Greek Salad with Grilled Chicken and Avocado Dressing

Allergens

Dairy (optional feta cheese)

Ingredients

• 2 boneless, skinless chicken breasts 1 large ripe avocado 1 cup cherry tomatoes, halved 1 English cucumber, thinly sliced 1 small red onion, thinly sliced 1 cup Kalamata olives, pitted 2 cups mixed greens 1/4 cup crumbled feta cheese (optional) Salt and pepper, to taste Olive oil, for drizzling

Instructions

1. Season the chicken breasts with salt and pepper, then grill or pan sear until cooked through. Set aside to rest.
2. In a blender or food processor, combine the avocado, 1/4 cup olive oil, 1 tablespoon lemon juice, and a pinch of salt. Blend until smooth, adding more oil if needed for a creamy consistency. Set aside.
3. Assemble the salads by dividing the mixed greens among two plates, then topping with cucumber, cherry tomatoes, red onion, olives, and crumbled feta (if using).
4. Slice the chicken and place on top of the salad, drizzle with avocado dressing, and serve immediately.

Chef’s Insight

Use fresh ripe tomatoes and cucumbers to maximize flavor and nutrients in this refreshing dish.

Notes

Use freshly squeezed lemon juice for the best flavor. To save time, pre-make the avocado dressing ahead and store in the refrigerator until ready to use.