Creamy avocado, juicy grilled chicken, tangy feta and briny Kalamata olives all in one bowl — this Loaded Greek Chicken Avocado Salad is everything you want in a fresh, satisfying meal. It combines Mediterranean flavors with homey comfort, and it comes together quickly enough for a weeknight dinner or a relaxed weekend lunch. Fun fact: Greek salads originally didn’t include lettuce — but when you add romaine and grilled chicken, it instantly becomes a meal-worthy classic.
If you enjoy this flavor profile, you might also enjoy another take on the dish over at Loaded Greek Chicken Avocado Salad inspiration, which highlights similar ingredients in a slightly different format. This recipe is simple, fast to prepare, and family-friendly, making it perfect for busy cooks who still want something tasty and wholesome. Read on — you’ll be excited to try it.
What is Loaded Greek Chicken Avocado Salad?
What’s in a name? Loaded Greek Chicken Avocado Salad sounds like a party in a bowl, right? Think classic Greek salad meets a hearty protein boost and a creamy avocado cameo. Why “loaded”? Because every forkful is piled with bold textures and flavors — crisp romaine, seared chicken, salty feta, and creamy avocado. Who decided that the way to a man’s heart is through his stomach? Probably someone standing over a bowl like this. Give it a try and see what nickname your family gives it — I bet it becomes a regular.
Why You’ll Love This
This salad is irresistible for three big reasons:
- Flavor contrast: bright lemon and oregano-marinated chicken pairs with creamy avocado, tangy feta, and salty olives for an exciting, layered taste.
- Cost-saving and flexible: making this at home means you control portions and ingredients, and leftovers stretch into lunches for days — much cheaper than eating out.
- Crunch and cream: romaine and cucumbers add a fresh crunch while the avocado and feta bring luxurious creaminess.
If you like lighter but satisfying meals, this is a winner — and it’s a great companion to other favorites on the blog. Ready to make it? Let’s go.
How to Make
Quick Overview
This recipe is easy to assemble and satisfying to eat. The chicken marinates briefly in lemon, olive oil and oregano, then sears quickly for a golden exterior and juicy interior. Toss the salad base while the chicken rests, slice the chicken, add fresh avocado, and drizzle the reserved dressing. Total active time is short and the textures — creamy, crunchy, and tangy — make every bite interesting.
Prep time: 15 minutes (plus 30 minutes marinating)
Cook time: 10–12 minutes
Total time: about 55 minutes
Ingredients
- 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
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 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 small wedges
- 1/2 medium green pepper, deseeded and sliced
- 1/2 medium red onion, sliced thinly
- 200g fresh feta cheese, cubed
- 1/2 cup pitted Kalamata olives, halved lengthways
- 1 avocado, sliced just before serving
Directions
- Whisk together all the marinade/dressing ingredients (olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and cracked pepper) in a large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve the poured dressing in the refrigerator for later.
- Add the chicken breasts to the remaining marinade in the dish and turn to coat evenly. Cover and allow to marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- While the chicken is marinating, prepare the salad ingredients: shred the romaine, slice the cucumbers, wedge the tomatoes, slice the green pepper and red onion, cube the feta, and halve the Kalamata olives. Combine everything (except the avocado) in a large bowl and toss gently to mix.
- Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and place the fillets on the hot pan; add any marinade left in the bowl to the pan as well. Grill or sear the chicken until golden and cooked through, about 5–6 minutes per side depending on thickness. Chicken is done when internal temperature reaches 165°F (74°C) or juices run clear.
- Remove the chicken from the pan and let it rest for 5 minutes to retain juices. Slice the chicken thickly and arrange it over the prepared salad. Slice the avocado and arrange on top. Drizzle with the reserved dressing from the refrigerator and serve immediately.
What to Serve With
- Light crusty bread or warm pita to mop up extra dressing and juices.
- A side of lemon-herb quinoa or couscous for a heartier plate.
- Tzatziki or a simple garlic-yogurt dip on the side for extra creaminess.
- A chilled glass of white wine or sparkling water with lemon for a refreshing pairing.
- For a contrasting salad option, try the grape chicken salad twist over at chicken and grape salad pairing ideas — it’s a great counterpoint for entertaining.
Top Tips for Perfecting
- Marinate for at least 30 minutes: even a short marinade boosts flavor and tenderness.
- Room temperature chicken cooks more evenly; remove from fridge 15 minutes before cooking.
- Don’t slice avocado too early — it browns quickly. Add just before serving.
- Use a hot pan for a good sear — that golden crust adds texture and flavor.
- Substitute fresh oregano for dried (use three times the amount) if you have it on hand.
- If feta is too salty, rinse briefly under cold water and pat dry to mellow it.
- Avoid overdressing: reserve the dressing and add gradually so the salad doesn’t get soggy.
Storing and Reheating Tips
- Refrigeration: Store leftover salad components separately if possible. Keep chicken in an airtight container in the fridge for up to 3 days. Store extra dressing in a sealed jar for up to 5 days.
- Freezing: This salad is best fresh. Do not freeze the salad greens, avocado, or dressing. You can freeze cooked chicken (no dressing) for up to 2 months; thaw in the refrigerator before reheating.
- Reheating: Reheat chicken gently in a skillet over low-medium heat until warm, or in a 325°F (160°C) oven for about 8–10 minutes. Add avocado fresh and toss greens just before serving to keep them crisp.
FAQs
Can I use chicken thighs instead of breasts?
Yes — boneless skinless thighs work well and stay juicy. Reduce cooking time slightly and ensure they reach 165°F internally.
Is there a vegetarian version of this salad?
Absolutely. Replace chicken with grilled halloumi, roasted chickpeas, or marinated tofu for a satisfying vegetarian option.
How do I keep avocado from browning?
Coat avocado slices lightly with lemon juice and add them to the salad just before serving to minimize browning.
Can I make the dressing ahead of time?
Yes — the dressing can be made and refrigerated up to 5 days in advance. Shake or whisk before using.
What if I don’t have Kalamata olives?
Green olives, Castelvetrano, or even capers can provide that salty, briny pop in a pinch.
Conclusion
This Loaded Greek Chicken Avocado Salad is a fast, flavorful way to bring Mediterranean brightness to your table without fuss. It’s easy to prepare, versatile, and perfect for feeding a family or meal-prepping lunches for the week. If you’d like another take on similar flavors and presentation, check out the full inspiration from Greek Chicken Salad – Cafe Delites for extra ideas and variations. Give this recipe a try and share it with family or friends — it’s bound to become a new favorite.
Loaded Greek Chicken Avocado Salad
Equipment
- Mixing Bowl
- Grill Pan or Cast Iron Skillet
Ingredients
Ingredients
- 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
- 2 tablespoons dried oregano
- 1 teaspoon salt
- to taste cracked pepper
- 4 cups romaine lettuce leaves washed and shredded
- 2 large Lebanese cucumbers halved lengthways and sliced
- 2 large vine-ripened tomatoes cut into small 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 lengthways
- 1 avocado sliced just before serving
Instructions
- Whisk together all the marinade/dressing ingredients (olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and cracked pepper) in a large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve the poured dressing in the refrigerator for later.
- Add the chicken breasts to the remaining marinade in the dish and turn to coat evenly. Cover and allow to marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- While the chicken is marinating, prepare the salad ingredients: shred the romaine, slice the cucumbers, wedge the tomatoes, slice the green pepper and red onion, cube the feta, and halve the Kalamata olives. Combine everything (except the avocado) in a large bowl and toss gently to mix.
- Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and place the fillets on the hot pan; add any marinade left in the bowl to the pan as well. Grill or sear the chicken until golden and cooked through, about 5–6 minutes per side depending on thickness. Chicken is done when internal temperature reaches 165°F (74°C) or juices run clear.
- Remove the chicken from the pan and let it rest for 5 minutes to retain juices. Slice the chicken thickly and arrange it over the prepared salad. Slice the avocado and arrange on top. Drizzle with the reserved dressing from the refrigerator and serve immediately.
