Loaded Greek Chicken Avocado Salad
This Loaded Greek Chicken Avocado Salad provides 11g protein and 356 calories per serving — a lighter salad best paired with additional protein for complete meals. Quick-preps 4 servings on the stovetop, functioning as a high-volume side to boost nutrient density without dominating your macro allocation.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lemon Juice, Fresh(60g)
- •Vinegar, Red Wine(15g)
- •Garlic(10g)
- •Oregano, Dried(30g)
- •1 teaspoon salt
- •1 teaspoon cracked pepper
- •Lettuce, Romaine(960g)
- •Cucumber
- •Tomato
- •Bell Pepper
- •Yellow Onion
- •Cheese, Feta, Crumbled(198g)
- •Olives, Black, Canned, Pitted(120g)
- •Avocado
Instructions
- 1Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano in a large shallow dish. Pour half of this mixture into a separate container and refrigerate as your dressing; reserve the remaining half in the shallow dish as marinade.
- 2Add the chicken breasts to the marinade in the shallow dish, turn to coat evenly on all sides, cover, and marinate for 30 minutes at room temperature.
- 3While the chicken marinates, chop the romaine lettuce, cucumber, tomato, bell pepper, and onion into bite-sized pieces and place in a large bowl; add the canned black olives and crumbled feta cheese, then toss gently to combine.
- 4Heat a large cast iron skillet or grill pan over medium-high heat and lightly oil the surface. Remove the chicken from the marinade and place in the hot pan; sear for 5–6 minutes until golden brown on the first side.
- 5Flip the chicken and sear for another 5–6 minutes until the second side is golden brown and the internal temperature reaches 165°F when measured at the thickest point.
- 6Transfer the cooked chicken to a cutting board and rest for 5 minutes, then slice thickly against the grain.
- 7Divide the salad mixture evenly into 4 airtight containers while the chicken is still warm, top each with sliced chicken, then add sliced avocado just before serving.
- 8Drizzle each portion with the reserved cold dressing and serve immediately, or refrigerate the containers and add the avocado and dressing just before eating.
Nutrition — Per Serving
356
calories
11g
protein
29g
fat
- Carbohydrates
- 19g
- Saturated fat
- 9.2g
- Sodium
- 807 mg
- Dietary fiber
- 9.1g
4 servings per batch · ~363g each
Macro data sourced from USDA FoodData Central
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How much protein does Loaded Greek Chicken Avocado Salad have per serving?
Each serving contains 11g of protein, 356 calories, 29g fat, and 19g carbs. This is a lower-protein option, so it works best as a side or lighter lunch rather than a standalone meal for protein targets.
How long does Loaded Greek Chicken Avocado Salad take to make?
Marked as quick prep and yields 4 servings, meaning you can batch multiple meals in minimal time on the stovetop. This is one of the fastest lunch options to prepare and portion for the week.
Is Loaded Greek Chicken Avocado Salad good for fat loss?
At 356 calories per serving, this salad fits well into moderate calorie deficits, though the 11g protein is on the lower side for standalone meals. Pair it with a higher-protein option or add extra chicken to hit daily protein targets while staying within calorie goals.
