If you’re craving a dish that’s bursting with Mediterranean flavors and a creamy twist, the Greek Avocado Chicken Salad is about to become your new go-to. This vibrant salad is the perfect marriage of juicy chicken, ripe avocado, crisp veggies, briny olives, and tangy feta, all tossed in a lemony oregano dressing. It’s a quick, no-fuss meal that’s equally suited for a light lunch, a breezy dinner, or even meal prep—plus, it fits beautifully into high-protein, low-carb, and gluten-free lifestyles. Trust me, once you try this Greek Avocado Chicken Salad, you’ll want to make it again and again.
Ingredients You’ll Need
What makes this Greek Avocado Chicken Salad truly special is how each ingredient brings something essential to the table—whether it’s freshness, creaminess, or a pop of color. There’s nothing complicated here, but the combination is downright irresistible.
- Cooked chicken breast: Shredded or chopped, this adds protein and makes the salad extra satisfying—grilled or rotisserie chicken works wonders here.
- Large avocado: Diced avocado brings luscious creaminess and healthy fats that tie everything together.
- Cherry tomatoes: Halved for juicy bursts of sweetness and a beautiful red hue.
- Cucumber: Diced for a refreshing crunch that lightens up every bite.
- Red onion: Thinly sliced for a sharp, tangy bite that balances the salad.
- Kalamata olives: Sliced for a briny, salty punch that’s classic Greek.
- Crumbled feta cheese: Tangy and creamy, feta adds a signature Mediterranean flair—omit for dairy-free.
- Fresh parsley or dill: Chopped herbs bring freshness and a pop of green; use whichever you love most.
- Lemon juice: Fresh-squeezed for zippy brightness that wakes up the whole salad.
- Olive oil: A couple of tablespoons for a rich, silky dressing.
- Dried oregano: Just a touch gives the salad its unmistakable Greek aroma.
- Salt and black pepper: To taste, bringing out all the flavors in the bowl.
How to Make Greek Avocado Chicken Salad
Step 1: Prep Your Ingredients
Start by gathering and preparing all your ingredients. Shred or chop the cooked chicken, dice the avocado and cucumber, halve the cherry tomatoes, thinly slice the red onion, slice the Kalamata olives, and crumble the feta cheese. Having everything prepped makes assembly a breeze and helps keep the avocado from browning too soon.
Step 2: Combine the Salad Base
In a large mixing bowl, add the chicken, diced avocado, cherry tomatoes, cucumber, red onion, olives, and feta. Toss them together gently to distribute all those gorgeous colors and flavors evenly, but be careful not to mash the avocado.
Step 3: Whisk the Dressing
In a small bowl or mason jar, whisk together the fresh lemon juice, olive oil, dried oregano, salt, and black pepper. This quick, zippy dressing is the secret to making your Greek Avocado Chicken Salad taste like it came straight from a seaside taverna.
Step 4: Dress and Toss
Pour the dressing over the salad mixture. Using salad tongs or a big spoon, gently toss everything together until all the ingredients are lightly coated. Take care here—gentle tossing keeps the avocado chunks intact and beautifully creamy.
Step 5: Add Fresh Herbs and Serve
Just before serving, sprinkle the chopped parsley or dill over the top. This final touch adds freshness and a burst of color that makes the Greek Avocado Chicken Salad truly pop. Serve immediately or cover and chill for 15–20 minutes to let the flavors mingle even more.
How to Serve Greek Avocado Chicken Salad
Garnishes
A sprinkle of extra feta, a few more chopped herbs, or even a light dusting of cracked black pepper can take your Greek Avocado Chicken Salad from delicious to dazzling. Don’t skip the fresh herbs—they bring a fragrant, eye-catching finish that makes each bite sing.
Side Dishes
This salad is hearty enough to stand on its own, but it also pairs beautifully with warm pita bread, a side of hummus, or a simple bowl of lentil soup. For a lighter touch, serve it over a bed of leafy greens or tucked into crisp lettuce cups for a low-carb option.
Creative Ways to Present
Try spooning the Greek Avocado Chicken Salad into halved avocados for a fun, edible bowl, or stuff it into pita pockets for a grab-and-go lunch. It’s also fabulous piled high on a platter for family-style serving at picnics, potlucks, or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the Greek Avocado Chicken Salad to an airtight container and refrigerate promptly. It’ll stay fresh for up to 2 days, though the avocado may brown a bit over time—tossing it with a little extra lemon juice can help keep things vibrant.
Freezing
While freezing isn’t recommended for this salad, since the avocado and fresh veggies tend to lose their texture once thawed, you can freeze the cooked chicken separately. When you’re ready, simply thaw the chicken and prepare the salad fresh for best results.
Reheating
Greek Avocado Chicken Salad is meant to be enjoyed cold, so there’s no need to reheat. If you’d like to warm the chicken, do so before assembling the salad, but once everything is mixed together, it’s best served chilled or at room temperature.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken adds even more flavor and makes this Greek Avocado Chicken Salad incredibly quick to prepare—just shred or chop and toss it in.
Is it possible to make this salad dairy-free?
Yes, just omit the feta cheese or use a dairy-free feta alternative. The salad will still be creamy and delicious, thanks to the avocado.
How can I keep the avocado from browning?
Toss the avocado with a bit of lemon juice before adding it to the salad. The acidity helps slow browning and keeps those green cubes looking fresh.
Can I make Greek Avocado Chicken Salad ahead of time?
You can prep the ingredients and dressing ahead, but for the best texture, add the avocado and dressing just before serving. This keeps everything crisp and vibrant.
What other herbs can I use besides parsley or dill?
Fresh mint or basil both work wonderfully in this Greek Avocado Chicken Salad, adding a unique twist while keeping the Mediterranean vibe intact.
Final Thoughts
If you’re searching for a meal that’s as nourishing as it is crave-worthy, look no further than Greek Avocado Chicken Salad. It’s colorful, easy, and full of the flavors you love. I can’t wait for you to taste how all these simple ingredients come together—give it a try and make it your own!
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Greek Avocado Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Avocado Chicken Salad is a fresh and flavorful no-cook dish combining tender chicken breast with creamy avocado, juicy cherry tomatoes, crisp cucumber, and tangy Kalamata olives. Tossed in a zesty lemon-oregano dressing and sprinkled with feta cheese and fresh herbs, it’s a healthy and satisfying Mediterranean-inspired meal perfect for a quick lunch or light dinner.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast (shredded or chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup cucumber (diced)
- ¼ cup red onion (thinly sliced)
- ¼ cup Kalamata olives (sliced)
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley or dill (chopped)
Dressing Ingredients
- Juice of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked chicken, diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Mix gently to combine the ingredients without mashing the avocado.
- Prepare Dressing: In a small bowl or jar, whisk together the freshly squeezed lemon juice, olive oil, dried oregano, salt, and black pepper until well emulsified and flavorful.
- Toss Salad: Pour the lemon-oregano dressing over the salad mixture. Gently toss everything together to ensure the dressing coats all the ingredients evenly without breaking up the avocado too much.
- Garnish and Serve: Sprinkle the chopped fresh parsley or dill over the top for a burst of color and freshness. Serve the salad immediately for the best texture or refrigerate for 15–20 minutes to allow the flavors to meld before serving.
Notes
- For added protein and flavor, use grilled or rotisserie chicken instead of plain cooked chicken.
- This salad is delicious on its own, wrapped in lettuce leaves, or stuffed into pita bread for a heartier meal.
- To make a dairy-free version, omit the crumbled feta cheese or substitute with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg
