Greek Avocado Chicken Salad

Elena Butuc

We eat salads a lot, we do various combinations every day but, of course, we change sometimes with naturally pickled vegetables. Often times, salad can be a meal of its own, if we use filling and healthy ingredients.

Give this combination a try, we really liked it because it's hearty and very tasty. It's also suitable to pack some for lunch at work (pack the dressing separately and pour it over the salad right before eating).

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Ingredients

Metric US

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Cucumber

1 piece

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Onion

6 pieces

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Avocado

1 piece

you can use only half, if you don't like avocado that much

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Red onion

0.5 pieces

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Lettuce

100 g

or in combination with other green leaves of your choice - baby spinach, valerian, rucola etc.

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Chicken breast

0.5 pieces

I had some homemade chicken pastrami, you can find the recipe on my website

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Olives

100 g

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Feta cheese

100 g

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Extravirgin olive oil

70 ml

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Lemon

0.5 pieces

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Apple cider vinegar

2 tbsp

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Salt

1 tsp

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Garlic cloves

1 piece

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Oregano

1 tsp

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Mustard

0.5 pieces

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Ground black pepper

0.25 tsp

Step by step

Step 1

First, grill the chicken breast, or prepare in advance some homemade chicken pastrami, following my recipe. I usually prepare several pieces and keep in the freezer for recipes like this one.

Step 2

Clean, dry and roughly shred the lettuce.

I mixed lettuce with baby spinach, but you can add any other green leaves you like.

Step 3

Prepare and wash all the veggies, make sure the avocado is ripe and soft.

Step 4

I recommend fixing the dressing in a small jar - it will be easier to blend and can be kept in the fridge for next times.

Step 5

Pour olive oil into the jar.

Step 6

Add in the juice from 1/2 lemon, 2 tbsp vinegar, 0.5 tsp mustard, 1 crushed garlic clove, 1 tsp salt, 0.5 tsp dried oregano and a little ground black pepper.