Description
A refreshing and flavorful Greek Avocado Chicken Salad featuring shredded chicken, creamy avocado, tangy feta, kalamata olives, and a vibrant homemade Greek-inspired dressing. Perfect for a quick, healthy lunch or light dinner, this salad combines Mediterranean flavors with nutritious ingredients for a delicious and satisfying meal.
Ingredients
Scale
Salad Ingredients
- 2-4 cups shredded chicken
- 1 avocado, sliced
- ½ red onion, sliced
- ½ cup kalamata olives, halved
- 1 (12-ounce) jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
- ⅓ cup crumbled feta cheese
- ¼ cup pine nuts, toasted (optional)
Dressing Ingredients
- ⅓ cup extra virgin olive oil
- ½ cup plain Greek yogurt (0% fat)
- ¼ cup reduced fat mayonnaise (can substitute extra Greek yogurt)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- ½ teaspoon garlic powder
- 1 teaspoon dried dill (or ¼ cup chopped fresh dill)
- ½ teaspoon sugar
- 1 tablespoon white wine vinegar
- Juice of ½ lemon
Instructions
- Prepare the dressing: In a jar or bowl, combine all the dressing ingredients including olive oil, Greek yogurt, mayonnaise, salt, pepper, garlic powder, dill, sugar, vinegar, and lemon juice. Whisk thoroughly until the mixture is smooth and well blended. Set it aside to allow the flavors to meld.
- Combine salad ingredients: In a large mixing bowl, add shredded chicken, sliced avocado, red onion, kalamata olives, sun dried tomatoes, crumbled feta cheese, and toasted pine nuts if using.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Toss everything gently but thoroughly to ensure all components are evenly coated with the dressing.
- Serve or store: Serve the salad immediately for the freshest taste. Alternatively, cover the salad tightly and refrigerate for up to 3 days to allow flavors to deepen and for convenient meal prep.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- For a creamier dressing, substitute the mayo with additional Greek yogurt.
- Adjust salt and pepper according to your taste preference.
- Use fresh dill if available for a brighter herbal note.
- This salad is great as a main dish or served on a bed of greens or in pita bread for a Mediterranean-style wrap.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; note avocado may brown slightly but flavor remains delicious.
