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Grilled Chicken Avocado Salad with Creamy Herb Dressing

A fresh, protein-rich salad combining juicy grilled chicken breast, creamy avocado, crisp romaine lettuce, cherry tomatoes, cucumber, red onion, and parsley with a tangy homemade Greek yogurt lemon-herb dressing. Perfect for lunch, dinner, or meal prep. Ready in approximately 27–30 minutes and serves four.
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Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mediterranean-Inspired
Keyword: Avocado Chicken Salad Recipe, Chicken Salad with Avocado, Creamy Herb Chicken Salad, Easy Grilled Chicken Dinner, Greek Yogurt Herb Dressing, Grilled Chicken Avocado Salad, Grilled Chicken Avocado Salad with Creamy Herb Dressing, Healthy Chicken Salad, Healthy Lunch Salad, High Protein Chicken Salad
Calories: 375kcal

Equipment

  • Outdoor grill or grill pan For grilling chicken breasts.
  • Instant-read food thermometer For confirming chicken reaches 165°F (74°C).
  • Kitchen tongs
  • large salad bowl
  • medium mixing bowl For preparing the creamy herb dressing.
  • whisk
  • Sharp kitchen knife
  • cutting board
  • Salad spinner Optional, for drying romaine lettuce.
  • Measuring cups and spoons
  • Large serving spoon
  • Airtight food storage containers For storing prepared components separately.

Ingredients

  • 2 whole boneless skinless chicken breasts (approximately 1 lb or 450 g)
  • 1 tbsp olive oil, for chicken
  • 1/2 tsp garlic powder, for chicken
  • 1/4 tsp salt, for chicken
  • 1/4 tsp black pepper, for chicken
  • 1 large ripe avocado, diced or sliced
  • 4 cups romaine lettuce or mixed greens, chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup cooked sweet corn kernels (optional)
  • 2 tbsp fresh parsley, chopped, for salad
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil, for dressing
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped, for dressing
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/4 tsp salt, for dressing, or to taste
  • 1/4 tsp black pepper, for dressing

Instructions

  • Pat the chicken breasts dry. Rub evenly with one tablespoon olive oil, garlic powder, salt, and black pepper.
  • Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the surface if necessary.
  • Grill chicken for approximately 6–8 minutes per side, adjusting for thickness, until the thickest section reaches 165°F (74°C) on an instant-read food thermometer.
  • Transfer the cooked chicken to a clean plate and let rest for five minutes. Slice into strips or bite-sized pieces.
  • Wash and thoroughly dry the lettuce. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
  • Combine romaine lettuce or mixed greens, cherry tomatoes, cucumber, red onion, optional cooked sweet corn, and chopped fresh parsley in a large salad bowl.
  • Halve, pit, and dice the ripe avocado. Arrange the avocado and grilled chicken over the prepared vegetables.
  • Whisk plain Greek yogurt, mayonnaise, lemon juice, olive oil, chopped dill, chopped parsley, Dijon mustard, minced garlic, honey, salt, and black pepper in a medium bowl until smooth and creamy.
  • Drizzle the creamy herb dressing evenly over the chicken and vegetables. Toss gently if desired or leave the ingredients layered for an attractive presentation.
  • Garnish with extra fresh herbs if desired and serve immediately while the vegetables remain crisp.

Notes

Prep time: 15 minutes. Cook time: approximately 12–15 minutes for chicken of moderate thickness, although thicker breasts may require additional time. Total time: approximately 27–30 minutes plus any additional cooking or resting time. Servings: 4. Nutrition estimates assume approximately one pound of raw chicken breast, one large avocado, plain nonfat Greek yogurt, regular mayonnaise, and the full dressing recipe. Optional corn is excluded. Choose boneless skinless chicken breasts of similar thickness for even cooking. Pat chicken dry before seasoning. Grill over medium-high heat for approximately 6–8 minutes per side, adjusting according to thickness. Always use an instant-read food thermometer and cook chicken to a minimum internal temperature of 165°F (74°C). Rest chicken for five minutes before slicing. Thoroughly wash and dry romaine lettuce and fresh vegetables. Choose a ripe but firm avocado and dice shortly before serving to reduce browning. Whisk dressing ingredients separately until smooth. If dressing is too thick, thin with a teaspoon of cold water at a time. Optional salad additions include cooked sweet corn, crumbled feta cheese, toasted pumpkin seeds, Kalamata olives, or cooked quinoa. For a lighter dressing, replace mayonnaise with additional plain Greek yogurt. For meal preparation, refrigerate cooked chicken, vegetables, and dressing separately. Store cooked chicken at 40°F (4°C) or below and use within 3–4 days. Store homemade yogurt dressing in an airtight container and use within 3–4 days for best quality. Assemble the salad shortly before serving. Do not leave perishable salad at room temperature longer than two hours, or one hour when temperatures exceed 90°F (32°C).

Nutrition

Calories: 375kcal | Carbohydrates: 15g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 400mg | Potassium: 850mg | Fiber: 5g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 35mg | Calcium: 10mg | Iron: 12mg