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. 

Looking for a new side to take to your next party? Look no further than Mexican Street Corn Chicken Pasta SaladBacon Avocado Potato Salad, and Best Ever Creamy Sweet Macaroni Salad.

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
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4.59 from 17 votes

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

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

5 stars
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.

5 stars
Wonderful food and healthy love all your recipes

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

3 stars
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!

5 stars
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.

      Thanks for sharing this tip! So helpful!

        You’re so welcome! It’s so easy and convenient, right?!

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

      4 stars
      and that is using 4 cups of shredded chicken

      That sounds high for each serving

I hope it is good as it looks

5 stars
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!

5 stars
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! 😉

2 stars
wow, this dish looks delicious, i also want to try it for my family to eat, thank you for sharing the way.

    Hoping that you and your family love this dish! 🙂

Would love to try this recipe. Due to egg and dairy allergies, could I substitute the Greek yogurt for non dairy yogurt and mayo for Veganaise and leave out the feta? Thanks for your reply.

    I think that would work!

4 stars
I just made this and it’s delicious, but very heavy. Next time I’m going to take some of your suggestions and swap fresh tomatoes for the sundried and use more yogurt in place of the mayo. I may also cut up some cucumber to add more freshness. I think you could almost halve the dressing recipe and still have plenty of flavor.

    I think a crunchy, fresh cucumber in this would be fantastic- great thinking! Thanks for your feedback! Happy to hear that you enjoyed it!

5 stars
I just made this for my family using leftover rotisserie chicken breast. I used less chicken and added an extra cup of avocados. Other additions include fresh garlic, cucumbers, bell peppers, and fresh small tomatoes sliced in half. I drizzled lemon juice on top and added a bit of lemon zest, Salt, Pepper, Garlic powder oregano, basil, rosemary, and red pepper flakes directly onto salad then sprinkled Feta. I just mixed olive oil, garlic, greek yogart, & white balsamic vinegar for dressing and kept it to the side so each person may pour the amount desired on their salad. We put it on top of Mixed greens and spinach. Delish and even my picky 17 year old son gobbled it up. could not get better at a restaurant. Thank you for the awesome inspiration!

    You can’t ever go wrong with adding extra avocados! Right? 😉 Thanks for your input, Susan!

5 stars
my favourite of all times :)) i’m making this this at least once a month. i am adjusting it to my taste with some things more and some things less, but the combination of all is awesome and the dressing is spectacular! 🙂

    Fantastic- thanks for your feedback!

5 stars
Looks amazing!!!

    Thank you, Jillie! I’m obsessed with this chicken salad- I hope that you love it just as much!

Would love to have the nutritional information on this, particularly carbs, calories and fat.

    Hi Margaret- you can find this information by using MyFitnessPal. They a great (and free!) tool where you can input any recipe URL into and it will generate that information for you!

5 stars
This is one of the best meals I have had. I found an amazing recipe to marinate the chicken and WOW THE COMBINATION WAS YUMMMY.. mY HUSBAND MADE HOMEMADE SOUP AND THE TWO TOGETHER WAS MORE THAN A MEAL.

    Great job, Mary! I bet this was fantastic with a marinated chicken. Thanks for sharing!

Looks amazing! What is tge nutritional breakdown? How many calories? Carbs? Fats?
Thanks😊

    Hi Tracy- I recommend using MyFitnessPal. They have a great online tool (free!!) where you can input any recipe URL into and it will generate all that information that you are seeking for any of my recipes or any other recipe on the internet!

5 stars
I’m pretty sure I could eat the entire batch on my own. This salad is incredible!

    Well, is it bad to admit that I have eaten an entire batch myself? haha! I love making this at the start of a week and eating it all week long for lunch! 🙂 I am super excited to hear that you love this salad just as much as I do, Katie!

5 stars
so…good!

I wish you had a spot where I could easily print out this recipe

    There is a print button on each recipe 🙂

In the video it shows adding fresh dill and I believe parsley. Why are these not in the recipe?

5 stars
Love this!! Ive made it twice in one week! Only thing i did was cheated and ised a rotisserie chicken and i didnt use low fat mayo, i used what i had. Oh and no pine nuts but this is to die for! Thanks so much!

    That’s not cheating in my opinion! I love using rotisserie chicken. Thanks for sharing your feedback, Cat!!

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