Description
A protein-packed salad combining grilled chicken, Greek yogurt, avocado, and fresh veggies. Creamy, tangy, and loaded with healthy fats and nutrients. Perfect for a quick, satisfying lunch or dinner.
Ingredients
Greek Yogurt 1 cup
Avocado 1 large
Boneless Chicken Breasts 4 (4 oz each)
Red Onion 1 small
Kalamata Olives 1/4 cup
Tomatoes 2 medium
Lemon Juice 1 tbsp
Garlic 2 cloves
Sea Salt 1 tsp
Instructions
Salt chicken breasts with 1 tsp sea salt, then refrigerate for 15 minutes.
Grill or sauté chicken over medium heat until internal temperature reaches 165°F (75°C).
Chill cooked chicken in refrigerator until cool enough to slice (approx. 30 minutes).
In mixing bowl, combine Greek yogurt with 1 tbsp lemon juice and 2 minced garlic cloves.
Halve and dice avocado into 1-inch cubes, gently folding into yogurt mixture to prevent browning.
Stir in grilled chicken slices, chopped tomatoes, and thinly sliced red onion.
Notes
Chill chicken post-cooking for firmer texture
Steep steamed red onion in ice water for 5 minutes to reduce bitterness
Use a microplane grater for smooth garlic paste to enhance yogurt absorption
Store avocado mixture in an airtight container for up to 8 hours before adding chicken
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Grilling/Sauteing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg