Description
A fresh and vibrant Greek Avocado Chicken Salad combining tender cooked chicken breast with creamy avocado, juicy cherry tomatoes, crisp cucumber, tangy kalamata olives, and crumbly feta cheese. Tossed in a zesty lemon-oregano dressing, this salad is a nutritious and flavorful meal perfect for a light lunch or dinner.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast (shredded or chopped)
- 1 large ripe avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup kalamata olives (sliced)
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
Dressing
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cooked chicken, diced avocado, cherry tomatoes, cucumber, red onion, kalamata olives, and crumbled feta cheese. Gently mix to combine the ingredients evenly without mashing the avocado.
- Prepare Dressing: In a small bowl or jar, whisk together the freshly squeezed lemon juice, olive oil, dried oregano, salt, and black pepper until well emulsified.
- Toss Salad: Pour the dressing over the salad mixture and gently toss everything together, ensuring all the ingredients are lightly coated with the dressing.
- Garnish and Adjust Seasoning: Sprinkle freshly chopped parsley over the salad for extra flavor and color. Taste and adjust salt and pepper if needed.
- Serve or Chill: Serve the salad immediately for best freshness or chill it in the refrigerator for up to 2 hours before serving. If stored ahead, add extra lemon juice just before serving to keep the avocado from browning.
Notes
- For added flavor, use grilled or rotisserie chicken instead of boiled or baked chicken breast.
- This salad can also be served wrapped in pita bread or over a bed of greens for a satisfying, light lunch.
- To maintain the avocado’s bright color when making ahead, add an extra squeeze of lemon juice right before serving.
