Grilled Chicken Avocado Salad with Creamy Dill Dressing

Prep: 25 minutes | Cook: 15 minutes | Total: 40 minutes | Serves: 4

Introduction

grilled chicken avocado salad is a fresh, satisfying meal that combines smoky grilled chicken with creamy avocado and crisp vegetables, all brought together by a cool, herb-forward dill dressing. This salad stands out for its balance of textures and flavors—warm, juicy chicken paired with refreshing greens and a smooth, tangy sauce. It’s hearty enough for dinner yet light enough for lunch, making it incredibly versatile. What truly elevates the dish is the creamy dill dressing, which adds brightness without feeling heavy. Quick tip: grill the chicken just until juicy and let it rest briefly before slicing to keep every bite tender.

Ingredients

Grilled Chicken

• 1 lb boneless, skinless chicken breasts (450 g)
• 2 tbsp olive oil (30 ml)
• 1 tbsp fresh lemon juice (15 ml)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Salad

• 4 cups mixed greens or romaine lettuce (120 g)
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved (150 g)
• 1/2 cup cucumber, sliced (75 g)
• 1/4 small red onion, thinly sliced

Creamy Dill Dressing

• 1/2 cup plain Greek yogurt (120 g)
• 2 tbsp mayonnaise (30 g)
• 1 1/2 tbsp fresh lemon juice (22 ml)
• 1 tbsp olive oil (15 ml)
• 1 1/2 tbsp fresh dill, finely chopped
• 1 small garlic clove, grated
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Marinate the chicken.

   In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and black pepper. Coat the chicken evenly and let marinate for at least 15 minutes or up to 8 hours in the refrigerator.

2. Preheat the grill.

   Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking and ensure even grill marks.

3. Grill the chicken.

   Grill the chicken for 6–7 minutes per side, until nicely charred and cooked through to an internal temperature of 165°F (74°C).

4. Rest and slice.

   Transfer grilled chicken to a cutting board and let rest for 5 minutes before slicing against the grain. Resting keeps the meat juicy and tender.

5. Prepare the dressing.

   In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, olive oil, dill, garlic, salt, and pepper until smooth and creamy.

6. Assemble the salad base.

   In a large bowl or on serving plates, arrange the mixed greens, avocado slices, cherry tomatoes, cucumber, and red onion.

7. Add the chicken.

   Place sliced grilled chicken over the salad, distributing it evenly for balanced portions.

8. Dress and serve.

   Drizzle the creamy dill dressing over the salad just before serving. Toss gently if desired and serve immediately.

FAQs

Can I make this salad ahead of time?

You can prepare the chicken and dressing up to 2 days in advance. Store them separately and assemble the salad just before serving for the freshest texture.

What can I use instead of Greek yogurt?

You can substitute sour cream or a dairy-free yogurt alternative. Adjust lemon juice and salt to maintain balance.

Is this salad suitable for low-carb diets?

Yes. This grilled chicken avocado salad is naturally low in carbohydrates and high in protein and healthy fats, making it suitable for low-carb eating.

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