Greek Chicken Avocado Salad

This Greek Chicken Avocado Salad combines all the flavors of a traditional Greek salad without any of those pesky nightshades.  It makes a perfect quick and healthy dinner and is great for packing in lunches or taking on picnics. Plus it can be thrown together in a matter of minutes and if you’re not in the mood for salad, the marinated chicken is far from your typical dry chicken breast and would be great served alongside baked sweet potatoes and your favorite veggies.


White bowl on a cutting board filled with chicken, cucumbers, celery, olives and onions. With an avocado and a measuring cup of salad dressing to the side.


I know. I know. You’re probably looking at this post and looking at your calendar and shaking your head. You probably think either you’ve lost 3 months or I’ve lost my mind. I mean it’s January, Bethany. What are you thinking posting a salad recipe?

Three things led to the somewhat odd timing of the post of this salad. I had thought of saving it until springtime, but I made it this week and then…

  1. I was listening to a podcast about what’s trending on pinterest these days and the host mentioned salads because so many people are on health kicks at the beginning of the year. And then I thought about my fitness goals for the year and how I’m eating salads for lunch. So…
  2. Then today I was out for my morning walk. It was a little later than usual and although it’s still absolutely chilly and beautiful in the mornings and evenings, it was the first day of the year that I came home a little sweaty. So…
  3. And, when I served it to my hubby for dinner he RAVED. He said this was one of the best things I’ve ever made for him and that I just had to post it as soon as possible because he wanted everyone else in the world to enjoy this salad as much as he did. So…

I can’t argue with this kind of logic, so here you go. It may be January and you may be snowed in…. but it’s greek chicken avocado salad time!


Close up of a white bowl filled with avocado, onions, olives, celery and chicken.


Making this salad is as simple as marinating and cooking some chicken breasts, chopping some veggies and tossing it all together. But, simplicity aside, the flavor of this chicken combined with the creaminess of the avocado and the salty olives and the crunchy veggies is something to behold. It hits all the notes you want in a salad and it’s filling enough to consider it a full meal dinner salad.

You can also tell how much I was enjoying this salad by the variety of the pictures I took. I really wanted you to see and enjoy every aspect of the salad and I hope you’ll add it to your meal plan this week.


Pouring dressing over a bowl of greek chicken avocado salad. All ready to be tossed together and served.


My favorite thing about this salad is how quick and easy it is to throw together. And the flavor of the chicken….must remember to marinate more often. No dry chicken here. And, I loved the fact that it was still crunchy the next day which made it perfect to pack for my hubby’s lunch. {If you’re looking for more AIP friendly packed lunch ideas, check out my ebook AIP SAFARI and this pinterest page full of AIP lunchbox ideas.} And speaking of my hubby, I love that he loved it. Okay, I know I said my favorite thing, but there are 4 favorites, so just make the salad already.

If you’re not quite ready for salads, may I recommend some of the heartier meals that you’ll find in my ebook ‘My Paleo AIP Indian Adventure.’ It’s full of recipes that will warm you up on a cold winter’s night.

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My Paleo AIP Indian Adventure is a journey into the food culture of India through an AIP lens. 60+ Indian recipes – 100% AIP & Paleo!


A white bowl full of Greek Avocado Chicken Salad. All mixed up and ready to serve with 2 wooden serving spoons.


Other Salads to Try:

It’s Salad Time…

Greek Chicken Avocado Salad
Prep time
Cook time
Total time
Serves: 3- 4 servings
  • 1 pound chicken breast
  • 3 TBSP olive oil (divided (plus more for cooking)
  • 1.5 TBSP apple cider vinegar
  • 1.5 TBSP dried oregano (divided)
  • 1.75 tsp pink himalayan salt (divided)
  • 4-5 cups chopped/ shredded white cabbage
  • 2 medium cucumbers - sliced and quartered
  • 1 small red or white onion - diced
  • 4 stalks of celery - diced
  • ½ cup sliced black olives
  • 1 avocado
  • juice of 1 lemon
  1. cut chicken into 4 even sized pieces and marinate for 30-45 minutes in the following mixture (1 TBSP olive oil, 1.5 TBSP apple cider vinegar, 1 TBSP dried oregano, 1.5 tsp pink himalayan salt)
  2. chop all the vegetables except the avocado (save it til last so it doesn't brown)
  3. make the dressing (juice of 1 lemon, 2 TBSP olive oil, ¼ tsp pink himalayan salt & 1 tsp dried oregano) and put the dressing to the side
  4. cook the chicken in about 1 TBSP olive oil over medium heat for about 6 minutes on each side until cooked through and no longer pink
  5. allow chicken to sit for 5 minutes then cut into small bite-sized pieces
  6. toss all the chopped vegetables and chicken in a large bowl
  7. chop the avocado and add to bowl
  8. pour dressing over top and toss well
  9. makes 3 dinner salad servings or 4 side salad servings



Two images of the greek chicken avocado salad. The top image is the salad all mixed up. The bottom image has the ingredients all in a bowl and the dressing off to the side ready to be poured.




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