Greek Avocado Chicken Salad
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).
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.
Clean, dry and roughly shred the lettuce.
I mixed lettuce with baby spinach, but you can add any other green leaves you like.
Prepare and wash all the veggies, make sure the avocado is ripe and soft.
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.
Pour olive oil into the jar.
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.
Put the lid on and stir the jar energetically - the dressing is ready and I really recommend it, it's very good!
Quickly cut the cucumbers, tomatoes and onions - into cubes or slices, as you like.
In a big salad bowl, place the lettuce leaves, the veggies and toss gently with your hands.
Arrange the chicken slices on top.
Dice the avocado and spread over the veggies.
Crumble with your hands some Feta cheese and add it on top.
And your favourite olives.
Sprikle with 0.5 tsp oregano.
Right before serving, stir well the dressing and pour into the salad.
At the table, toss gently using 2 forks and, then, taste. It's simply delicious!
Enjoy!
