Ultimate Loaded Grilled Chicken Salad with Creamy Avocado Herb Dressing
This ultimate loaded salad features juicy grilled chicken, fresh crisp veggies, creamy avocado, and a rich, herb-filled dressing that ties everything together. It’s refreshing yet filling — a perfect balance of lean protein, healthy fats, and fiber, all in one bowl.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings:2–3
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp dried oregano or thyme
1 tsp lemon juice
For the Salad Base
3 cups mixed greens (romaine, spinach, or arugula)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
½ cup roasted or boiled corn kernels
½ avocado, sliced
¼ cup feta cheese or crumbled goat cheese
1 tbsp roasted nuts or seeds (almonds, pumpkin, or sunflower)
For the Creamy Avocado Herb Dressing
½ ripe avocado
3 tbsp Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove
2 tbsp fresh parsley or cilantro
1 tbsp fresh dill or basil
Salt & pepper to taste
2–3 tbsp water
Instructions
Step 1: Grill the Chicken
In a bowl, mix olive oil, garlic, lemon juice, paprika, oregano, salt, and pepper.
Coat chicken evenly and let marinate for 10–15 minutes.
Grill over medium heat (or on a skillet) for 6–7 minutes per side, until cooked through and golden.
Let rest for a few minutes, then slice thinly.
Step 2: Make the Creamy Avocado Herb Dressing
In a blender or food processor, combine avocado, yogurt, olive oil, lemon juice, herbs, garlic, salt, and pepper.
Blend until creamy and smooth, adding water gradually until you reach a pourable consistency.
Taste and adjust seasoning (more lemon for tang, salt for flavor, or herbs for freshness).
Step 3: Assemble the Salad
Arrange mixed greens in a large bowl or platter.
Add cherry tomatoes, cucumber, onion, corn, and avocado slices.
Top with grilled chicken slices.
Drizzle generously with avocado herb dressing.
Sprinkle with feta cheese and nuts/seeds for crunch.
Tips
For extra flavor, marinate the chicken for at least 30 minutes.
You can use shrimp or tofu instead of chicken for a twist.
The dressing keeps for up to 2 days in the fridge (cover tightly to prevent browning).
Add quinoa or couscous to turn it into a full meal bowl.
Frequently Asked Questions
Q1: Can I make this salad ahead of time?
Yes — prep and store veggies and chicken separately. Add avocado and dressing just before serving.
Q2: Can I make the dressing vegan?
Yes! Replace yogurt with dairy-free yogurt or silken tofu, and it’ll still be creamy.
Q3: How can I make it more Mediterranean?
Add olives, roasted red peppers, and lemon zest to the dressing for a brighter flavor.
Nutritional Information
Calories: 420 kcal
Protein: 38g
Carbs: 22g
Fat: 18g
Fiber: 7g