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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.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 420

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.