Description
A vibrant and nutritious salad combining creamy avocado and hearty chicken, perfect for summer picnics and light lunches.
Ingredients
Scale
- 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)
- â…“ cup crumbled feta cheese
- ¼ cup pine nuts (toasted, optional)
- â…“ cup olive oil (extra virgin recommended)
- ½ cup plain Greek yogurt (0% fat)
- ¼ cup reduced-fat mayo (or 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 white wine vinegar
- Juice of ½ 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, ensuring each ingredient is well-distributed.
- Pour the dressing over the top, then toss well to combine.
- Serve immediately or cover tightly and store chilled for up to 3 days. To keep the avocado from browning, press plastic wrap directly against the surface before sealing.
Notes
Store in an airtight container for up to 3 days. Add avocado just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 45mg