Let Me Tell You About This Salad (and That One Time...)
So here's the deal: Mediterranean Chicken and Avocado Salad is my "I can't handle another boring lunch" savior. I actually stumbled onto this after a disastrous attempt at meal prepping for the week—let's just say, soggy lettuce haunts my dreams. But then, voila—this salad was born out of a half-empty fridge, an overly optimistic bunch of parsley, and a forgotten lemon. You ever mix up something desperate and find out it's actually... pretty darn good? That was me here. My cousin swears I make it sound fancier than it is, but oh well. Also, fair warning: if you're not careful with the garlic, you'll be tasting it for days (in a good way, though?).
Why You'll Love This Salad (Trust Me, I Know)
I make this whenever it's too hot to even look at the stove for more than 10 minutes. Or when I'm just sick of the same ol' sandwiches. My family demolishes this—especially my picky nephew, who claims he "hates green stuff" but somehow never notices the parsley and avocado (somehow; probably because he's too busy chasing the crispy chicken bits). It's bright, fresh, and you don't need to hunt down any weird ingredients. Though, those pitted olives always escape me at the store—why are they never where you expect? Anyway, if you love a salad that actually fills you up, this one's your mate.
What You'll Need (and What I Sometimes Swap In)
- 2 small chicken breasts (sometimes I just use leftover roast chicken; nobody's judging)
- 1 ripe avocado (my gran always insisted on Hass, but any creamy one works)
- A handful of cherry tomatoes, halved (or just big tomatoes chopped up, honestly)
- ½ a red onion, thinly sliced (in a real pinch, I've subbed green onions)
- ⅓ cup pitted Kalamata olives, roughly chopped (or whatever olives you’ve got at hand; I’ve used green ones too)
- ¼ cup feta cheese, crumbled (or skip if you want dairy-free)
- A big handful of fresh parsley, chopped (basil or mint works too, if that's what you’ve got lurking in your fridge)
- For the dressing:
- 3 tablespoon extra virgin olive oil (I’ve used canola once, it was... okay)
- Juice of 1 lemon (or 2 tablespoon red wine vinegar in a pinch)
- 1 garlic clove, minced (half is fine for a gentler vibe)
- 1 teaspoon dried oregano
- Salt and pepper to taste
How I Throw This Together (It's Easy, Promise)
- Cook the Chicken: Season chicken breasts with salt, pepper, and a pinch of oregano. I just toss them in a hot pan with a splash of olive oil for about 5-7 minutes per side, until the juices run clear. Sometimes I butterfly the breasts so they cook faster, but if you forget, no big deal. Slice them up once they're cool enough (this is usually when I sneak a taste—perks of being the cook).
- Chop and Toss: Grab a big bowl, throw in your halved tomatoes, sliced onions, olives, parsley, and feta. Give it a gentle toss. Don’t worry if it looks a bit chaotic; it sorts itself out.
- Add the Avocado: Cut the avocado into chunks or slices—however you’re feeling. I sometimes mash a bit of it up with the dressing for extra creaminess, but that’s just me being fussy.
- Make the Dressing: In a small jar or mug (honestly, I just use a coffee cup most days), mix olive oil, lemon juice, garlic, oregano, and salt and pepper. Shake or whisk it up. Taste it! Too sharp? Add a splash of honey. Too bland? More salt, or another squirt of lemon—no rules.
- Put It All Together: Drizzle the dressing over the salad. Toss gently so the avocado doesn’t get angry and mushy. Top with the warm chicken slices. Take a step back, admire your work, then dive in.
Notes From the Kitchen (AKA My Random Wisdom)
- If you only have dried parsley, use sparingly—it can get a bit dusty. Actually, I find fresh is worth the effort here.
- Letting the salad sit for 10 minutes helps the flavors get to know each other (but if you’re starving, dig in anyway—been there!)
- Not a fan of raw onion? Soak slices in cold water for 5 minutes. Cuts the bite right down.
Variations I’ve Tried (for Better or Worse)
- Swapped chicken for grilled shrimp once—big win. Super quick, too.
- Added a handful of cooked quinoa for more bulk. It got a bit soggy the next day but was tasty fresh.
- Tried it with smoked tofu for a veggie twist, but honestly, the texture didn’t quite work for me. Maybe you'll have better luck?
- Sometimes I add roasted red peppers if I need to clear out the fridge.
What You’ll Need (And What to Do if You Don’t Have It)
- A sharp knife (seriously, makes everything easier, but a not-so-sharp one will do in a pinch—just go slow)
- Large mixing bowl (I’ve used a salad spinner bowl before; it’s not glamorous but hey, it holds salad)
- Frying pan or grill pan for the chicken. If you’re in a rush, pre-cooked rotisserie chicken works too
- Small jar or mug for the dressing. Or, just whisk it all in the salad bowl before adding everything else
How to Store This (If You Have Any Left...)
Toss any leftovers in an airtight container. It’ll keep in the fridge for about a day, maybe two if you’re lucky. The avocado goes a tad brown, but it still tastes fine. (Honestly, in my house it never lasts more than a day—someone’s always sneaking forkfuls straight from the fridge at midnight.) If you want, you can leave the dressing off and add it just before eating, but I sort of like how everything melds together overnight. Kinda like a next-day pasta salad vibe.
How We Serve It (Or, My Favourite Excuse to Eat Outside)
We usually pile this onto big plates and eat it with crusty bread or pita, sitting out on the porch if the weather’s decent. Sometimes, if I’m feeling extra, I’ll scatter some toasted pine nuts on top (when I remember to buy them!). My aunt likes it with a glass of rosé, but I usually just have a fizzy water. Oh, and it makes a wicked packed lunch—just keep the avocado separate until you’re ready to eat.
Pro Tips (a.k.a. What NOT to Do)
- Don’t rush slicing the chicken—if it’s too hot, it’ll shred everywhere. (I once tried to cut it right out of the pan and, well, let’s just say it was more like chicken scramble.)
- Go easy on the garlic unless you’re a garlic fiend. I’ve overdone this more than once and, whew, it lingers.
- If you forget to season the chicken, just add a sprinkle of salt at the end. Not perfect, but it helps.
FAQ (Yep, People Actually Ask These Things)
- Can I make this ahead of time?
- Sure thing, but I’d leave out the avocado until you’re ready to eat so it doesn’t go weird and mushy. Learned that the hard way (it looked like guac by lunch!).
- What’s the best chicken to use?
- Whatever’s handy, honestly. Leftover roast works, or even rotisserie chicken from the shop. Just avoid super dry chicken—the salad’s forgiving, but not magical.
- Is there a vegan version?
- Yeah, swap the chicken for grilled tofu (like I said, texture’s a bit odd, but not bad), and skip the feta or use a vegan one. Or, just go wild with chickpeas!
- Can I double the recipe?
- Absolutely, but use a huge bowl. Trust me, I tried once in a too-small one and had tomatoes everywhere. Rookie mistake.
- Where do you get good feta?
- I get mine at the local deli, but even the supermarket brands are fine. Or try a sheep's milk feta for something a bit fancier—here's a feta taste test if you're curious.
- What if I don't like olives?
- Leave 'em out, or swap for capers. Tiny bit more tang, but it works. Or just add more tomatoes!
By the way, if you want to see a slightly fancier take (with grilled artichokes, which, honestly, I never have lying around), Bon Appetit’s version is worth a look. Not to undercut my own recipe, but hey, we’re all friends here.
Anyway, that's my Mediterranean Chicken and Avocado Salad. Let me know if you try it—or if you make any wild swaps that actually work. I’m always up for a new kitchen adventure. Cheers!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons lemon juice
Instructions
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1Preheat a grill or grill pan over medium-high heat. Brush chicken breasts with olive oil and season with dried oregano, salt, and black pepper.
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2Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
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3In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado slices.
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4Add the sliced grilled chicken on top of the salad. Sprinkle with crumbled feta cheese.
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5Drizzle lemon juice over the salad and toss gently to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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