Greek Chicken Salad
A delicious Greek chicken salad topped with diced avocado makes for a healthy, nutritious, and very satisfying meal. It's perfect for lunch or a light dinner!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large cucumber (sliced and diced)
- 1 pint cherry tomatoes (diced)
- 1 green bell pepper (diced)
- ½ red onion (thinly sliced)
- ½ cup kalamata olives (sliced)
- 4 ounces feta cheese (small diced)
- 1 recipe Greek salad dressing
- 1 avocado (peeled, pitted, and diced)
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- salt and pepper (to taste)
Instructions
- 1
Preheat your oven to 425F/220C. Mix the dried spices together in a small bowl. Rub the olive oil on both sides of the chicken, then rub the spices all over the chicken.
- 2
Place the chicken in an oven-safe baking dish and bake the chicken breasts for 20-25 minutes, flipping halfway, until cooked through.
- 3
While the chicken is cooking, add the diced vegetables, and feta cheese to a mixing bowl.
- 4
Drizzle with Greek salad dressing and toss everything together.
- 5
After the chicken has rested for a couple of minutes, slice it up and add half a chicken breast on top each portion of salad. Top with 1/4 avocado, diced, to each salad.