This hearty yet refreshing salad balances smoky grilled chicken, sweet corn, buttery avocado, and crisp greens, all tied together with a luxurious green dressing packed with herbs.
Ingredients:
For the Chicken:
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon cumin
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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Juice of 1 lime
For the Salad:
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4 cups romaine lettuce or mixed greens, chopped
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1 avocado, diced
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1 cup cherry tomatoes, halved
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1 cup cooked corn kernels (fresh, canned, or thawed frozen)
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½ cucumber, thinly sliced
For the Creamy Green Dressing:
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1 ripe avocado
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½ cup plain Greek yogurt
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¼ cup packed fresh cilantro leaves
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2 tablespoons lime juice
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1 small clove garlic
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2 tablespoons olive oil
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2–3 tablespoons water (to thin, as needed)
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¼ teaspoon cumin
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¼ teaspoon salt
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¼ teaspoon black pepper
Equipment:
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Grill pan or outdoor grill
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Blender or food processor
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Sharp knife
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Large salad bowl
Instructions:
Step 1: Marinate the Chicken
In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.
Pat the chicken breasts dry with paper towels. Rub the spice marinade all over the chicken, coating evenly.
Let the chicken marinate for at least 20 minutes at room temperature or up to 2 hours in the fridge.
Step 2: Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates if necessary.
Grill the chicken for about 5–7 minutes per side, depending on thickness, until it has nice char marks and is cooked through (internal temperature should reach 165°F / 74°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
Step 3: Make the Creamy Green Dressing
While the chicken is grilling or resting, make the dressing.
In a blender or food processor, combine the avocado, Greek yogurt, cilantro, lime juice, garlic, olive oil, cumin, salt, and pepper.
Blend until smooth. Add water, a tablespoon at a time, to thin the dressing to your desired consistency.
Taste and adjust seasoning if needed — add more lime for tang, or a pinch more salt if it tastes flat.
Step 4: Assemble the Salad
In a large salad bowl, lay down a bed of chopped romaine or greens.
Top with diced avocado, halved cherry tomatoes, cooked corn kernels, and cucumber slices.
Add the sliced grilled chicken on top.
Drizzle generously with the creamy green dressing, and optionally garnish with a few extra cilantro leaves or a squeeze of lime.
Additional Notes:
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Shortcuts: Use a rotisserie chicken if you're short on time.
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Extra Veggies: Add shredded carrots, pickled onions, or roasted peppers for extra color and nutrition.
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Meal Prep: Store salad ingredients separately from dressing and chicken for up to 3 days. Assemble right before eating.
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Spicy Kick: Blend a jalapeño (seeded or not, depending on your heat preference) into the dressing for a spicier version.
Final Thoughts:
This salad is more than just greens — it's satisfying enough to be a full meal, loaded with protein, healthy fats, and fresh textures. The creamy dressing gives it a richness that feels indulgent without being heavy. Great for meal prep, lunch, or a light but filling dinner.