Recipe- Perfect For Lunch Greek Chicken Salad

A delicious Greek chicken salad topped with diced avocado makes for a healthy, nutritious, and very satisfying meal. The leftovers save beautifully for lunch to enjoy again the next day! And while Greek salad is often served as a side-dish, to accompany other mains, today we’re elevating it to a complete meal by topping it with the most flavorful baked chicken breasts loaded with bright Mediterranean herbs, and creamy diced avocado, to satisfy the Cali girl in me.

Ingredients

Greek Salad

1 large cucumber, sliced and diced
1 pint cherry tomatoes, diced
1 green bell pepper, diced
1/2 red onion, thinly sliced
1/2 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

Method

* 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.