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. 

Looking for a new side to take to your next party? Look no further than Mexican Street Corn Chicken Pasta Salad,  Bacon Avocado Potato Salad, and Best Ever Creamy Sweet Macaroni Salad.

 This salad is EVERYTHING. It’s absolutely loaded with so many of my favorite ingredients and then tossed in a light-and-creamy lemon-and-herb Greek-inspired dressing that has me wanting to lick the bowl clean. 

I’ve made this Greek salad multiple times in the last couple of weeks because I just can’t get enough! It’s creamy, but not too heavy. And, if you end up with any leftovers, thank your lucky stars and pop the rest of that goodness in the fridge overnight (making sure to cover it tightly so the avocados don’t brown) because this Greek chicken salad is just as good (if not better) for lunch leftovers!

Why This Recipe Works 

Works as a main dish — Even though I categorized this salad under “side dishes,” I also eat it as a main dish and it was just perfection. So don’t restrict yourself to only making this salad for potlucks. It can be the star of your Wednesday night dinner, especially if you grab some pita bread and turn it into a wrap sort of situation.

Customizable — You can add any variety of veggie you like so feel free to swap out sun dried tomatoes for fresh, or kalamata for a different kind of olive. If you have the time, you could toast your pine nuts first for added flavor. Or use slivered almonds or sunflower seeds — you get the idea 

Packable — This salad is great for potlucks or barbecues because it travels so easily. Just put it in a bowl with a tight-fitting lid and roll out. Plus, you can always dress it when you are ready to serve if you are worried about it sitting dressed too long. 

Greek yogurt — Whether you use half mayo/half Greek yogurt or all Greek yogurt, it’s the slight tartness of the yogurt that really makes the dressing in this dish. It really just works well with the other salty, tart, slightly sweet elements and makes it creamy without being too heavy.

Ideas for Serving

In my opinion, there’s very little that doesn’t go well with this Greek salad!

• Don’t these ingredients seem like ones you’d put into a chicken wrap? Exactly — add a couple spoonfuls of this chicken salad to a tortilla with some lettuce and maybe a few slices of tomato for a perfect, easy lunch wrap. 

• I would totally add this salad to some scrambled eggs or inside an omelette. I mean, it’s all my favorite ingredients, why wouldn’t they be great for breakfast too? 
• This salad would go great over some greens as a main dish. Some of my favorites include baby romaine, kale, and green or red leaf. 
• Make some Greek avocado chicken salad sliders with sweet Hawaiian rolls or homemade dinner rolls. 
• If you cut all the ingredients a bit smaller, you could even use this as a chicken salad dip to scoop up with tortilla chips or thicker crackers.

Here’s How You Make It

Make the Greek salad dressing and Greek salad separate, then put them together for an amazing dish! 

1. First make the dressing by combining the olive oil, yogurt, mayo (if using), spices, dill, sugar, lemon juice, and vinegar into a jar with a tight fitting lid (or other container). Shake or whisk till combined. 
2. In a large bowl, add all the salad ingredients and pour the dressing over the top. Mix carefully till combined. 
3. Serve right away or put in the fridge, covered, for up to 3 days. 

Expert Tips 

• 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.

Did you try this Greek Salad recipe? YAY! Please rate the recipe below!