minutes to lock in juices before slicing it for the salad.