Greek Avocado Chicken Salad (Printable Version)
# What You’ll Need:
→ Salad
01 -
2-4 cups shredded chicken
02 -
1 avocado, sliced
03 -
½ red onion, sliced
04 -
½ cup halved kalamata olives
05 -
1 12-ounce jar julienned sun dried tomatoes, packed in oil, drained and gently rinsed
06 -
⅓ cup crumbled feta cheese
07 -
¼ cup pine nuts, toasted (optional)
→ Dressing
08 -
⅓ cup extra virgin olive oil
09 -
½ cup plain Greek yogurt (0% fat recommended)
10 -
¼ cup reduced fat mayonnaise, or substitute with extra Greek yogurt
11 -
½ teaspoon salt, or to taste
12 -
¼ teaspoon black pepper, or to taste
13 -
½ teaspoon garlic powder
14 -
1 teaspoon dried dill, or ¼ cup fresh dill, chopped
15 -
½ teaspoon sugar
16 -
1 tablespoon white wine vinegar
17 -
juice of ½ lemon
# Steps to Follow:
01 -
In a jar or bowl, combine olive oil, Greek yogurt, mayonnaise, salt, black pepper, garlic powder, dill, sugar, white wine vinegar, and lemon juice. Whisk until well blended and set aside.
02 -
In a large bowl, combine shredded chicken, avocado slices, red onion, kalamata olives, julienned sun dried tomatoes, crumbled feta cheese, and pine nuts if using.
03 -
Pour the dressing over the salad and toss well to combine. Serve immediately or cover tightly and chill for up to 3 days.
# Additional Notes:
01 -
Use rotisserie chicken for convenience, or cook and shred chicken yourself with an Instant Pot or Slow Cooker.
02 -
Avoid shredding the chicken too finely; larger chunks work best for this salad.
03 -
To keep avocados as fresh as possible, add them just before serving.