Crisp, fresh and full of tangy Mediterranean flavors! This salad is perfect for a quick meal prepped lunch or even a light dinner too!
Let’s be honest…post holiday salads just hit differently, am I right?! Especially when they’re loaded with all the fresh crisp veggies and tossed in an incredibly flavorful vinaigrette dressing too! Which is exactly what I’m sharing with you all today! This loaded Greek salad with chicken and avocado is one of my favorite salads and it’s so easy make/meal prep for during the week. It’s full of classic Meditteranean flavors but also has an added dose of protein and creaminess to really take it up a notch!
Ingredients
- Cooked chicken: Feel free to use your favorite seasonings/chicken recipe for this this salad. Or you can even use store bought rotisserie chicken too! (For mine, I just seasoned some chicken tenders with a little bit of garlic salt and pepper, dried oregano, paprika and a squeeze of lemon.)
- Lettuce: I personally love using a mix of green leaf and red leaf lettuce for this recipe. If you’d perfer more of a “crunchier” salad though, I would definitely suggest using iceberg lettuce or romaine.
- Grape tomatoes
- Cucumbers: Can use regular cucumber or mini Persian cucumbers.
- Kalamata olives: These are essentail for making a good Greek salad! They’re tangy, slightly salty and add so much flavor!
- Red onion
- Feta cheese: Regular, reduced fat or fat free all work for this recipe. (Or if you really want to get a little crazy – try using a flavored feta cheese instead. I know Athenos has a few different flavors of feta and their tomato-basil version would be AMAZING with this salad!
- Avocado:
- Greek salad dressing: Can be store bought or homemade. (See below for my homemade recipe!)
The best homemade Greek salad dressing
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 2-3 garlic cloves, minced
- 2 tsp dried oregano
- Salt & papper, to taste
- Whisk all of your ingredients together in a small bowl or jar. Store your dressing in the frdige until you’re ready to eat!
Variations
- Vegetarian: Replace the chicken with chickpeas or your favorite white bean. (Toasted chickpeas would also be a great addition too!
- Vegan/Dairy free: Replace the chicken with chickpeas/beans and omit the feta cheese. (You can also try looking for a dairy free feta but I haven’t found one that I’m completely sold on yet.)
Meal Prepping
Want to meal prep this salad for the week? No problem loves! Simply make up your salads in a plastic containers and store them in the fridge. Keep your dressing separate and store it in the fridge too. Then when you’re ready to eat, toss your salad in the dressing and viola – lunch is served!
*If meal prepping then I would definitely suggest using romaine or ice berg lettuce instead. They’re heariter than green leaf lettuce and hold up much better when being stored for a while. (Also – if using, store your toasted chickpeas separately too!)
I hope you all enjoy this greek salad with chicken and avocado just as much as we do! Have the best day!
More recipes you might like:
- Citrus & Pomegranate Kale Salad (One of my most popular recipes on the blog!)
- Italian Pasta Salad
- Summer Peach & Blueberry Kale Salad
- Strawberry Kale Salad with Lemon Poppyseed Dressing
- Apple, White Cheddar & Toasted Pecan Kale Salad
- Cilantro Lime Pasta Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Loaded Greek Salad with Chicken & Avocado
Ingredients
For the salad:
- 6 cups green leaf lettuce, chopped (can be replaced with iceberg or romaine)
- 2 cups cooked chicken, chopped (or 2 chopped chicken tenders per salad)
- 1 cup grape tomatoes, sliced
- 1 cup cucumbers, quartered
- ½ cup pitted kalamata olives, sliced
- ½ of a small red onion, sliced thin
- 1-2 avocados, diced
- 4 oz. feta cheese, crumbled
For the Greek dressing:
- ¼ cup olive oil (I use extra light tasting olive oil)
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 2-3 garlic cloves, minced
- 2 tsp dried oregano
- Salt & pepper, to taste
Instructions
To make the dressing:
- Whisk all of your ingredients together in a small bowl or jar. Store your dressing in the fridge until you're ready to eat.
To make the salad:
- Add the lettuce to a bowl. Then layer with your chicken, tomatoes, cucumbers, onion, olives, avocado and feta cheese. Drizzle your dressing over the top and toss to coat.
