Grilled Chicken Power Salad with Creamy Herb Yogurt & Avocado
Description
This power-packed salad layers smoky grilled chicken, crisp greens, crunchy vegetables, ripe creamy avocado, and a tangy herb yogurt dressing. It’s protein-rich, nutrient-dense, and perfect as a lunch, dinner, or healthy meal prep bowl. The creamy herb yogurt adds brightness while keeping things light and refreshing.
Time Breakdown
Step Time
Prep ingredients 15 minutes
Marinate chicken 20 minutes (or up to 12 hrs)
Grill chicken 12–15 minutes
Assemble salad 5 minutes
Total Active Time 25–30 minutes
Total Time (with marinating) 45 minutes
Ingredients (4 servings)
For the Grilled Chicken
2 large chicken breasts (or 4 thin-sliced)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp cumin
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
For the Creamy Herb Yogurt Dressing
1 cup Greek yogurt
2 tbsp olive oil
2 tbsp lemon juice (or 1 tbsp lime)
1 garlic clove, grated
2 tbsp fresh parsley, chopped
2 tbsp fresh dill or cilantro, chopped
1 tbsp fresh chives or green onion, chopped
½–1 tsp honey (optional)
Salt & pepper to taste
1–2 tbsp water to thin, if needed
For the Power Salad
6 cups mixed greens (spinach, romaine, arugula, or spring mix)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 red bell pepper, sliced
1 cup cooked quinoa or cooked chickpeas (optional for extra power!)
1 large avocado, sliced
¼ cup toasted almonds or pumpkin seeds
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, salt, and pepper.
Coat chicken thoroughly.
Marinate 20–30 minutes (or overnight for maximum flavor).
2. Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Grill chicken 6–7 minutes per side, depending on thickness.
Internal temperature should reach 165°F (74°C).
Rest 5 minutes, then slice.
3. Make the Creamy Herb Yogurt
Whisk Greek yogurt, olive oil, lemon juice, garlic, herbs, and honey (optional).
Add water until it’s pourable.
Season with salt and pepper.
4. Assemble the Power Salad
Add greens to a large bowl or individual plates.
Layer tomatoes, cucumber, bell pepper, and quinoa/chickpeas.
Top with sliced grilled chicken.
Add avocado.
Drizzle with herb yogurt dressing.
Finish with almonds/pumpkin seeds.
Serving Suggestions
Serve warm chicken over cold vegetables for a great temperature contrast.
Add a sprinkle of feta or goat cheese for richness.
Nutrition Estimate (per serving)
(depends on ingredients used)
Calories: 450–550
Protein: 38–45g
Carbs: 20–30g
Fat: 22–28g
Fiber: 7–10g
Tips
For extra flavor: add a splash of balsamic glaze on top.
For meal prep: keep dressing separate until serving.
For more smokiness: add chipotle powder to the marinade.
Variations
Mediterranean: Add olives, feta, and swap herbs for mint + parsley.
Spicy: Add chili flakes or cayenne to the marinade.
Low-carb: Skip quinoa/chickpeas.
Vegetarian: Replace chicken with grilled tofu or roasted chickpeas.
Common Questions & Answers
Q1: Can I bake the chicken instead of grilling?
A: Yes! Bake at 400°F (205°C) for 22–25 minutes, flipping halfway. Broil the last 2 minutes for color.
Q2: Can I make the dressing dairy-free?
A: Replace Greek yogurt with coconut yogurt or a plant-based yogurt alternative.
Q3: How long does the herb yogurt dressing last?
A: 3–4 days in the fridge in an airtight container.
Q4: Can I use other proteins?
A: Absolutely—grilled shrimp, salmon, turkey breast, or even steak work great.
Q5: What greens are best?
A: A mix of spinach + arugula + romaine gives the best texture balance.