Ultimate Loaded Grilled Chicken Salad with Creamy Avocado Herb Dressing
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