Name: Loaded Greek Chicken Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large skinless boneless chicken breasts (halved or cut through to make 4 thinner pieces); 1/4 cup olive oil (extra virgin); 1/4 cup lemon juice (fresh, juice of 1 lemon); 1 tablespoon red wine vinegar; 2 teaspoons minced garlic (about 2 cloves); 2 tablespoons dried oregano; 1 teaspoon salt; 1/2 teaspoon cracked pepper (to taste); 4 cups romaine lettuce leaves (washed and shredded); 2 large Lebanese cucumbers (halved lengthways and sliced); 2 large vine-ripened tomatoes (cut into wedges); 1/2 medium green pepper (deseeded and sliced); 1/2 medium red onion (sliced thinly); 200 g fresh feta cheese (cubed); 1/2 cup pitted Kalamata olives (halved); 1 large avocado (sliced, ripe but firm)

Jump to Recipe

Creamy, juicy, vibrant and utterly satisfying — Loaded Greek Chicken Avocado Salad checks every box when you want a meal that feels both fresh and indulgent. Imagine char-grilled lemony chicken, briny Kalamata olives, creamy avocado slices and tangy feta scattered over crisp romaine for a plate that’s as colorful as it is delicious. Fun fact: many Mediterranean salads trace their roots to simple market lunches where cooks combined whatever was fresh that day — which is why this salad feels so timeless and easy.

This recipe is special because it’s fast, family-friendly, and customizable. In about 35 minutes you’ll have a main-course salad that pleases kids and adults alike. If you enjoy other chicken-and-avocado combinations on the blog, you might also like my take on a classic grilled chicken avocado salad — it shares the same bright, grilled flavor profile but with a different dressing twist. Ready to get cooking? Let’s dive in and make a salad you’ll want on the regular. For another similar twist, check out this loaded Greek chicken avocado salad recipe for inspiration.

What is Loaded Greek Chicken Avocado Salad?

What’s in a name? A lot, apparently — because “Loaded Greek Chicken Avocado Salad” promises a plate that’s piled high with Greek-inspired flavors and avocado-rich indulgence. Why “loaded”? Because it’s not just a few leaves and a slice of chicken — it’s a full, hearty meal with veggies, olives, feta, and creamy avocado joining forces. Who named it? Probably someone who loves leftovers and hates boring salads — sound familiar? And hey, as the old classic goes, “the way to a man’s heart is through his stomach.” Maybe that’s why this one’s so popular at family dinners. Give it a try and see why it earned the “loaded” badge.

Why You’ll Love This

Flavorful spotlight: The star here is the tangy lemon-oregano marinade that infuses the chicken, balanced by creamy avocado and salty feta. Every bite gives you juicy grilled chicken, crunchy veggies and an herb-forward dressing.
Budget-smart: Making this at home is much cheaper than ordering a specialty salad at a café. A few fresh ingredients, simple pantry staples, and you’ve got multiple meals worth of nutritious fare.
Texture and variety: From crisp romaine and cucumbers to the soft avocado and crumbly feta, this salad delivers contrast in every forkful — and it’s easily adaptable for picky eaters.

If you like lighter Mediterranean meals, try pairing flavors from my grilled chicken avocado salad to switch up the dressing or veggies. Ready to make something your family will ask for again? Let’s get cooking.

How to Make

Quick Overview
This recipe is straightforward, fast, and delivers satisfying Mediterranean flavor. Marinate the chicken briefly for bright lemon and oregano notes, grill for a charred finish, and assemble the salad for a clean mix of textures. Prep and cooking time: about 35–40 minutes total (30 minutes marinating, 10–12 minutes grilling and resting).

Ingredients

2 large skinless boneless chicken breasts, halved (butterfly or cut through to make 4 thinner pieces)
1/4 cup olive oil, extra virgin
1/4 cup lemon juice (juice of 1 lemon), fresh
1 tablespoon red wine vinegar
2 teaspoons minced garlic (about 2 cloves)
2 tablespoons dried oregano
1 teaspoon salt
Cracked pepper to taste (about 1/2 teaspoon or to preference)
4 cups romaine lettuce leaves, washed and shredded
2 large Lebanese cucumbers, halved lengthways and sliced
2 large vine-ripened tomatoes, cut into wedges
1/2 medium green pepper, deseeded and sliced
1/2 medium red onion, sliced thinly
200 g fresh feta cheese, cubed
1/2 cup pitted Kalamata olives, halved
1 avocado, sliced (ripe but firm)

Directions

In a large dish, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons minced garlic, 2 tablespoons dried oregano, 1 teaspoon salt, and cracked pepper to taste. Mix well. Reserve 1/2 cup of this mixture to use later as the salad dressing.
Add the chicken breasts to the remaining marinade in the dish. Turn to coat thoroughly, cover the dish, and let the chicken marinate in the refrigerator for 30 minutes.
While the chicken marinates, prepare the salad ingredients. In a large bowl combine 4 cups shredded romaine, sliced Lebanese cucumbers, tomato wedges, sliced green pepper, thinly sliced red onion, cubed feta, and halved Kalamata olives. Toss gently to combine. Do not add avocado yet.
Heat a grill pan or outdoor grill over medium-high heat until hot. Lightly oil the grill surface to prevent sticking.
Remove chicken from the marinade, letting excess drip off. Grill the chicken for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Cooking time will vary slightly with thickness.
Transfer the chicken to a cutting board and let it rest for 5 minutes to keep juices locked in. Slice the chicken into strips or bite-sized pieces.
Arrange the salad on a serving platter or divide among plates. Place sliced chicken on top, add avocado slices, and drizzle the reserved 1/2 cup dressing over everything. Serve immediately and enjoy.

Loaded Greek Chicken Avocado Salad

What to Serve With

Warm pita bread or grilled flatbread to scoop up every bite.
Lemon-herb rice or orzo for a heartier plate.
A simple tzatziki sauce on the side for extra creaminess and cool contrast.
Light white wine, iced tea with lemon, or sparkling water with cucumber slices to keep things refreshingly bright.
Roasted potatoes or a Mediterranean grain salad if you want to stretch this into a larger feast.

Top Tips for Perfecting

Chicken thickness: Pound or butterfly chicken breasts so they cook evenly and stay juicy.
Marinating time: While 30 minutes is great for quick flavor, you can marinate up to 2 hours for deeper infusion. Avoid overnight with high-acid citrus only marinades, which can make meat mushy.
Avocado timing: Add avocado just before serving to keep it from browning. Squeeze a touch of lemon juice on the slices to slow oxidation.
Feta texture: Use a block of feta and cube it yourself for the best flavor and texture; pre-crumbled can be drier.
Grill marks: For more flavor, finish chicken with a hot, quick sear on each side to develop a golden crust.
Mistakes to avoid: Don’t overdress the salad — the reserved 1/2 cup is usually plenty. Overcooking the chicken will dry it out, so watch the time and rest it briefly.

Storing and Reheating Tips

Refrigeration: Store leftover salad components separately if possible. Keep chicken and dressing in airtight containers in the fridge for up to 3 days. Store assembled salad with avocado removed for best texture.
Freezing: This salad does not freeze well due to lettuce, tomato, and avocado texture changes. You can freeze cooked chicken separately for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Reheat grilled chicken gently in a skillet over low heat with a splash of olive oil or in a 300°F oven until warmed through. Avoid microwave reheating if you want to preserve texture — it can make chicken rubbery.
Best practice: Assemble salads fresh each day. If prepping ahead, combine all vegetables and cheese but add avocado and dressing just before serving.

FAQs

What can I use instead of Kalamata olives?
You can substitute black olives or chopped Castelvetrano olives for a milder, buttery flavor. If you prefer no olives, capers add a similar briny punch.

Can I make this salad vegetarian?
Yes — replace the chicken with grilled halloumi, roasted chickpeas, or marinated tofu for a satisfying vegetarian version.

How do I know when the chicken is cooked through?
The safest method is to use a meat thermometer: the internal temperature should reach 165°F (74°C). Alternatively, slice into the thickest part — it should be white with clear juices.

Is this salad meal-prep friendly?
Partially. Prep the veggies, grill the chicken, and store components separately. Assemble only when ready to eat to keep textures fresh, especially the avocado.

Can I use fresh oregano instead of dried?
Yes. Use about 2 tablespoons fresh oregano in place of 2 tablespoons dried for a brighter herbal note. Add fresh herbs at the end of marinating to preserve their flavor.

Conclusion

This Loaded Greek Chicken Avocado Salad is a winner because it’s simple to prepare, loaded with bright Mediterranean flavors, and hearty enough to serve as a main course for the whole family. It’s perfect for weeknight dinners, light lunches, or casual entertaining when you want something that looks impressive but cooks up quickly. I hope you give it a try, tweak it to suit your tastes, and share it with friends and family — a good salad can turn an ordinary meal into a memorable one. For a classic version and more ideas, see this great take on Greek chicken salad: Greek Chicken Salad – Cafe Delites.