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4.9 from 186 votes

Greek Avocado Chicken Salad

This easy-and-healthy Greek avocado chicken salad is chock-full of hearty and flavorful ingredients like sun dried tomatoes, olives, onions, avocado, feta cheese, and a creamy herb dressing that is to die for. 

Prep Time
15 mins
Total Time
15 mins
Servings: 6 people
Calories: 349 kcal
Course: Side Dish
Cuisine: Mediterranean , Greek

Ingredients

  • 2-4 cups shredded chicken
  • 1 avocado sliced
  • ½ red onion sliced
  • ½ cup halved kalamata olives
  • 1 ounce jar julienned sun dried tomatoes packed in oil drained and gently rinsed
  • ⅓ cup crumbled Feta cheese
  • ¼ cup pine nuts (toasted, optional)
Dressing
  • ⅓ cup olive oil extra virgin recommended
  • ½ cup plain greek yogurt I use 0% fat
  • ¼ cup reduced fat mayo may sub 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 recomended
  • Juice of ½ lemon

Instructions

    Cup of Yum
  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. Pour dressing over the top, then toss well to combine. Serve immediately or cover tightly and store chilled up to 3 days. 

Notes

  • You can use whatever chicken you like — shredded or diced. If you’re thinking of using shredded chicken, rotisserie chicken works GREAT. A second option is to
  • . To do this, I like to use my Instant Pot or Slow Cooker. I just season the chicken with salt and pepper, place it in the pot with about 1 cup of water, cover and cook for about 45 minutes on the pressure setting for an Instant Pot or 2 hours on high for a slow cooker.
  • Remember not to shred the chicken too much. You're not putting it on tacos, you want it to be somewhat still in pieces for this Greek salad with chicken. Slightly
  • .
  • , just wait till right before you're about to serve it and add them in then.
  • You can use whatever chicken you like — shredded or diced. If you’re thinking of using shredded chicken, rotisserie chicken works GREAT. A second option is to cook the chicken yourself. To do this, I like to use my Instant Pot or Slow Cooker. I just season the chicken with salt and pepper, place it in the pot with about 1 cup of water, cover and cook for about 45 minutes on the pressure setting for an Instant Pot or 2 hours on high for a slow cooker.
  • Remember not to shred the chicken too much. You're not putting it on tacos, you want it to be somewhat still in pieces for this Greek salad with chicken. Slightly larger chunks of shredded chicken work best.
  • Using a tight-fitting lid is good for keeping the avocados from turning too much, but there's really nothing that will keep them perfectly green the whole time, especially if you are taking this Greek salad anywhere. If you prefer the avocados as fresh as possible, just wait till right before you're about to serve it and add them in then.

Nutrition Information

Calories 349kcal (17%) Carbohydrates 8g (3%) Protein 17g (34%) Fat 29g (45%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 42mg (14%) Sodium 558mg (23%) Potassium 360mg (10%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 134IU (3%) Vitamin C 4mg (4%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 8g 3%
Protein 17g 34%
Fat 29g 45%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 558mg 23%
Potassium 360mg 8%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 134IU 3%
Vitamin C 4mg 4%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.