Loaded Greek Chicken Avocado Salad #salad #healthyrecipes #dinner #cauliflower #food

Loaded Greek Chicken Avocado Salad #salad #healthyrecipes #dinner #cauliflower #food

Greek Chicken Avocado Salad is one of our top picks. You may recall this Greek Lemon Garlic Chicken Salad from a year ago? Indeed, this plate of mixed greens is EXACTLY equivalent to THAT ONE, without the flatbreads and Tzatziki!

Two or three weeks prior, we made A VIDEO for my Avocado Greek Salad and Greek Salad Dressing lastly got around to posting it the previous evening (beneficial things require some serious energy — particularly with the measure of customers we have).

All things considered, subsequent to videoing that serving of mixed greens, we needed to eat it with some chicken, so we continued to make up some all the more dressing (that serves as a marinade — you know how I roll), and flame broil some chicken bosoms. Adding some romaine lettuce to help build it up a piece since there were 4 of us hungry individuals slobbering all over one another, I ventured back when it was done and kicked the bucket a bit.

Loaded Greek Chicken Avocado Salad #salad #healthyrecipes #dinner #cauliflower #food

Also try our recipe : SLOW COOKER CHICKEN TORTILLA SOUP #dinner #cooker #chicken #tortilla #soup


  • 2 large skinless boneless chicken breasts , halved to make four fillets

Dressing / Marinade:

  • 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

For The Salad:

  • 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


  1. 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.
  2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
  3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
  4. 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).
  5. 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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