Cooking Tips
Creamy Avocado Chicken Salad with Fresh Vegetables and Garlic Herb Dressing
Tender chicken bites tossed with creamy avocado, crisp vegetables and a tangy garlic herb dressing — protein-packed yet light.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Tender chicken bites are tossed with creamy avocado, crisp cucumbers, sweet corn and juicy cherry tomatoes for a fresh, colorful salad. Finished with crunchy lettuce, red onions and a rich, tangy garlic herb dressing, it is a protein-packed meal that still feels light.
Ingredients
Garlic herb chicken:
600 g boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 garlic cloves, minced
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp freshly ground black pepper
Avocado chicken salad:
2 ripe avocados, diced
2 cups fresh romaine lettuce, chopped
1 large cucumber, sliced
1 cup cherry tomatoes, halved
1 cup sweet corn kernels, cooked
1/2 red onion, thinly sliced
2 green onions, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Creamy garlic herb dressing:
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp honey
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
To serve:
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1/4 tsp freshly ground black pepper
1 tbsp fresh lemon juice, for drizzling
Method
1. Season the chicken pieces with garlic, garlic powder, onion powder, smoked paprika, oregano, salt and pepper.
2. Heat the olive oil in a pan over medium-high heat and cook the chicken for 5 to 6 minutes, until golden and a thermometer reads 165F (74C). Let it cool slightly.
3. Whisk all the dressing ingredients until smooth.
4. Combine the lettuce, cucumber, cherry tomatoes, corn, red onion, green onions, parsley and dill in a large bowl.
5. Add the chicken and diced avocado, drizzle with the dressing, and toss gently so the avocado does not break down.
6. Taste and adjust the salt and lemon.
7. Serve garnished with parsley, dill, black pepper and a drizzle of lemon juice.
Cooking Tips
Toss the salad gently and at the last moment so the avocado stays in chunks.
A squeeze of lemon over the diced avocado keeps it from browning.
Letting the chicken cool slightly keeps the lettuce crisp.
Frequently asked questions
Can I use leftover grilled chicken?
Yes. Any cooked chicken works; just check it is seasoned well, since it carries much of the salad's flavor.
How long does this salad keep?
It is best eaten fresh, since the avocado softens; leftovers keep for a day in the refrigerator but the texture changes.