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Greek Chicken Salad with Avocado

A healthy, vibrant Greek chicken salad with creamy avocado, Kalamata olives, and a zesty lemon-oregano marinade, perfect for paleo and Whole30 diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts or tenderloins
  • 1/3 cup olive oil extra virgin preferred
  • 1 lemon zested
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tbsp red wine vinegar
  • 4 cloves garlic minced
  • 2 tbsp dried oregano Greek oregano preferred
  • 1 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 2 heads romaine lettuce washed and roughly chopped
  • 2 medium/large cucumbers quartered and sliced
  • 1 cup cherry tomatoes sliced in half
  • 1 medium green bell pepper thinly sliced
  • 1 medium red onion thinly sliced
  • 3/4 cup Kalamata olives pitted and sliced
  • 1 large avocado sliced, added just before serving
  • Lemon wedges for garnish

Method
 

  1. Prepare the Marinade/Dressing:
  2. In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper until well combined.
  3. Set aside half of the mixture in a separate container or mason jar for the dressing.
  4. Marinate the Chicken:
  5. Add the chicken breasts to the remaining marinade. Turn the chicken to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavor).
  6. Prepare the Salad Vegetables:
  7. While the chicken marinates, prepare your vegetables. Chop the romaine lettuce, quarter and slice the cucumbers, halve the cherry tomatoes, thinly slice the bell pepper and red onion. Place all vegetables (except avocado) in a large serving bowl.
  8. Cook the Chicken:
  9. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil and a pinch of salt. Remove the chicken from the marinade (discard remaining marinade) and cook for 5-6 minutes on each side, until golden and the internal temperature reaches 165°F.
  10. Rest and Slice the Chicken:
  11. Remove the chicken from the pan and let it rest for 5 minutes. Slice it into strips or bite-sized pieces.
  12. Assemble and Serve:
  13. Add the sliced avocado to the vegetables just before serving. Add the sliced chicken to the salad, drizzle with reserved dressing, and toss gently. Serve with fresh lemon wedges on the side.

Notes

For meal prep, store salad components separately. Keep the dressing and avocado uncut until ready to serve.
If you prefer, substitute chicken thighs or turkey for the chicken breasts.
The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
For extra texture, consider adding fresh herbs like parsley or dill, or toasted pine nuts (if not following strict paleo).
Store any leftover salad in the refrigerator for up to 3 days, but avoid dressing the salad until just before serving.