Grilled Chicken Avocado Herb Dressing (Printable)
Grilled chicken over mixed greens with cherry tomatoes, cucumber and 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
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 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 black pepper.
03 - Grill seasoned chicken breasts for 6 to 7 minutes per side, or until fully cooked and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - In a blender or food processor, combine avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and pepper. Blend until smooth and creamy, adjusting water for preferred consistency.
05 - In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Top assembled salad with sliced grilled chicken and crumbled feta cheese, if using. Drizzle with avocado herb dressing before serving and toss gently to combine.
# Expert Hints:
01 -
- The dressing is so lush and herby, people always want the recipe (even before they’ve finished eating).
- It feels fancy but takes less than 40 minutes, making ordinary days taste like something special.
02 -
- If you rush and skip the resting step for the chicken, expect dry slices (I learned this on a hungry day).
- Adding too much water to the dressing will dilute its flavor—trickle it in slowly, tasting as you go.
03 -
- A hot grill gives the chicken the best color and flavor; don’t crowd the pan so it sears, not steams.
- Blend the dressing just before serving for the brightest color and taste—it dulls if made too far ahead.