Loaded Greek Chicken Avocado Salad
This Loaded Greek Chicken Avocado Salad combines creamy avocado, juicy grilled chicken, tangy feta, and briny Kalamata olives for a fresh and satisfying meal.
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.
Notes
Marinate for at least 30 minutes for best flavor. Add avocado just before serving to prevent browning.