Chicken, Avocado and Feta Salad

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READY IN: 15mins
SERVES: 4
YIELD: 4 salads
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken breasts (shredded or chopped into large pieces)
  • 2
    avocados, peeled and chopped
  • 2
    tablespoons lemon juice, fresh squeezed (divided)
  • garlic salt, to taste (I don't use too much salt because you can always add more at the table.)
  • 14
    cup red onion, diced
  • 13
    cup feta cheese, crumbled (I've subbed goat cheese with good results)
  • 14
    cup pine nuts, toasted
  • 12
    cup fresh cilantro, chopped
  • 3
    tablespoons mayonnaise
  • 1
    tablespoon Dijon mustard
  • black pepper, freshly ground
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DIRECTIONS

  • 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.
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