Creamy Avocado Grilled Chicken Salad (Printable)

Juicy grilled chicken meets creamy avocado dressing in this wholesome, vibrant bowl packed with fresh vegetables.

# What You'll 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 (approximately 375-400°F).
02 - Brush chicken breasts with olive oil, then coat evenly with garlic powder, smoked paprika, salt, and black pepper on all sides.
03 - Place chicken on preheated grill and cook for 6-8 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
04 - Divide mixed greens equally among four serving bowls. Arrange cherry tomatoes, cucumber slices, red onion, and diced avocado atop the greens in separate sections.
05 - Combine avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper in a blender. Process until completely smooth, adding water one tablespoon at a time until desired pourable consistency is achieved.
06 - Arrange sliced grilled chicken over each salad bowl. Drizzle with creamy avocado dressing and garnish with fresh chopped cilantro. Serve immediately.

# Cooking Tips:

01 -
  • It comes together in under 40 minutes with minimal cleanup
  • The protein-rich combination keeps you satisfied for hours
  • You can prep components ahead for effortless weekday lunches
02 -
  • Letting the chicken rest before slicing locks in all those delicious juices
  • The dressing thickens in the fridge so thin it with a splash of water before serving
  • Avocado oxidizes quickly so make the dressing right before you plan to eat
03 -
  • Pat the chicken completely dry before oiling it for better grill marks
  • Making double the dressing keeps for three days and is incredible on other salads

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