Loaded Greek Chicken Avocado Salad
Creamy, juicy, vibrant and utterly satisfying, this Loaded Greek Chicken Avocado Salad is a meal that feels both fresh and indulgent.
Servings: 4 servings
Equipment
- Grill Pan
- Mixing Bowl
Ingredients
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
Instructions
- In a large dish, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and cracked pepper. Reserve 1/2 cup of this mixture for dressing later.
- Add the chicken breasts to the remaining marinade, coat thoroughly, cover, and let marinate in the refrigerator for 30 minutes.
- Prepare the salad ingredients by combining romaine, cucumbers, tomatoes, green pepper, red onion, feta, and olives in a large bowl. Toss gently, avoiding the avocado for now.
- Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface.
- Remove chicken from marinade, letting excess drip off. Grill for about 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer chicken to a cutting board and let rest for 5 minutes. Slice into strips or bite-sized pieces.
- Arrange the salad on a platter or divide among plates. Top with sliced chicken, avocado, and drizzle with reserved dressing. Serve immediately.
Notes
Store leftover components separately for best texture. Assemble salads fresh each day.