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Greek Avocado Chicken Salad in white bowl on white marble

Greek Avocado Chicken Salad


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  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: Serves 4

Description

This delicious, loaded salad is dressed up with a zesty, creamy avocado lemon vinaigrette. Gluten free!


Ingredients

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For the Salad

  • 2 boneless, skinless chicken breasts
  • 1 large avocado, cored and diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup pitted kalamata olives
  • 1/2 cup English cucumber, halved and sliced
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh oregano, roughly minced
  • 4 cups romaine lettuce, sliced
  • 2 cups mixed spring greens

For the Avocado Vinaigrette

  • 1 large, ripe avocado, cored
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • Coarse salt, ground black pepper to taste


Instructions

  1. Pat chicken breasts dry and sprinkle both sides liberally with coarse salt and black pepper.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add chicken and cook until the temperature reaches 165°F, about 5-6 minutes per side. Remove from pan and let rest for five minutes. Slice and chill until ready to serve.
  3. In a food processor or blender, blend together ingredients for vinaigrette until completely combined.
  4. Toss all ingredients, including sliced chicken, for the salad and avocado vinaigrette together in a large bowl. Add an extra drizzle of balsamic vinegar if desired and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
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