Chicken Avocado And Feta Salad Recipes

GREEK ISLAND SALAD WITH CHICKEN & AVOCADO

Steps:

• Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
• Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

CHICKEN, AVOCADO AND FETA SALAD

Steps:

• To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
• Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
• Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
• Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
• Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.

PASTA SALAD WITH CHICKEN, AVOCADO AND TOMATO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions, cooking them until past the al dente stage, and in fact nicely tender, so that far end of the recommended cooking time, plus an extra minute. Drain, and rinse quickly with cool water.
• While the pasta is cooking, in a large bowl combine the olive oil, lime juice, scallions, bell pepper, cilantro (if using) and salt and pepper. Once you have drained and rinsed the pasta, add it to the bowl with the dressing and toss to coat well. Allow it to sit for about 5 minutes.
• Add the chicken, avocado and tomatoes and toss to combine everything. Taste and adjust the seasonings as needed. Transfer to a serving bowl.

CHICKEN, NECTARINE AND AVOCADO SALAD

Steps:

• In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.

CHILI LIME CHICKEN WITH AVOCADO FETA SALSA

Steps:

• In a large bowl, combine all of the ingredients and lightly toss until well combined. If time allows, refrigerate the salsa for at least one hour before serving. Doing this will allow all of the vibrant flavors in this salsa to really come together.
• Pre-heat your barbecue or on the stove top, heat a grill pan over medium-high heat.
• In a large bowl, combine the lime juice, olive oil, garlic, and cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Whisk to thoroughly mix.
• Toss the chicken breasts in the marinade until evenly coated. (If time allows, let the chicken marinate in the sauce for a few hours)
• Place the chicken breasts on the pre-heated grill, pour over any marinade that is left in the bowl. Grill the chicken until it is cooked all the way through or if you are using a thermometer, until it has an internal temperature of 165°F. Top with Avocado-Feta Salsa, and enjoy!

CUCUMBER SALAD

Steps:

• In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt and pepper until combined.
• Add the cucumber slices, avocado, feta and onion slices into the dressing and toss well. Taste test and adjust salt and pepper, if desired.Serve immediately.

CHICKEN AVOCADO SALAD

Steps:

• In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat.