Name: Greek island salad with chicken & avocado
Total time: 50 min
Yield: 6
Cuisine: Greek
Ingredients: 1.8kg roasted chicken at room temperature; 2 hearts romaine lettuces; 4 tomatoes; 3 spring onions; 2 ripe avocados; 3 tbsp lemon juice plus extra for squeezing; 200g packet feta cheese; ½ tsp dried oregano; ½ tsp dried mint; half a bunch of flatleaf parsley; 5 tbsp extra-virgin olive oil; 2 tbsp black kalamata olives; pitta or keto bread to serve (optional)

Home
Recipes
Greek island salad with chicken & avocado

Greek island salad with chicken & avocado

Good Food team

Save recipe

Serves 6

Easy

Total time: 50 mins

Takes 30-40 minutes

A star rating of 4 out of 5.10 ratingsRate

loading...

Jill Dupleix's colourful and summery avocado salad is perfect for a casual buffet

Keto

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Keto bread

A star rating of 4.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1.8kg roasted chicken

at room temperature
2 hearts romaine lettuces
4 tomatoes
3 spring onions
2 ripe avocados
3 tbsp lemon juice

plus extra for squeezing
200g packet feta cheese
½ tsp dried oregano
½ tsp dried mint
half a bunch of flatleaf parsley
5 tbsp extra-virgin olive oil
2 tbsp black kalamata olives
pitta or keto bread

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal521
fat42g
saturates12g
carbs5g
sugars0g
fibre3g
protein31g
salt2.05g

Method

step 1

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.
step 2

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 or keto bread for a keno-friendly version if you wish.

Recipe from Good Food magazine, August 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now