Grilled Chicken Avocado Salad

Prep Time: 20 minutes   |   Cook Time: 15 minutes   |   Total Time: 35 minutes   |   Servings: 4

Introduction

Grilled chicken avocado salad recipe with cherry tomatoes, cucumbers, pecans and creamy herb dressing is a fresh and hearty meal packed with juicy grilled chicken, creamy avocado, crisp vegetables, and crunchy pecans. Finished with a rich herb dressing, this colorful salad offers the perfect combination of textures and flavors while providing plenty of protein and healthy fats. Whether served for lunch, dinner, or meal prep, this satisfying salad is easy to prepare and wonderfully refreshing. With vibrant ingredients and a creamy homemade dressing, it’s a wholesome dish that feels both nourishing and indulgent.

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts (1 lb / 450 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon paprika (3 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

For the Salad:

• 6 cups romaine lettuce or mixed greens (180 g)
• 1 large avocado, diced (200 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 medium cucumber, sliced (200 g)
• 1/2 cup pecans, toasted (60 g)
• 1/4 red onion, thinly sliced (40 g)

For the Creamy Herb Dressing:

• 1/2 cup Greek yogurt (120 ml)
• 2 tablespoons mayonnaise (30 ml)
• 1 tablespoon lemon juice (15 ml)
• 1 tablespoon fresh parsley, chopped (5 g)
• 1 teaspoon fresh dill, chopped (2 g)
• 1 clove garlic, minced
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Season the chicken: Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Allow them to sit for 10 minutes while preparing the other ingredients.
2. Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
3. Prepare the vegetables: Wash and chop the lettuce, halve the cherry tomatoes, slice the cucumber, dice the avocado, and thinly slice the red onion.
4. Make the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, parsley, dill, garlic, salt, and black pepper until smooth and creamy.
5. Assemble the salad: Arrange the lettuce in a large serving bowl. Top with avocado, tomatoes, cucumber, red onion, toasted pecans, and sliced grilled chicken.
6. Add the dressing: Drizzle the creamy herb dressing over the salad just before serving for maximum freshness.
7. Serve: Toss lightly if desired and enjoy immediately while the chicken is still warm.

FAQs

Q1: Can I use rotisserie chicken instead of grilled chicken?
Yes, rotisserie chicken is a convenient alternative and works wonderfully in this salad.

Q2: What can I substitute for pecans?
Walnuts, almonds, or sunflower seeds provide a similar crunch and flavor.

Q3: Can this grilled chicken avocado salad recipe with cherry tomatoes, cucumbers, pecans and creamy herb dressing be made ahead?
Yes. Prepare the ingredients ahead of time and store the dressing separately until ready to serve for the freshest texture.

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