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Zesty Grilled Chicken and Avocado Salad with Creamy Cilantro Dressing

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This vibrant, protein-packed salad brings together smoky grilled chicken with the fresh crunch of bell peppers and the creaminess of ripe avocados. The star of the show is the homemade cilantro-jalapeño dressing—a rich, velvety sauce made with Greek yogurt that coats every bite without being heavy. It’s a satisfying, fiber-rich meal perfect for summer dinners or meal-prepped lunches.

Ingredients

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Creamy Cilantro Dressing

  • 2 cloves garlic (peeled)
  • 2 medium jalapeños, ribs and seeds removed (roughly chopped)
  • 1 cup fresh cilantro leaves and tender stems (packed) (approx. 20g)
  • 2 cups plain Greek yogurt (2% or non-fat) (approx. 450g)
  • 1 tablespoon extra virgin olive oil (15 ml)
  • 2 limes, freshly squeezed (approx. 4 tablespoons juice)
  • 1 teaspoon kosher salt, divided
  • 1/8 teaspoon freshly cracked black pepper

Grilled Chicken

  • 2 pounds boneless, skinless chicken breasts (approx. 900g)
  • 1 tablespoon olive oil (for brushing) (15 ml)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt (or up to 1.5 teaspoons to taste)
  • 1/4 teaspoon black pepper

Salad Base

  • 1 cup black beans, rinsed and thoroughly drained (approx. 170g)
  • 1/2 cup sweet corn kernels (thawed if frozen, drained if canned) (approx. 80g)
  • 1 medium red onion, diced (approx. 150g)
  • 1 large red bell pepper, cored and diced (approx. 150g)
  • 2 large avocados, pitted, peeled, and cubed (ripe but firm)

Instructions

  1. Prepare the Dressing In a food processor or high-speed blender, first pulse the garlic, chopped jalapeños, and cilantro until finely minced. Scrape down the sides. Add the Greek yogurt, extra virgin olive oil, lime juice, 1/2 teaspoon of the kosher salt, and the cracked black pepper. Process until the dressing is smooth and turns a pale, vibrant green. Refrigerate to let flavors meld while you cook.
  2. Season and Grill Chicken Preheat your grill or a cast-iron grill pan over medium-high heat (approx. 400°F/200°C). Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon olive oil, then season evenly with the ground cumin, the remaining kosher salt (1 to 1.5 tsp), and 1/4 teaspoon black pepper. Grill the chicken for 6–8 minutes per side. The chicken is done when it develops distinct char marks, feels firm to the touch, and reaches an internal temperature of 165°F (74°C).
  3. Rest and Chop Transfer the chicken to a cutting board and let it rest for at least 5–7 minutes to lock in the juices. Once rested, dice the chicken into bite-sized cubes.
  4. Assemble the Base In a large mixing bowl, combine the drained black beans, corn kernels, diced red onion, and red bell pepper. Stir gently to mix the colors evenly.
  5. Final Toss Add the warm diced chicken to the bowl. Pour about 1 cup of the prepared dressing over the mixture and toss until well coated. Lastly, gently fold in the cubed avocados (adding them last prevents them from getting mashed). Serve immediately with extra dressing on the side.

Notes

  • Allergy Alert: Contains Dairy (Greek yogurt). For a dairy-free version, substitute with a plant-based plain yogurt or a cashew-based cream.
  • Why it works:
    • Texture Balance: Adding the avocado last ensures creamy chunks rather than a mash, providing a distinct contrast to the crisp peppers and corn.
    • Resting Meat: Letting the chicken rest before chopping prevents the juices from running out, keeping the salad moist but not soggy.
    • Acidic Lift: The fresh lime juice in the dressing cuts through the thickness of the Greek yogurt, brightening the overall flavor profile.
  • Key Success Warnings:
    • Meal Prep & Storage: If making ahead, store the salad and dressing separately. Keep the dressing in an airtight container refrigerated at 40°F (4°C) or below. Do not cut or add the avocado until right before serving to prevent browning.
    • Don’t skip drying the beans: Wet beans can water down your dressing. Ensure they are thoroughly drained and patted dry if needed.
    • Watch the heat: Jalapeños vary wildly in spice. Taste a small piece before blending; if it’s very hot, use only half or remove all seeds/membranes carefully.

Nutrition

Serving: 1 Bowl (approx. 1.5 cups – based on 8 servings) Calories: 340 kcal Fat: 15g (Sat: 3g) Protein: 34g Total Carbs: 17g (Fiber: 6g, Sugar: 4g) Sodium: 730mg Potassium: 850mg

Find it online: https://recipes.alfityan.org/2024/09/28/avocado-grilled-chicken-salad/