Grilled Chicken Avocado Herb Dressing (Printer-friendly)
Grilled chicken atop mixed greens with cherry tomatoes, cucumber and a silky 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 Guide:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts evenly with olive oil, then coat with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side, until completely cooked and internal temperature reaches 165°F. Remove and let rest for 5 minutes, then slice thinly.
04 - While 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 smooth. Add additional water to achieve desired consistency if necessary.
05 - Combine salad greens, cherry tomato halves, sliced cucumber, red onion, and red bell pepper in a large salad bowl.
06 - Arrange sliced grilled chicken atop mixed greens and vegetables. Sprinkle crumbled feta cheese over the salad if using.
07 - Drizzle avocado herb dressing over the salad just before serving and toss gently to coat ingredients.
# Expert Advice:
01 -
- The dressing is so good you’ll be tempted to eat it straight from the blender (don’t say I didn’t warn you)
- It’s hearty enough for dinner but light enough to never weigh you down
02 -
- Once, I forgot to let the chicken rest and all those tasty juices ran onto the board—let it sit, trust me.
- Blending the dressing just a bit longer takes it from lumpy to restaurant-worthy creamy.
03 -
- Pound your chicken breasts for even grilling—they’ll cook faster and juicier.
- For the creamiest dressing, blend the avocado and yogurt for an extra minute past when you think it’s ready.