This Greek avocado chicken salad combines soft shredded chicken with creamy avocado, tart sun-dried tomatoes, and the briny richness of kalamata olives, making it a delightful and healthful dish. With toasted pine nuts and crumbled feta on top, every mouthful is a symphony of Mediterranean tastes. This salad is more than simply a meal; it’s a trip to the core of Greek cooking, drizzled with a creamy and zesty dressing.
Ingredients:
Salad:
2-4 cups shredded chicken
1 avocado, sliced
½ red onion, sliced
½ cup halved kalamata olives
One 12-ounce jar of julienned sun-dried tomatoes packed in oil. Make sure to drain them well and give them a gentle rinse before using them in your recipe.
⅓ cup crumbled feta cheese
¼ cup pine nuts (toasting optional for an enhanced flavor)
Dressing:
⅓ cup extra virgin olive oil
½ cup plain Greek yogurt (0% fat recommended for a lighter option)
¼ cup reduced-fat mayo (or substitute with extra Greek yogurt for a healthier twist)
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 for a burst of freshness
½ teaspoon sugar to balance the tartness
1 tablespoon white wine vinegar
Juice of ½ lemon
Directions:
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