Grilled Chicken Avocado Herb Dressing (Printable Version)
Tender grilled chicken on mixed greens with cherry tomatoes, cucumber and creamy avocado-herb dressing.
# Ingredient List:
→ 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, or 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 leaves 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
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# Step-by-Step Instructions:
01 - Heat grill or grill pan to medium-high temperature.
02 - Brush chicken breasts with olive oil and evenly coat with garlic powder, smoked paprika, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side until the meat is cooked through and the internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes, then slice thinly.
04 - In a blender or food processor, blend avocado, cilantro or parsley, chives, garlic, Greek yogurt, lime juice, olive oil, water, salt, and black pepper until smooth. Add additional water to thin the dressing if needed.
05 - In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and red bell pepper.
06 - Arrange sliced grilled chicken atop the salad and sprinkle with feta cheese if desired.
07 - Drizzle avocado herb dressing over the salad and toss gently to evenly coat all components. Serve immediately.
# Tips from hearthlykitchen:
01 -
- The avocado herb dressing is so creamy and flavorful, it nearly steals the show from the grilled chicken.
- It’s a light, filling meal that still feels like something special (even if tossed together in a rush).
02 -
- Cutting into the chicken too soon leaves all the juices on the board—let it rest so it stays moist.
- Too much water in the dressing and it loses its creaminess fast; blend slowly and check the texture as you go.
03 -
- Always double-check your grill heat with your hand held safely above—it should feel warm but not scorching to avoid dried out chicken.
- A super-ripe avocado makes the silkiest dressing, but if it’s a little firm, blend with a touch more water until smooth.