Greek Avocado Chicken Salad
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
Instructions:
Combine Salad Ingredients:
In a large mixing bowl, combine the shredded chicken, sliced avocado, red onion, kalamata olives, sun-dried tomatoes, crumbled feta cheese, and pine nuts. If toasting the pine nuts, do so in a dry pan over medium heat until golden, then let cool before adding to the salad.
Prepare the Dressing:
In a separate bowl or a jar with a tight-fitting lid, combine the olive oil, Greek yogurt, mayo, salt, pepper, garlic powder, dried dill, sugar, white wine vinegar, and lemon juice. Whisk together or shake well to blend all the ingredients into a smooth dressing.
Dress the Salad:
Drizzle the dressing over the salad ingredients in the bowl. Carefully toss everything together until all the ingredients are evenly coated with the dressing. This ensures a harmonious blend of flavors throughout the salad. Adjust the seasoning if necessary.
Serve:
This salad can be served immediately or chilled for a while to let the flavors meld. It makes a delightful standalone meal or a perfect side dish for a summer gathering.
