Grilled Chicken Avocado Herb Dressing (Print Version)
Tender grilled chicken over mixed greens, 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 - 0.5 teaspoon salt
06 - 0.25 teaspoon freshly ground black pepper
→ Salad
07 - 6 cups mixed salad greens such as arugula, romaine, or spinach
08 - 1 cup cherry tomatoes, halved
09 - 0.5 English cucumber, sliced
10 - 1 small red onion, thinly sliced
11 - 1 red bell pepper, sliced
12 - 0.33 cup feta cheese, crumbled (optional)
→ Avocado Herb Dressing
13 - 1 ripe avocado, peeled and pitted
14 - 0.25 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 - 0.5 teaspoon salt
22 - 0.25 teaspoon black pepper
# How To Make It:
01 - Preheat grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil. Sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper on both sides.
03 - Grill chicken for 6 to 7 minutes per side until thoroughly cooked with juices running clear. Remove chicken from heat and allow to rest for 5 minutes before slicing thinly.
04 - While chicken is grilling, combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adjusting with additional water for desired consistency.
05 - In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken over the assembled salad. Sprinkle with crumbled feta cheese if desired.
07 - Just before serving, drizzle avocado herb dressing over the salad and toss gently to combine.
# Handy Tips:
01 -
- The avocado herb dressing tastes like something from a fancy café, but you make it right in your kitchen.
- This salad is proof that a weeknight dinner can be as refreshing as a summer weekend lunch.
02 -
- Once, I tried to rush the chicken off the grill and it ended up dry – give it those 5 minutes to rest, trust me.
- If you use an underripe avocado, the dressing turns out weirdly stiff and loses that dreamy texture. Wait an extra day if you need to.
03 -
- Let your grilled chicken rest on a cutting board under foil so it stays juicy for slicing.
- Blend the dressing just before serving – the color stays brighter and the flavors pop more that way.