Easy & Healthy Homemade Grilled Chicken Salad with Avocado & Herb Dressing (Traditional Flavor)

2–3 sentence intro: Grilled Chicken Salad with Avocado & Herb Dressing is one of those recipes that feels like home — bright, comforting, and just a little bit indulgent. I first made this salad for a lazy Sunday lunch, and it quickly became our weeknight go-to: easy to pull together, healthy, and loved by everyone at the table.

When to serve: perfect for a weeknight dinner, light Sunday family meal, potlucks, or as a make-ahead dish for busy lunches. It’s also easily dressed up for holidays or casual dinner parties.

🧂 Ingredients (serves 4)

Chicken & Marinade

• 1 lb (450 g) boneless skinless chicken breasts (about 2 medium breasts)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• Juice of 1/2 lemon (optional, in marinade)

Salad

• 6 cups mixed greens (butter lettuce, romaine, baby spinach mix)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/2 cup sweet corn (fresh, grilled, or thawed frozen)
• 1/4 red onion, thinly sliced
• 2 tbsp chopped fresh parsley or cilantro (for garnish)
• Optional: 1/4 cup crumbled feta or goat cheese

Avocado & Herb Dressing (makes ~3/4 cup)

• 1 ripe avocado
• 1/2 cup plain Greek yogurt (use dairy-free yogurt to make dairy-free)
• 2 tbsp mayonnaise (or extra yogurt for lighter)
• Juice of 1 small lemon (about 2 tbsp)
• 1 garlic clove, minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh dill or fresh parsley (or 1 tbsp each)
• 2–3 tbsp water to thin, as needed
• Salt & pepper to taste
• Optional: 1 tsp honey or maple syrup (for a touch of sweetness)

Pan/Grill tools (affiliate-friendly suggestions)

• Cast-iron skillet or a grill pan for perfect grill marks
• Instant-read thermometer (chicken should register 165°F / 74°C)
• High-speed blender or food processor for silky dressing

👩‍🍳 Directions

Prep (10 minutes)

1. Pat chicken dry and toss with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and lemon juice (if using). Let rest for 10 minutes while you prep the salad and dressing. (Tip: marinade can sit up to 2 hours in the fridge.)

Make the dressing (5 minutes)
2. In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, lemon juice, garlic, olive oil, chopped herbs, and a pinch of salt & pepper. Blend until smooth. Add 2–3 tablespoons water to reach a drizzleable consistency. Taste and adjust lemon/salt. Chill while you cook the chicken.

Grill the chicken (12–16 minutes)
3. Heat a grill or grill pan over medium-high. Oil the grates or pan. Grill chicken 6–8 minutes per side (depending on thickness) until nicely charred and an instant-read thermometer reads 165°F (74°C). For boneless breasts about 3/4–1 inch thick, plan on ~6–7 minutes per side. Let chicken rest 5 minutes before slicing (this keeps it juicy).

Assemble the salad (3–4 minutes)
4. In a large bowl, toss mixed greens, cherry tomatoes, cucumber, corn, and red onion. Slice the rested chicken into strips. Place chicken and diced avocado over the greens.

Serve
5. Drizzle avocado & herb dressing over the salad (start with 3–4 tbsp and add more as needed). Sprinkle chopped parsley and optional feta. Serve immediately.

Quick timing summary: Prep 10 min / Grill 12–16 min / Total about 30–35 min.

💡 Tips & Variations

• For a low-carb / keto version: skip the corn and use extra olives or roasted peppers.
• Dairy-free: swap Greek yogurt and mayo with dairy-free yogurt + a tablespoon of tahini for creaminess.
• Vegan swap: replace chicken with grilled marinated tempeh or thick sliced and grilled portobello mushrooms; use vegan mayo and yogurt.
• Gluten-free: naturally gluten-free if you use gluten-free condiments — always check labels on mayonnaise and spices.
• Add crunch: toasted pepitas, sliced almonds, or a sprinkle of sunflower seeds.
• Make-ahead: dressing keeps 2–3 days in an airtight container in the fridge (stir before serving). Keep avocado separate and add just before serving to avoid browning.
• Leftovers: store chicken and greens separately. Chicken will keep 3–4 days refrigerated; toss into bowls, wraps, or a grain bowl with leftover dressing.
• Grilling tip: pound chicken to even thickness for consistent cooking. Use the thermometer for perfect doneness.
• Flavor boost: add a teaspoon of Dijon to the dressing or a splash of white wine vinegar for brightness.

🩺 Health & Lifestyle Tie-in

This Grilled Chicken Salad with Avocado & Herb Dressing is protein-packed and full of heart-healthy fats from avocado and olive oil. It delivers fiber, vitamins, and minerals without loading on empty calories — great if you’re watching blood sugar, building muscle, or simply trying to eat more whole foods. Eating well today can help prevent health issues tomorrow, which in turn may save on healthcare costs over time — a small investment in your kitchen that pays off for your body and budget.

Tools & Gear I Love (affiliate-friendly picks)

• Heavy-duty cast-iron skillet or grill pan for even searing.
• Instant-read thermometer — the best way to avoid overcooking chicken.
• High-speed blender or food processor for creamy, lump-free dressing.

(If you shop for any of these on my recommended list, I may earn a small commission at no extra cost to you. Thank you — it helps keep recipes coming!)

❤️ Conclusion

If you make this Grilled Chicken Salad with Avocado & Herb Dressing, please tell me how it turned out — leave a comment, snap a photo, or tag me on social (I love seeing your versions!). This salad is simple, satisfying, and exactly the kind of homemade comfort that still feels fresh and healthy. Happy cooking — and enjoy every bite!

Grilled Chicken Salad with Avocado & Herb Dressing

This Grilled Chicken Salad with Avocado & Herb Dressing is bright, comforting, and easy to prepare. Perfect for weeknight dinners or casual gatherings, it's a dish loved by everyone.

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Chicken & Marinade

• 1 lb boneless skinless chicken breasts (about 2 medium breasts)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt adjust to taste
• 1/4 tsp black pepper
• 1/2 Juice of lemon (optional, in marinade)

Salad

• 6 cups mixed greens (butter lettuce, romaine, baby spinach mix)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/2 cup sweet corn (fresh, grilled, or thawed frozen)
• 1/4 large red onion, thinly sliced
• 2 tbsp chopped fresh parsley or cilantro (for garnish)
• 1/4 cup crumbled feta or goat cheese (optional)

Avocado & Herb Dressing

• 1 ripe avocado
• 1/2 cup plain Greek yogurt use dairy-free yogurt to make dairy-free
• 2 tbsp mayonnaise or extra yogurt for lighter
• 2 tbsp Juice of small lemon (about 2 tbsp)
• 1 clove garlic, minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh dill or parsley (or 1 tbsp each)
• 2-3 tbsp water to thin, as needed
• to taste Salt & pepper
• 1 tsp honey or maple syrup (optional) (for a touch of sweetness)

Method

 

Preparation

1. Pat chicken dry and toss with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and lemon juice (if using). Let rest for 10 minutes while you prep the salad and dressing.

Make the Dressing

1. In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, lemon juice, garlic, olive oil, chopped herbs, and a pinch of salt & pepper. Blend until smooth. Add 2-3 tablespoons water to reach a drizzleable consistency. Taste and adjust lemon/salt. Chill while you cook the chicken.

Grill the Chicken

1. Heat a grill or grill pan over medium-high. Oil the grates or pan. Grill chicken 6–8 minutes per side (depending on thickness) until nicely charred and an instant-read thermometer reads 165°F (74°C). Let chicken rest 5 minutes before slicing.

Assemble the Salad

1. In a large bowl, toss mixed greens, cherry tomatoes, cucumber, corn, and red onion. Slice the rested chicken into strips. Place chicken and diced avocado over the greens.

Serve

1. Drizzle avocado & herb dressing over the salad. Sprinkle chopped parsley and optional feta. Serve immediately.

Notes

For a low-carb / keto version: skip the corn and use extra olives or roasted peppers. Dairy-free: swap Greek yogurt and mayo with dairy-free yogurt + a tablespoon of tahini for creaminess. Vegan swap: replace chicken with grilled marinated tempeh or thick sliced and grilled portobello mushrooms; use vegan mayo and yogurt. Gluten-free: Check labels on mayonnaise and spices. Make-ahead: dressing keeps 2-3 days in an airtight container in the fridge. Store chicken and greens separately for leftovers. Chicken will keep 3-4 days refrigerated.