Greek Avocado Chicken Salad

This easy and healthy Greek avocado chicken salad is chock-full of hearty and flavorful ingredients like sun dried tomatoes, olives, onions, avocado, feta cheese, and a creamy herb dressing to die for. 

Greek Avocado Chicken Salad | lecremedelacrumb.com
This salad is EVERYTHING. It’s absolutely loaded with so many of my favorite ingredients and tossed in a a light and creamy lemon and herb Greek-inspired dressing that has me wanting to lick the bowl clean. I’ve made this salad multiple times in the last couple of weeks and it’s exactly what the doctor ordered after all of the heavenly-yet-heavy holiday meals devoured recently.

For the sake of keeping this site clean and tidy I’m categorizing this salad under “side dishes” but I ate it last night as a main dish and wasn’t one bit sad about it. So don’t restrict yourself to only making this salad for potlucks. It can be the star of your Wednesday night dinner, especially if you grab some pita bread and turn it into a wrap sort of situation.

Greek Avocado Chicken Salad | lecremedelacrumb.com

So what’s in this tasty avocado chicken salad? SO glad you asked.

Obviously we’re starting this off with some avocado and chicken. You can use shredded or diced chicken. If you’re thinking of using shredded chicken I have a few recommendations. First, rotisserie chicken works GREAT.

A second option is to cook the chicken yourself. To do this, I like to use my Instant Pot or Slow Cooker. I just season the chicken with salt and pepper, place it in the pot with about 1 cup of water, cover and cook for about 45 minutes on the pressure setting for an Instant Pot or 2 hours on high for a slow cooker.

Then use two forks to gently shred the chicken – but don’t overdo it. I feel like slightly larger chunks of shredded chicken work best in this salad.

Greek Avocado Chicken Salad | lecremedelacrumb.com

Now you can add any variety of veggie you like, but my absolute favorites in this salad are kalamata olives, sun dried tomatoes, red onions, feta cheese, and pine nuts. Feel free to swap out sun dried tomatoes for fresh, or a different kind of olive. If you have the time, toast your pine nuts first for added flavor. I don’t always do this but when I do I remember how much I love that added toasty flavor.

The salad is creamy, but not too heavy. It calls for some light mayo, but feel free to add more Greek yogurt in place of the mayo if you like. If you end up with any leftovers, thank your lucky stars and pop the rest of that goodness in the fridge overnight – (be sure to cover it tightly so the avocados don’t brown) this salad is amazing the next day or two for lunch!

Greek Avocado Chicken Salad | lecremedelacrumb.com

What people are saying about this Greek Avocado Chicken Salad

“This was delicious! We had it over spinach and Quinoa. My husband said he’d eat it on a regular basis. Leftovers will be great for lunch!” – Emily

“Soooooo good! Just made this and wrapped it in a pita. The dressing was so flavorful; i added fresh garlic which made it a little spicy. Great recipe, thank you!!!” – Carli

“I made this tonight and my boyfriend liked it a lot! The dill was a bit overwhelming to me and I may also add parsley to brighten it. Overall , it is a good dish.” – Manda

“OMG This is dangerously devine!” – Ginger

Greek Avocado Chicken Salad | lecremedelacrumb.com
4.63 from 8 votes
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Greek Avocado Chicken Salad

This easy and healthy Greek avocado chicken salad is chock-full of hearty and flavorful ingredients like sun dried tomatoes, olives, onions, avocado, feta cheese, and a creamy herb dressing to die for. 

Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Author Tiffany

Ingredients

  • 2-4 cups shredded chicken
  • 1 avocado, sliced
  • 1/2 red onion, sliced
  • 1/2 cup halved kalamata olives
  • 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pine nuts (toasted, optional)

Dressing

  • 1/3 cup olive oil extra virgin recommended
  • 1/2 cup plain Greek yogurt I use 0% fat
  • 1/4 cup reduced fat mayo may sub extra Greek yogurt
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried dill or 1/4 cup chopped fresh dill
  • 1/2 teaspoon sugar
  • 1 tablespoon vinegar white wine vinegar recomended
  • juice of 1/2 lemon

Instructions

  1. In a jar or bowl, combine all dressing ingredients. Whisk until well blended and set aside. 

  2. In a large bowl combine all salad ingredients. Pour dressing over the top, then toss well to combine. Serve immediately or cover tightly and store chilled up to 3 days. 

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Comments

This was delicious! We had it over spinach and Quinoa. My husband said he’d eat it on a regular basIs. Leftovers will be great for lunch!

looks so delicious..
Thanks so much for sharing. Not sure how you save on smartphone.

Wonderful food and healthy love all your recipes

Your meals look amazing and I can’t wait to make them

I made this tonight and my boyfriend liked it a lot. Did have to adjust the lemon juice to taste BEFORE serving and ended up using the juice of one whole lemon. I also used the fresh dill in the dressing. I think next time I will finely dice the dill and fold it in instead of using my blender because the dill was overwhelming to me. I may also add parsley to brighten it. Overall though, it’s a good dish.

OMG This is dangerously devine!

Does the lemon juice keep the AVOCADOS from browning if you stretch this out for lunches?

    Hi Mollie – it’s really difficult to keep avocado from browning – The best luck I’ve had is by using lemon juice and placing it in a sealed container and getting all the air out (ie plastic bag). let me know if you come across any other tips!

Soooooo good! Just made this and wrapped it in a pita. The dressing was so flavorful; i added fresh garlic which made it a little spicy. Great recipe, thank you!!!

Can you publish cals/jj Carbs etc with you recipes?

    Hi Ian – My Fitness pal has a great tool that can provide nutritional information for any recipe on the internet.

    if you portion the salad for 4 servings, it’s 1190 cal per serving.

      and that is using 4 cups of shredded chicken

      That sounds high for each serving

I hope it is good as it looks

This is a great tasting salad for summer. I’m making it again when my daughter visits. I may make it ahead of time, adding the avocado before serving. I used the meat from a ROTISSERIE chicken and served it on a wrap. Very Yummy!

    Hi Terri- GREAT idea serving on a wrap! I hadn’t thought of that! I think I need to do that this week! 🙂 So happy to hear that you loved this salad! Here’s to hoping your daughter does as well!

That. Was. Delish.
I also changed it a bit- halved the oil, doubled the vinegar and omitted the mayo in the dressing… skipped the feta… swapped walnuts instead of pine nuts… chopped chicken tenders into bite size pieces and cooked in skillet with Pam, salt pepper garlic and juice of half a lemon…and added some chopped green lettuce… it was so good I felt like I ordered it at s restaurant!

    Hi Karen- your version sounds delicious! Thanks for sharing. The leftovers of this are so good, right?! If you can even save some for leftovers, that is! 😉