GREEK CHICKEN SALAD

A delicious Greek chicken salad topped with diced avocado makes for a healthy, nutritious, and very satisfying meal. It’s perfect for lunch or a light dinner!

INGREDIENTS

GREEK SALAD

• 1 large cucumber, sliced and diced
• 1 pint cherry tomatoes, diced
• 1 green bell pepper, diced
• ½ red onion, thinly sliced
• ½ cup kalamata olives, sliced
• 4 ounces feta cheese, small diced
• 1 recipe Greek salad dressing
• 1 avocado, peeled, pitted, and diced

BAKED CHICKEN

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon paprika, or smoked paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• salt and pepper, to taste

INSTRUCTIONS 

Preheat your oven to 425F/220C. Mix the dried spices together in a small bowl. Rub the olive oil on both sides of the chicken, then rub the spices all over the chicken.

Place the chicken in an oven-safe baking dish and bake the chicken breasts for 20-25 minutes, flipping halfway, until cooked through.

While the chicken is cooking, add the diced vegetables, and feta cheese to a mixing bowl.

Drizzle with Greek salad dressing and toss everything together.

After the chicken has rested for a couple of minutes, slice it up and add half a chicken breast on top each portion of salad. Top with 1/4 avocado, diced, to each salad.