Greek Chicken Avocado Salad is another meal in a salad! Loaded with Greek flavours and ingredients with a 5-ingredient dressing that doubles as a marinade!
Greek Chicken Avocado Salad is one of our favourites. You might remember this Greek Lemon Garlic Chicken Salad from last year? Well, this salad is EXACTLY the same as THAT ONE, without the flatbreads and Tzatziki!
Chicken Salad RECIPE
A couple of weeks ago, we made A VIDEO for my Avocado Greek Salad & Greek Salad Dressing and finally got around to posting it last night (good things take time — especially with the amount of clients we have). Well, after videoing that salad, we wanted to eat it with some chicken, so we proceeded to make up some more dressing (that doubles as a marinade — you know how I roll), and grill some chicken breasts. Adding some romaine lettuce to help bulk it up a bit since there were 4 of us hungry people drooling all over each other, I stepped back when it was finished and died a little.
Salad Dressing
We loved it so much, we ended up making it again the very next day for lunch, when I could swear I’d already made it before? But when? How? Ahhhhh yeaaaahhh THIS ONE! This is exactly how the thought processes work in my brain
Low carb in all its glory filled with everything you find in a Greek salad from good Greek restaurants, this salad would rival any restaurant salad. Green peppers (or capsicums), cucumbers, tomatoes, red onions, Kalamata olives and feta cheese. Plus avocado for the added benefit of health fats; and chicken! Like I say, MEAL IN A SALAD.
As I said, this dressing — down there — also doubles as a marinade.
Marinade
The dressing is made THEN divided to create both the marinade and the dressing. The chicken DOES NOT touch the salad dressing itself.
A loaded salad full of good for you ingredients. It does NOT get any better!
WATCH Greek Chicken Avocado Salad BEING MADE RIGHT HERE!
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- 2 large skinless boneless chicken breasts , halved to make four fillets
- 1/4 cup olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
- 2 tablespoons dried oregano
- 1 teaspoon salt
- Cracked pepper
- 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
- 2 large Lebanese cucumbers , halved lengthways and sliced
- 2 vine ripened tomatoes , cut into small wedges
- 1/2 green pepper (or capsicum), deseeded and sliced
- 1/2 red onion , sliced thinly
- 7 oz | 200 g fresh Feta cheese , cubed
- 1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
- 1 avocado
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Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
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Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
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While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
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Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
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Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!
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Diane says
Are you sure about the amounts for the dressing? I barely get more than 1/2 c total which leaves very little for the marinade?
Karina says
You are welcome to double the marinade/dressing to cover more. That is not a problem at all.
Kendra says
Made it tonight.. but use steak!! It was wonderful! Love all the flavor’s! Will make this one again.
Karina says
Great tip! A steak sounds good right now;)!
Paula says
This is a keeper. The dressing was really good. my avocado wasn’t ripe enough, so I didn’t add it. Just as well I don’t think of avocados as Greek, though I do love them. In place I added beets
Liza says
This is over the top delicious… I always make extra dressing to use for salads – it has become a household favorite – thank you for sharing!
Jolene says
Soooooooooo delicious and easy! Love this web site!
NIKKI says
Update – I made the is recipe and it was a complete hit!!! We LOVED IT!!!!
Carol says
This sounds and looks amazing. As we’re finally supposed to be getting a nice warming streak here in the Pacific Northwest, this sounds like a perfect recipe for this week-end.
Margaret Ann @ MAK and Her Cheese says
One of my favorite lunchtime combos, especially in warm weather! These photos are gorgeous, per usual. 🙂
-MAK
Chris Waghorn says
Yum! This looks so tasty!
Nikki says
I’m making this tonight! (I’ll rate this recipe after I make it, but I already know it will be fabulous)
Karina I absolutely love all of your recipes! Are you going to have a recipe book anytime in the future? I don’t have internet at our cottage and I would love to have your book in my kitchen! For now I have made a binder with them all, but I would definitely buy many and give them away as gifts. You are Great! Thank you!
Linda Overbay says
Yummmmmm
Chris says
Hi. Do you have, or are you going to bring out a recipe book with all your gorgeous chicken dishes in ?
Linda Kissane says
This looks Soooo good!! The Chicken looks barbecued? I think that would make it even better at least for me. I don’t want to take away from the Greek flavors tho. I love Greek salad too. I wish you would have a Spinakopita receipt that is easy. I do know the ingredients but a recipe for seasoning would bring back what I can’t quite remember. Those Coconut Cream Bars look pretty good too!!!! I just ate my homemade taco meat mix with lots of cheese so this is a completely different taste experience. I love your website meal planner!!!!??