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This Greek avocado chicken salad brings Mediterranean flavors to your table with minimal effort and maximum satisfaction. The combination of tender chicken, creamy avocado, and tangy feta creates a protein-packed meal that works perfectly for lunch or a light dinner.
I first made this salad for a summer potluck when the temperature hit 95 degrees and turning on the oven seemed criminal. It disappeared faster than anything else on the table, and I've been making double batches ever since.
Ingredients
- Shredded chicken: Larger chunks work best for texture and the rotisserie variety adds convenient flavor
- Avocado: Provides creamy richness and healthy fats that make this salad satisfying
- Kalamata olives: Deliver that distinctive briny punch essential to Greek flavors
- Sun dried tomatoes: Packed in oil bring concentrated sweet tomato flavor and chewy texture
- Feta cheese: Adds the perfect salty tang that pulls everything together
- Red onion: Offers sharp contrast and beautiful color against the other ingredients
- Pine nuts: Optional but worth it for the buttery crunch and subtle flavor dimension
- Greek yogurt: Creates a creamy dressing base without excessive calories
- Olive oil: Extra virgin provides the authentic Mediterranean foundation for the dressing
- Fresh lemon juice: Brightens all the flavors and balances the richness
Step-by-Step Instructions
- Prepare the Dressing:
- Combine Greek yogurt, olive oil, mayo, lemon juice, vinegar, and seasonings in a jar or bowl. Whisk thoroughly until smooth and creamy. The dressing should have a pourable consistency but still be thick enough to cling to the salad ingredients. I find shaking everything in a mason jar with a tight lid works perfectly and saves cleanup time.
- Prepare the Chicken:
- If using rotisserie chicken, remove the skin and pull the meat from the bones in generous chunks rather than fine shreds. You want substantial pieces that stand up to the other ingredients. If cooking chicken yourself, allow it to cool completely before pulling it apart to prevent the meat from becoming too dry or stringy.
- Assemble the Salad:
- Combine chicken, olives, sun dried tomatoes, and red onion in a large bowl. Toss gently with half the dressing to coat these sturdier ingredients first. This layered dressing approach ensures balanced flavor throughout the salad without drowning any single component.
- Add Finishing Ingredients:
- Gently fold in the avocado slices, feta cheese, and pine nuts if using. These delicate ingredients need careful handling to maintain their integrity. Add remaining dressing and toss very gently just until everything is lightly coated. The avocado will break down slightly, creating additional creaminess throughout the salad.
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The sun dried tomatoes are truly the unsung hero of this recipe. I discovered their transformative power years ago when my garden produced too many tomatoes to handle. After drying a batch, I added them to this salad and the concentrated sweet acidity completely elevated every other ingredient in the bowl.
Make Ahead Tips
This salad is perfect for meal prep with one important exception. The avocado tends to oxidize and brown even with the acid in the dressing. For best results, prepare everything else in advance and add freshly sliced avocado just before serving time. If absolutely necessary, press plastic wrap directly onto the surface of prepared salad to minimize air exposure.
The dressing actually improves with time as the herbs and garlic infuse more deeply into the creamy base. Make it up to three days ahead and store in a separate container in the refrigerator. Give it a quick shake or stir before adding to your salad ingredients.
Ingredient Substitutions
Not everyone keeps Greek ingredients on hand, so feel free to adapt this recipe based on what you have available. Regular black olives work in place of kalamatas, though the flavor profile will be milder. No pine nuts? Try toasted slivered almonds or chopped walnuts instead.
For a dairy free version, skip the feta and substitute additional avocado for creaminess. The dressing can be made with dairy free yogurt alternatives and vegan mayonnaise without sacrificing the tangy flavor profile that makes this salad special.
Serving Suggestions
This versatile salad works beautifully in multiple presentations. Serve it over a bed of fresh spinach or arugula for additional greens and volume. For a more substantial meal, tuck the salad into warm pita pockets with extra dressing on the side for dipping.
For entertaining, create a Greek inspired grazing board by arranging the salad as the centerpiece surrounded by additional Mediterranean ingredients like hummus, stuffed grape leaves, sliced cucumbers, and extra feta chunks. This interactive approach lets guests customize their plates.
Common Queries
- → How long does this chicken salad stay fresh?
When stored in an airtight container in the refrigerator, this Greek avocado chicken salad will stay fresh for up to 3 days. For best results, add the avocado just before serving to prevent browning.
- → What's the best chicken to use?
Rotisserie chicken works exceptionally well as it's already cooked and seasoned. You can also use home-cooked chicken breast or thighs, either in an Instant Pot (45 minutes on pressure setting) or slow cooker (2 hours on high). Leave the chicken in slightly larger chunks rather than finely shredded.
- → Can I make this salad ahead of time?
Yes! This salad is perfect for meal prep. Prepare all ingredients and the dressing, but store the avocado separately and add it just before serving. Keep everything refrigerated in airtight containers for up to 3 days.
- → Is this salad keto-friendly?
With only 8g of carbohydrates per serving and 17g of protein, this salad is excellent for low-carb and ketogenic diets. The healthy fats from avocado, olive oil, and pine nuts make it particularly suitable for keto meal plans.
- → Can I substitute any ingredients?
This salad is versatile! You can substitute the mayo with additional Greek yogurt for a lighter version. Pine nuts can be replaced with walnuts or almonds. If you don't have sun-dried tomatoes, roasted red peppers work well. For a dairy-free version, omit the feta or replace with a dairy-free alternative.
- → What can I serve with this salad?
This hearty salad works well as a complete meal on its own, but pairs beautifully with warm pita bread, a side of tzatziki, or a simple tomato cucumber salad. For a larger meal, serve alongside grilled vegetables or a light soup.