Greek Avocado Chicken Salad

The sun was shining, and nothing makes me feel more energized than a vibrant bowl of Greek Avocado Chicken Salad. This dish beautifully combines the creamy richness of avocado with the satisfying heartiness of chicken, making it a staple for summer picnics and light lunches. Did you know that avocados are packed with nearly 20 vitamins and minerals, including potassium, vitamin E, and folate? The delightful combination of flavors and nutritional benefits makes this salad a fresh triumph that everyone will love.

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Why Greek Avocado Chicken Salad is Your New Go-To

No-fuss salads are where it’s at, especially when the weather warms up. But let’s be honest: not all salads are created equal. Enter Greek Avocado Chicken Salad—fresh, filling, and super versatile. It’s the kind of dish you can whip up in under 30 minutes, making it perfect for a quick family dinner or a last-minute gathering with friends. Plus, with ingredients like feta and kalamata olives, you can feel like you’re dining at a fancy Greek taverna without ever leaving home.

Ingredient Breakdown

• 2-4 cups shredded chicken (deli rotisserie works wonders)
• 1 avocado (sliced)
• ½ red onion (sliced)
• ½ cup halved kalamata olives
• 1 12-ounce jar julienned sun-dried tomatoes packed in oil (drained and gently rinsed)
• ⅓ cup crumbled feta cheese
• ¼ cup pine nuts (toasted, optional)
• ⅓ cup olive oil (extra virgin recommended)
• ½ cup plain Greek yogurt (I use 0% fat)
• ¼ cup reduced-fat mayo (may substitute with extra Greek yogurt)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ teaspoon garlic powder
• 1 teaspoon dried dill (or ¼ cup chopped fresh dill)
• ½ teaspoon sugar
• 1 tablespoon vinegar (white wine vinegar recommended)
• Juice of ½ lemon

The Smart Sequence

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, ensuring each ingredient is well-distributed.
3. Pour the dressing over the top, then toss well to combine.
4. Serve immediately or cover tightly and store chilled for up to 3 days. Pro tip: To keep the avocado from browning, press plastic wrap directly against the surface before sealing.

Balanced Bites

This Greek Avocado Chicken Salad yields about four servings, with each serving containing roughly 400 calories. With a hearty blend of protein (around 30g), healthy fats (approximately 25g), and carbohydrates (about 10g), this dish is as nutritious as it is delicious. Packed with fiber from the vegetables and healthy fats from the avocado, you’ll feel satisfied without the heavy feeling many salads can leave you with.

Perfect Pairings

To serve your Greek Avocado Chicken Salad best, consider placing it on a bed of mixed greens for a bit of crunch and freshness. Pair it with whole grain pita chips or toasted bread for that delightful crunch. It’s an ideal dish for lazy Sunday lunches, summer barbecues, or even as a refreshing option at a potluck. And if you’re feeling fancy, a crisp glass of white wine will elevate the experience further.

How to Store It Right

This salad can be kept in the fridge for up to three days in an airtight container. If you’re making it ahead of time, store the avocado separately to maintain its freshness, adding it just before serving. If you’re feeling adventurous, this salad can also freeze well, but the texture of the avocado may change after freezing; it’s best enjoyed fresh.

Expert Tips

1. Opt for fresh herbs instead of dried for a vibrant flavor boost—fresh dill is fantastic in this dish.
2. Toast your pine nuts in a dry skillet for just a few minutes to enhance their nutty flavor.
3. If you like a touch of heat, a pinch of crushed red pepper flakes or a dash of hot sauce can elevate the taste.
4. For an added crunch, toss in some chopped cucumbers or bell peppers.
5. Experiment with different proteins—shredded rotisserie chicken is perfect, but grilled shrimp or chickpeas can work wonderfully too.

Flavor Experiments

1. Seasonal Twist: In summer, throw in fresh corn and cherry tomatoes for a burst of color and sweetness.
2. Gourmet Variation: Swap the feta for crumbled goat cheese and add a handful of arugula for a peppery zing.
3. Playful Fun: Making this for kids? Use fun cookie cutters to shape whole wheat pita or bread into fun shapes for dipping!

Learn from My Mistakes

1. Forgetting to dry the sun-dried tomatoes can lead to a watery salad—ensure they’re well-drained before mixing.
2. Not shredding the chicken finely enough can make it clump together—use two forks to shred perfectly!
3. Adding the avocado too early can result in browning—gently fold it in just before serving.
4. Overdressing the salad can soak the vegetables—start with half the dressing and save some for serving.
5. Skipping the chilling time means flavors won’t meld—try to let it rest in the fridge for at least 30 minutes.

Creative Second-Day Ideas

1. Toss leftover salad with whole grain pasta for a delightful pasta salad dish.
2. Use it as a filling for a wrap, adding more greens and perhaps a drizzle of balsamic glaze.
3. Scoop it onto baked sweet potatoes for a hearty and nutritious meal.

Quick Questions

Is this salad gluten-free? Yes, the ingredients are naturally gluten-free, making it suitable for anyone with gluten sensitivities.

How long can I store the salad? When properly stored in an airtight container, the Greek Avocado Chicken Salad lasts up to three days in the fridge.

Can I prepare this salad in advance? Absolutely! The salad is delicious when made a few hours ahead, just add the avocado just before serving.

What can I substitute for chicken? You can use shredded turkey, chickpeas, or even tuna in place of chicken for a refreshing twist.