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Mediterranean Avocado Chicken Salad

A vibrant and flavorful salad with creamy avocado, juicy chicken, and fresh vegetables, perfect for lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded Use your preferred cooking method.
  • 1 avocado, diced Ensure the avocado is ripe.
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled Can substitute with tofu for a vegan option.
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Adjust to taste.
  • to taste Salt and pepper For seasoning.
Garnish
  • to taste Fresh parsley For garnish.

Method
 

Preparation
  1. If you haven't already, cook the chicken using your preferred method (grilling, poaching, or baking). Once cooked, let it cool and shred into bite-sized pieces.
  2. In a large mixing bowl, combine diced avocado, halved cherry tomatoes, and finely chopped red onion. Be gentle with the avocado to keep it from turning mushy.
  3. Add in the shredded chicken and crumbled feta cheese. Drizzle olive oil and lemon juice over the top.
  4. Sprinkle salt and pepper to taste. Toss all ingredients to ensure they are coated in the dressing.
  5. Finish with a sprinkle of fresh parsley on top for added flavor and presentation. Serve immediately or chill until ready.

Notes

Store the salad in an airtight container in the fridge for up to 2 days. The avocado may brown slightly but will still taste delicious. Add fresh lemon juice to revive flavors if enjoyed later.