Recipe: Loaded Greek Chicken Avocado Salad – Bright, Mediterranean Feast

In a large bowl, combine the grilled chicken, diced avocado, Kalamata olives, cherry tomatoes, and feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.

Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.

Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar as desired.

Serve immediately, or refrigerate for up to 30 minutes before serving to allow flavors to meld.

Equipment Needed

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