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This colorful grilled chicken salad combines protein-rich chicken with fresh vegetables and a creamy avocado dressing for a satisfying meal that's both nutritious and delicious. The combination of textures and flavors creates a perfect balance that works for lunch or dinner any day of the week.
I created this recipe when looking for ways to use leftover grilled chicken from weekend barbecues. It quickly became my go-to lunch option because it keeps me energized throughout the afternoon without feeling heavy.
Ingredients
- Grilled chicken breast provides lean protein that keeps you satisfied longer
- Romaine lettuce or mixed greens offer a crisp foundation with essential vitamins
- Avocado adds creamy texture and heart-healthy monounsaturated fats
- Cherry tomatoes bring juicy sweetness and vibrant color
- Cucumber delivers refreshing crunch and hydration
- Grilled corn contributes sweet pops of flavor and additional texture
- Greek yogurt creates a creamy dressing base with extra protein
- Lemon juice brightens the dressing with natural acidity
- Olive oil provides healthy fats and helps bind the dressing
- Fresh garlic adds aromatic depth to both chicken and dressing
Step-by-Step Instructions
- Season the Chicken
- Generously coat chicken breasts with olive oil, salt, pepper, and garlic powder, ensuring even coverage on all sides. Let the seasoning sit for at least 5 minutes before grilling to allow the flavors to penetrate the meat.
- Grill to Perfection
- Heat grill to medium-high approximately 375°F. Place chicken on the hot grill and cook undisturbed for 5-6 minutes until grill marks form. Flip once and cook additional 5-6 minutes until internal temperature reaches 165°F. Let rest for 5 minutes before slicing to keep juices inside.
- Create the Dressing
- Combine ripe avocado half, Greek yogurt, freshly squeezed lemon juice, minced garlic, olive oil, salt and pepper in a blender. Blend on high for 30-45 seconds until completely smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.
- Build Your Base
- Wash and thoroughly dry lettuce or mixed greens. Tear into bite-sized pieces and arrange in a large bowl or individual serving dishes. The dry leaves will hold the dressing better.
- Add Colorful Toppings
- Distribute diced avocado, halved cherry tomatoes, sliced cucumber, and grilled corn kernels evenly across the greens. These ingredients provide contrasting textures and complementary flavors.
- Finish with Protein and Dressing
- Arrange sliced grilled chicken on top of the vegetables. Drizzle generously with the avocado dressing. Sprinkle with optional red chili flakes for a hint of heat if desired.
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The avocado is truly the star ingredient in this recipe. I discovered its versatility years ago when experimenting with healthier dressings. My family was skeptical at first but now requests this creamy dressing on everything from salads to sandwiches!
Make-Ahead Options
This salad works beautifully for meal prep when components are stored separately. Grill extra chicken on the weekend and refrigerate in an airtight container for up to 3 days. The dressing can be made 1-2 days ahead and stored in a jar with a thin layer of olive oil on top to prevent browning. When ready to eat, simply assemble all ingredients for a fresh-tasting meal in minutes.
Customization Ideas
The basic formula for this salad allows for endless variations depending on your preferences and what's in season. In summer, add fresh berries or grilled peaches for sweetness. During colder months, incorporate roasted sweet potatoes or butternut squash for heartiness. For extra crunch, consider adding toasted nuts like walnuts or pecans. Vegetarians can substitute the chicken with grilled halloumi cheese or marinated tofu.
Serving Suggestions
Serve this salad as a complete meal on its own or pair it with a small cup of soup for a more substantial dinner. For entertaining, create a DIY salad bar with all components laid out separately so guests can build their own bowls. The avocado dressing also makes an excellent dip for fresh vegetables or spread for wraps and sandwiches using any leftover chicken.
Recipe FAQs
- → How long does it take to make this chicken and avocado salad?
The total time is approximately 25-30 minutes. Grilling the chicken takes about 10-12 minutes, preparing the dressing takes 5 minutes, and assembling the salad takes another 5-10 minutes.
- → Can I prepare components of this salad ahead of time?
Yes! You can grill the chicken and prepare the avocado dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. For best freshness, assemble the salad just before serving.
- → Is there a vegetarian alternative to this dish?
Absolutely. You can substitute the grilled chicken with grilled halloumi cheese, tofu, tempeh, or chickpeas for plant-based protein while maintaining the same delicious flavor profile.
- → How can I keep the avocado from browning?
Add the diced avocado just before serving. If preparing in advance, toss the diced avocado in a little lemon juice to prevent browning, or leave the avocado whole until ready to serve.
- → Can I make this salad without a blender for the dressing?
Yes, you can mash the avocado with a fork until very smooth, then whisk it together with the other dressing ingredients. The texture might be slightly less smooth than blended, but the flavor will still be delicious.
- → What can I serve with this salad to make it a complete meal?
This salad is already a complete meal with protein, healthy fats, and vegetables. If you'd like to add more, a side of crusty whole grain bread, quinoa, or a light soup would complement it nicely.