Loaded Greek Chicken Avocado Salad #dinner #easy #healthyrecipes #breakfast #chicken

Greek Chicken Avocado Salad is one of our top choices. You may recall this Greek Lemon Garlic Chicken Salad from a year ago? All things considered, this plate of mixed greens is EXACTLY equivalent to THAT ONE, without the flatbreads and Tzatziki!

We adored it so much, we wound up making it again the extremely following day for lunch, when I could swear I'd effectively made it previously? Be that as it may, when? How? Ahhhhh yeaaaahhh THIS ONE! This is actually how the points of view work in my cerebrum

Low carb in the entirety of its greatness loaded up with all that you find in a Greek plate of mixed greens from great Greek cafés, this serving of mixed greens would equal any eatery plate of mixed greens. Green peppers (or capsicums), cucumbers, tomatoes, red onions, Kalamata olives and feta cheddar. Furthermore avocado for the additional advantage of wellbeing fats; and chicken! Like I state, MEAL IN A SALAD.

Stacked Greek Chicken Avocado Salad is another supper in a serving of mixed greens! Brimming with Greek flavors and a 5-fixing dressing that serves as a marinade!

Also try our recipe : THAI COCONUT PEANUT SOUP #healthydinner #recipes #easy #soup #coconut

INGREDIENTS

• 2 large skinless boneless chicken breasts , halved to make four fillets

Dressing / Marinade:

• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
• 1 tablespoon red wine vinegar
• 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
• 2 tablespoons dried oregano
• 1 teaspoon salt
• Cracked pepper

For The Salad:

• 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
• 2 large Lebanese cucumbers , halved lengthways and sliced
• 2 vine ripened tomatoes , cut into small wedges
• 1/2 green pepper (or capsicum), deseeded and sliced
• 1/2 red onion , sliced thinly
• 7 oz | 200 g fresh Feta cheese , cubed
• 1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
• 1 avocado

INSTRUCTIONS

1. Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
4. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
5. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!

Source : bit.ly/2ke50W3

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