The Greek Avocado Chicken Salad brings together everything you love about classic Mediterranean flavors—juicy chicken, creamy avocado, tangy feta, and vibrant veggies—in one incredibly fresh bite. With bright herbs and a punchy vinaigrette, this salad is hearty enough for lunch or dinner yet takes just minutes to toss together. Whether you’re craving something healthy for a weeknight or want a standout dish for your next picnic, Greek Avocado Chicken Salad is that crowd-pleaser you’ll make on repeat.
Ingredients You’ll Need
Greek Avocado Chicken Salad relies on a handful of simple yet powerful ingredients. Each one is essential, working together to make this salad both deliciously fresh and satisfying, with pops of color and a variety of textures in every forkful.
- Cooked chicken breast: Shredded or chopped, this is your protein powerhouse. Use grilled or rotisserie chicken for maximum flavor.
- Ripe avocado: Diced just before mixing, avocado brings creamy richness and a beautiful, buttery texture.
- Cherry tomatoes: Halved for juicy bursts of sweet-tart flavor and a vibrant pop of red.
- Cucumber: Diced crisp cucumber keeps things refreshing and crunchy.
- Red onion: Finely chopped for a subtle sharpness and gorgeous color contrast.
- Kalamata olives: Sliced olives deliver classic briny depth that gives the dish its unmistakable Greek character.
- Feta cheese: Crumbled feta adds creamy tang and a salty finish in every bite.
- Extra virgin olive oil: The backbone of the dressing, lending body and beautiful Mediterranean flavor.
- Red wine vinegar: Brings everything to life with its tangy punch—don’t skip it!
- Dried oregano: Oregano infuses the dressing with herbal notes that perfectly complement the other ingredients.
- Salt and black pepper: Essential for bringing all the flavors into delicious harmony.
- Fresh parsley (optional): A sprinkle for garnish adds freshness and a little green flair right before serving.
How to Make Greek Avocado Chicken Salad
Step 1: Prepare Your Ingredients
Begin by gathering all your ingredients and prepping your veggies—cutting the avocado, halving the cherry tomatoes, dicing the cucumber, chopping the onion, and slicing the olives. If you’re using cooked chicken from the fridge, chop or shred it into bite-sized pieces. Prep work makes assembly a total breeze.
Step 2: Mix Up the Salad Base
Transfer the chicken, avocado, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese into a large mixing bowl. This is where all the Mediterranean magic is about to happen, so aim for a roomy bowl that makes tossing easy and mess-free.
Step 3: Whisk the Dressing
In a smaller bowl or jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Whisk (or shake) it all together until the dressing is emulsified and fragrant—the oregano will really shine through here.
Step 4: Dress the Salad
Pour your homemade vinaigrette directly over the salad. Gently toss everything together with a large spoon or spatula, being careful not to mash the avocado. You want every bite to be lightly coated with that tangy, herby dressing.
Step 5: Taste and Adjust
Give the salad a quick taste and add a bit more salt or pepper if needed. If you like a stronger herbal note, an extra pinch of dried oregano never hurts. The Greek Avocado Chicken Salad should taste bright and balanced at this stage.
Step 6: Chill and Garnish
If you have the time, refrigerate the salad for up to 2 hours before serving—this helps the flavors meld beautifully. Right before serving, sprinkle over chopped fresh parsley for extra color and freshness.
How to Serve Greek Avocado Chicken Salad
Garnishes
Top your Greek Avocado Chicken Salad with extra fresh parsley, a few more crumbles of feta, or an extra twist of black pepper. Lemon wedges on the side add extra brightness if you like a tangy finish.
Side Dishes
This salad pairs perfectly with toasted pita, crusty bread, or simple quinoa. You can also serve it alongside a classic Greek lemon orzo soup, or complement it with a plate of roasted vegetables for a colorful Mediterranean spread.
Creative Ways to Present
Try serving your Greek Avocado Chicken Salad in a hollowed-out avocado shell for a fun, elegant presentation. Spoon it onto butter lettuce leaves for handheld wraps, or pile it over a bed of mixed greens to turn it into a show-stopping entrée salad at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Avocado Chicken Salad in an airtight container in the refrigerator for up to two days. For the best texture and color, try to add fresh avocado right before serving—this helps avoid browning and mushiness.
Freezing
This salad doesn’t freeze well due to the fresh vegetables and avocado, which can become mushy after thawing. It’s best to make Greek Avocado Chicken Salad fresh and enjoy it within a couple of days for that beautiful creamy and crisp texture.
Reheating
No reheating needed! Greek Avocado Chicken Salad is best enjoyed cold or at cool room temperature, making it ideal for easy lunches and quick on-the-go meals.
FAQs
Can I make Greek Avocado Chicken Salad ahead of time?
Absolutely! You can prep almost everything a day ahead—just wait to dice and add the avocado until just before serving. This keeps the salad as fresh and vibrant as possible.
What type Salad
Any cooked chicken breast will do the trick, but grilled chicken or rotisserie chicken both deliver extra flavor. Chopping or shredding the chicken ensures you get tasty bites in every forkful.
How can I make this dairy-free?
For a dairy-free version, simply skip the feta or swap it for a plant-based crumbled cheese. The salad will still have plenty of richness thanks to the avocado and dressing.
Is Greek Avocado Chicken Salad suitable for meal prep?
Yes! Just keep the avocado separate and add it at the last minute. Store individual portions in containers for easy, healthy lunches on busy weekdays.
Can I customize the vegetables?
Certainly—swap in whatever fresh veggies you love. Bell peppers, artichoke hearts, or even baby spinach are all delicious additions that put your own spin on Greek Avocado Chicken Salad.
Final Thoughts
If you’re craving a meal that’s as easy as it is delicious, Greek Avocado Chicken Salad has you covered. It’s bright, filling, and endlessly adaptable—perfect for everything from meal prep to picnics and summer gatherings. Give it a try and watch it become a go-to favorite in your kitchen!
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Greek Avocado Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
This Greek Avocado Chicken Salad is a refreshing and flavorful dish that’s perfect for a light lunch or dinner. Packed with protein and healthy fats, this salad is easy to make and bursting with Mediterranean flavors.
Ingredients
Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare the Salad: In a large mixing bowl, combine the cooked chicken, diced avocado, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
- Combine and Serve: Pour the dressing over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 hours before serving. Garnish with fresh parsley if desired.
Notes
- Use grilled or rotisserie chicken for extra flavor.
- Add chopped romaine or spinach to turn this into a heartier salad.
- If making ahead, add avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 75 mg
