Name: Greek Avocado Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 cups cooked chicken breast, chopped or shredded; 1 large avocado, diced; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup crumbled feta cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; Salt and black pepper to taste

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If you’re searching for a dish that’s bursting with fresh, zesty flavors and comes together in a flash, look no further than this Greek Avocado Chicken Salad. Imagine tender chicken mingling with creamy avocado, juicy cherry tomatoes, briny Kalamata olives, crisp cucumber, crumbled feta, and a tangy homemade dressing that ties every colorful bite together. This salad isn’t just a vibrant addition to your lunch routine—it’s a Mediterranean-inspired bowl that brings you sunshine wherever you are. Greek Avocado Chicken Salad is the perfect no-cook meal for busy days, gatherings, or simply treating yourself to something downright delicious.

Greek Avocado Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this Greek Avocado Chicken Salad so irresistible is the way simple, high-quality ingredients each add something special to the mix. Every component plays its part in building bold flavors and wonderful textures, resulting in a salad that tastes both fresh and satisfying.

Chicken breast: Provides lean protein and a hearty base for the salad; rotisserie or grilled chicken makes prep even easier.
Avocado: Adds creamy richness and healthy fats; make sure it’s just ripe for best results.
Cherry tomatoes: Offer sweetness and a pop of color that brightens every bite.
Cucumber: Brings a refreshing crunch and subtle flavor that complements the other ingredients.
Red onion: Lends a mild bite and beautiful purple color; slice it thin for a balanced taste.
Kalamata olives: Introduce a bold, briny kick that’s unmistakably Greek.
Feta cheese: Crumbled feta gives a salty, tangy contrast and a signature Mediterranean finish.
Fresh parsley: Brightens the dish with a burst of herbal freshness; sprinkle generously.
Olive oil: Acts as the luscious base for the homemade dressing—choose a good quality extra virgin oil for best flavor.
Red wine vinegar: Adds acidity and balances the richness of the avocado and feta.
Dried oregano: Infuses the salad with that classic Greek essence—aromatic and earthy.
Salt and black pepper: Essential for rounding out all the flavors and giving the salad an irresistible finish.

How to Make Greek Avocado Chicken Salad

Step 1: Prep the Fresh Ingredients

Start by prepping all your veggies and proteins to get a colorful, texture-filled salad. Chop or shred your cooked chicken breast, dice up the creamy avocado, halve those juicy cherry tomatoes, dice the cucumber, and thinly slice the red onion. Don’t forget to pit and halve your Kalamata olives and crumble the feta—this ensures every forkful is loaded with flavor.

Step 2: Combine the Goodness

In a large mixing bowl, toss together the chicken, avocado, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Give everything a gentle mix—be careful with the avocado so it stays gorgeously chunky and doesn’t turn mushy. Seeing all those vibrant colors come together is almost as satisfying as eating the salad itself!

Step 3: Whisk Up the Greek Dressing

In a small bowl, whisk the olive oil, red wine vinegar, dried oregano, salt, and black pepper until the dressing looks silky and well-emulsified. This simple homemade vinaigrette really sets this Greek Avocado Chicken Salad apart, so don’t skip it!

Step 4: Dress and Toss

Pour the dressing evenly over the salad ingredients in the big bowl. Gently toss everything together, making sure each component gets lightly coated. Sprinkle over the fresh parsley for a final pop of color and flavor that’s as inviting as it gets.

Step 5: Chill or Serve Right Away

If you can handle a few extra minutes of anticipation, let the salad chill in the fridge for 15 to 20 minutes so the flavors mingle together. Or, dig in immediately if you just can’t resist—the Greek Avocado Chicken Salad will be equally delightful either way.

How to Serve Greek Avocado Chicken Salad

Garnishes

Give your Greek Avocado Chicken Salad a flourish with a final sprinkle of parsley, a crumble of extra feta, and a few more freshly cracked black peppercorns. You could also add a light drizzle of olive oil or a scattering of toasted pine nuts for a touch of crunch and elegance.

Side Dishes

This salad plays beautifully alongside warm pita bread, crusty sourdough, or a bright lemony orzo. Scoop it onto leafy greens or serve it as a hearty topping for grain bowls to round out a gorgeously fresh Mediterranean meal.

Creative Ways to Present

Try piling your Greek Avocado Chicken Salad into lettuce cups for a fun handheld lunch, or wrap it in a warm pita for an on-the-go twist. It’s also a stunner served atop grilled vegetables or stuffed inside sweet bell peppers for even more color and crunch.

Make Ahead and Storage

Storing Leftovers

Any leftover Greek Avocado Chicken Salad should be tucked into an airtight container and kept in the fridge for up to 2 days. The key is freshness—while the flavors meld beautifully, the avocado is best enjoyed when it’s still vibrant and green.

Freezing

Freezing isn’t ideal for this salad because the fresh vegetables and avocado will lose their texture and appeal. Stick to enjoying it fresh, or store only the chicken separately for meal prep, then combine with veggies just before serving.

Reheating

This is a no-cook, chilled salad best enjoyed cold, straight from the fridge. For the best texture and taste, there’s no need to reheat—just give it a gentle toss before digging in.

FAQs

Can I use rotisserie chicken for Greek Avocado Chicken Salad?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds extra flavor and tenderness to your salad. Just remove the skin and shred or chop the meat before tossing it into your Greek Avocado Chicken Salad.

How do I keep the avocado from browning?

For the prettiest presentation, add the diced avocado right before serving. The acid in the vinaigrette helps slow the browning, but cut avocado is always freshest when added at the last minute.

Are there dairy-free options for this recipe?

You can easily make this salad dairy-free by leaving out the feta cheese or swapping in a plant-based feta alternative. The salad will still be creamy and full of flavor thanks to the avocado.

What kind of olives work best?

Kalamata olives are traditional for authentic Mediterranean flavor, but you can use any flavorful black olives you enjoy. Just be sure they’re pitted and sliced for easy eating.

Can I make Greek Avocado Chicken Salad vegan?

While the recipe features chicken and feta, you can absolutely create a vegan twist. Swap the chicken for chickpeas or grilled tofu, and use vegan cheese or extra avocado for that creamy element.

Final Thoughts

If you’re craving something bright, protein-packed, and effortlessly delicious, Greek Avocado Chicken Salad is here to make your mealtime not just easy, but joyful. Give it a try—your taste buds (and lunchbox) will thank you!

Greek Avocado Chicken Salad Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Greek Avocado Chicken Salad is a refreshing and flavorful dish that’s perfect for a light lunch or dinner. Packed with protein, healthy fats, and crisp veggies, it’s a satisfying meal on its own.

Ingredients

Scale

Salad:

2 cups cooked chicken breast, chopped or shredded
1 large avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Dressing:

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste

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Instructions

In a large mixing bowl, combine the chicken, avocado, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad ingredients and gently toss to coat evenly.
Sprinkle with fresh parsley before serving.
Serve immediately or chill for 15–20 minutes for enhanced flavor.