Creamy Avocado Grilled Chicken Salad (Print Page)
Juicy grilled chicken meets creamy avocado and crisp vegetables in a wholesome bowl with tangy dressing.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
→ Salad Bowl Components
07 - 2 ripe avocados, diced
08 - 4 cups mixed salad greens (romaine, arugula, spinach)
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1/2 red onion, thinly sliced
12 - 1/4 cup fresh cilantro, chopped
→ Creamy Avocado Dressing
13 - 1 ripe avocado
14 - 1/3 cup plain Greek yogurt
15 - 2 tbsp fresh lime juice
16 - 2 tbsp extra virgin olive oil
17 - 1 garlic clove, minced
18 - 1/4 tsp salt
19 - 1/4 tsp black pepper
20 - 2-3 tbsp water (to thin as needed)
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season generously with garlic powder, smoked paprika, salt, and black pepper.
03 - Grill chicken for 6-8 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
04 - Divide mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado evenly among four serving bowls.
05 - Combine avocado, Greek yogurt, lime juice, olive oil, garlic, salt, and pepper in a blender. Blend until smooth, adding water 1 tablespoon at a time to reach desired consistency.
06 - Top each salad bowl with sliced grilled chicken, drizzle with creamy avocado dressing, and garnish with fresh cilantro.
# Expert Tips:
01 -
- The warm spiced chicken against cool crisp vegetables creates that perfect temperature contrast that makes every bite interesting
- You get all the satisfaction of a creamy dressing without the heaviness of traditional ranch or blue cheese
02 -
- Letting the chicken rest before slicing is non-negotiable or all those juices will end up on your cutting board instead of in your salad
- The dressing thickens up in the fridge so thin it with a little more water right before serving if you made it ahead
03 -
- Pat your chicken completely dry with paper towels before oiling it so you get those gorgeous grill marks instead of steaming
- If the dressing tastes slightly bitter add a pinch of honey to balance the lime