Loaded Greek Chicken Avocado Salad is another meal in a salad! Full of Greek flavours and a 5-ingredient dressing that doubles as a marinade!
Author: Karina - Cafe Delites
2large skinless boneless chicken breasts, halved to make four fillets
Dressing / Marinade:
1/4cuplemon juice(juice of 1 lemon)
1tablespoonred wine vinegar
2teaspoonsminced garlic(or 2 large garlic cloves, minced)
For The Salad:
4cupsromaine lettuce leaves(or cos lettuce), washed and shredded
2large Lebanese cucumbers, halved lengthways and sliced
2vine ripened tomatoes, cut into small wedges
1/2green pepper(or capsicum), deseeded and sliced
1/2red onion, sliced thinly
7oz| 200 g fresh Feta cheese, cubed
1/2cup(3 oz | 80 g) pitted Kalamata olives, halved lengthways
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.
Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
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).
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!