If you’re craving a fresh, flavorful, and utterly satisfying salad, then this Greek Avocado Chicken Salad Recipe is about to become your new go-to. It’s a vibrant mix of tender shredded chicken, creamy avocado, tangy feta, and briny kalamata olives, all brought together with a luscious, herb-infused dressing that sings with every bite. Perfectly balanced with Mediterranean flair, this salad is super easy to whip up, yet impressive enough to serve at any gathering or enjoy as a nourishing weekday lunch. Trust me, once you try this Greek Avocado Chicken Salad Recipe, it’ll be hard not to make it again and again!
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this dish truly shine. Each component adds its own character—from creamy and rich to salty and crisp—ensuring every forkful delivers a delightful taste and texture experience.
- 2-4 cups shredded chicken: Use rotisserie chicken or leftover cooked chicken for convenience and flavor depth.
- 1 avocado (sliced): Adds buttery creaminess that complements the tangy and savory elements.
- ½ red onion (sliced): Brings a sharp crunch and a hint of sweetness to balance the richness.
- ½ cup halved kalamata olives: Adds a salty, slightly fruity punch typical of Greek flavors.
- 1 12-ounce jar julienned sun dried tomatoes packed in oil (drained and gently rinsed): Deepens the salad with chewy bursts of concentrated sweetness.
- â…“ cup crumbled feta cheese: Provides a creamy and tangy finish that is uniquely Mediterranean.
- ¼ cup pine nuts (toasted, optional): Offers a lovely nutty crunch that elevates the salad’s texture.
- â…“ cup olive oil (extra virgin recommended): The foundation of the dressing, bringing richness and a peppery undertone.
- ½ cup plain Greek yogurt (I use 0% fat): Adds creamy body and slight tang to the dressing without heaviness.
- ¼ cup reduced fat mayo (may substitute extra Greek yogurt): Helps emulsify the dressing with a silky smooth consistency.
- ½ teaspoon salt (or to taste): Enhances all the natural flavors in the salad.
- ¼ teaspoon black pepper (or to taste): Adds subtle heat and depth.
- ½ teaspoon garlic powder: Infuses the dressing with warm, savory notes.
- 1 teaspoon dried dill (or ¼ cup chopped fresh dill): Elevates the salad with a fragrant, herby brightness.
- ½ teaspoon sugar: Balances acidity and rounds out the dressing flavors.
- 1 tablespoon vinegar (white wine vinegar recommended): Brings crisp acidity to brighten the salad.
- Juice of ½ lemon: Fresh citrus adds zest and lightness.
How to Make Greek Avocado Chicken Salad Recipe
Step 1: Prepare the Dressing
The heart of this Greek Avocado Chicken Salad Recipe is the vibrant dressing that ties everything together. Start by combining the olive oil, Greek yogurt, mayo, salt, pepper, garlic powder, dill, sugar, vinegar, and lemon juice in a jar or bowl. Whisk everything thoroughly until well blended—you want a creamy yet pourable consistency that coats each ingredient perfectly. Set this aside, allowing the flavors to meld beautifully while you prepare the salad base.
Step 2: Combine Salad Ingredients
Grab a large bowl and toss together the shredded chicken, sliced avocado, red onion, kalamata olives, sun dried tomatoes, feta cheese, and toasted pine nuts if you’re using them. The variety of textures and flavors in this salad is what makes it so exciting: tender, creamy, salty, and crunchy. This is where your Greek Avocado Chicken Salad Recipe really begins to take shape and come alive.
Step 3: Dress the Salad and Toss
Pour the dressing generously over the combined ingredients, ensuring every piece gets a delicious coating. Gently toss the salad to mix everything without mashing the avocado slices. This step is crucial because it lets the dressing seep into every nook and cranny, marrying all those fantastic Mediterranean flavors into one mouthwatering dish. Serve immediately for the freshest flavor, or cover and refrigerate if you want to enjoy it later.
How to Serve Greek Avocado Chicken Salad Recipe
Garnishes
To amp up the presentation and add some extra flourish, sprinkle a little more crumbled feta or some fresh dill on top before serving. A light drizzle of olive oil can enhance the gloss and richness of the salad. For an added textural surprise, toss over some extra toasted pine nuts or even a sprinkle of chopped fresh parsley. These small touches make a big difference and show off your care in the kitchen.
Side Dishes
This salad is delightfully filling on its own but pairs beautifully with warm pita bread or crisp crackers for scooping. You might want to serve it alongside a simple lemon roasted vegetable or a chilled cucumber salad to keep the meal light and refreshing. For a heartier option, a side of quinoa or orzo tossed with fresh herbs complements the Greek-inspired flavors excellently without overpowering the salad.
Creative Ways to Present
Thinking beyond just a bowl? Spoon the Greek Avocado Chicken Salad Recipe into halved bell peppers or hollowed tomatoes for a colorful and elegant serving idea. You can also stuff it into pita pockets or serve it as a topping for toasted crostini at parties. Another fun twist is layering it in a clear glass jar with fresh greens for a portable, pretty lunch option. The possibilities are endless, and each method lets the vibrant salad shine.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and keep them refrigerated for up to 3 days. The salad will retain its freshness, though the avocado may darken slightly; a quick stir and a squeeze of fresh lemon juice help revive the colors when serving again.
Freezing
This salad is best enjoyed fresh because the creamy avocado and yogurt-based dressing don’t freeze well. Freezing can cause the texture to separate and become watery. For prepping in advance, store the salad ingredients and dressing separately in the fridge, and combine just before serving.
Reheating
Since this salad is served cold or at room temperature, reheating is not recommended. If you prefer a warm version, enjoy the shredded chicken separately heated and then toss with the salad ingredients at room temperature to maintain freshness and texture balance.
FAQs
Can I use cooked chicken other than shredded rotisserie?
Absolutely! Grilled, poached, or even baked chicken breasts work wonderfully as long as you shred them into bite-sized pieces. Just ensure the chicken is well seasoned or plain to complement the salad’s flavors.
Is it possible to make this salad vegan?
You can make a vegan version by substituting the chicken with chickpeas or tofu, skipping the feta or using a plant-based alternative, and replacing Greek yogurt and mayo with vegan options. The dressing can be tweaked with a bit of tahini or avocado oil for creaminess.
What if I don’t have sun dried tomatoes?
If you don’t have sun dried tomatoes on hand, roasted red peppers or fresh cherry tomatoes can be a nice substitute. They won’t have quite the same concentrated sweetness but still add great flavor and texture.
How can I prevent the avocado from browning?
Tossing the avocado slices with lemon juice helps slow down browning. Also, dressing the salad just before serving keeps the avocado looking fresh and delicious.
Can I prepare the dressing in advance?
Definitely! The dressing can be made up to 2 days ahead and stored in the fridge. Give it a quick whisk before drizzling over the salad to recombine any separated ingredients.
Final Thoughts
This Greek Avocado Chicken Salad Recipe is truly a celebration of fresh, vibrant ingredients coming together in perfect harmony. It’s quick enough for busy days but special enough to impress your friends and family. Give it a try and enjoy the wonderful burst of Mediterranean flavors in every bite—once you do, it might just become your favorite new salad staple!
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Greek Avocado Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A refreshing and flavorful Greek Avocado Chicken Salad featuring shredded chicken, creamy avocado, tangy feta, kalamata olives, and a vibrant homemade Greek-inspired dressing. Perfect for a quick, healthy lunch or light dinner, this salad combines Mediterranean flavors with nutritious ingredients for a delicious and satisfying meal.
Ingredients
Salad Ingredients
- 2–4 cups shredded chicken
- 1 avocado, sliced
- ½ red onion, sliced
- ½ cup kalamata olives, halved
- 1 (12-ounce) jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
- â…“ cup crumbled feta cheese
- ¼ cup pine nuts, toasted (optional)
Dressing Ingredients
- â…“ cup extra virgin olive oil
- ½ cup plain Greek yogurt (0% fat)
- ¼ cup reduced fat mayonnaise (can substitute extra Greek yogurt)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- ½ teaspoon garlic powder
- 1 teaspoon dried dill (or ¼ cup chopped fresh dill)
- ½ teaspoon sugar
- 1 tablespoon white wine vinegar
- Juice of ½ lemon
Instructions
- Prepare the dressing: In a jar or bowl, combine all the dressing ingredients including olive oil, Greek yogurt, mayonnaise, salt, pepper, garlic powder, dill, sugar, vinegar, and lemon juice. Whisk thoroughly until the mixture is smooth and well blended. Set it aside to allow the flavors to meld.
- Combine salad ingredients: In a large mixing bowl, add shredded chicken, sliced avocado, red onion, kalamata olives, sun dried tomatoes, crumbled feta cheese, and toasted pine nuts if using.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Toss everything gently but thoroughly to ensure all components are evenly coated with the dressing.
- Serve or store: Serve the salad immediately for the freshest taste. Alternatively, cover the salad tightly and refrigerate for up to 3 days to allow flavors to deepen and for convenient meal prep.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- For a creamier dressing, substitute the mayo with additional Greek yogurt.
- Adjust salt and pepper according to your taste preference.
- Use fresh dill if available for a brighter herbal note.
- This salad is great as a main dish or served on a bed of greens or in pita bread for a Mediterranean-style wrap.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; note avocado may brown slightly but flavor remains delicious.
