Ingredients
Method
Preparation
- 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
- 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
- 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
- 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
- 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.