Grilled Chicken Avocado Salad (Print Version)
Tender grilled chicken on mixed greens with cherry tomatoes and 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, more as needed for dressing consistency
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat grill or grill pan to medium-high temperature.
02 - Brush chicken breasts evenly with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and freshly ground black pepper.
03 - Place chicken on the hot grill and cook for 6 to 7 minutes on each side, or until fully cooked and juices run clear. Remove from grill and allow to rest for 5 minutes before thinly slicing.
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 smooth and creamy. Adjust water to achieve desired dressing consistency.
05 - In a large bowl, add mixed salad greens, cherry tomatoes, sliced cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken over the salad. Sprinkle crumbled feta cheese on top, if using.
07 - Drizzle avocado herb dressing over the salad just before serving and toss gently to combine.
# Expert Advice:
01 -
- That creamy avocado herb dressing is like a sunshine-laced secret you’ll want on every salad.
- The grilled chicken turns out so juicy that leftovers rarely survive until the next day.
02 -
- If you rush slicing the chicken, all the juicy goodness runs out onto the board instead of into your salad.
- Blending the dressing just a little longer than you think ensures it’s ultra creamy and flecked with herbs.
03 -
- Thinly slicing red onion and soaking it for five minutes mellows out any harsh bite.
- Letting the grilled chicken rest covered keeps it juicier for slicing and serving later.