Greek island salad with chicken & avocado

Greek island salad with chicken & avocado

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(5 ratings)

Takes 30-40 minutes


Serves 6
Jill Dupleix's colourful and summery avocado salad is perfect for a casual buffet

Nutrition and extra info

Nutrition: per serving

  • kcal521
  • fat42g
  • saturates12g
  • carbs5g
  • sugars0g
  • fibre3g
  • protein31g
  • salt2.05g


  • 1.8kg roasted chicken, at room temperature



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 hearts romaine lettuces
  • 4 tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 ripe avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 3 tbsp lemon juice, plus extra for squeezing
  • 200g packet feta cheese
  • ½ tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp dried mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • half a bunch of flatleaf parsley
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp black kalamata olives
  • pitta bread, to serve (optional)


  1. Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.

  2. Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don’t break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

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Comments, questions and tips

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marmiteetponpon's picture
24th Apr, 2014
check these recipies adding fresh fruits to the green salads, quiet interesting...
18th Feb, 2013
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4th Jan, 2012
Chicken and feta absolutely go together! I love it!
25th May, 2010
Chicken and feta is not a good combination; the flavour of the feta completely overwhelmed the chicken. I would advise using one or the other.
23rd May, 2010
Very nice summer meal! Don't like olives so substituted them for sundried tomatoes. Worked a treat!
13th May, 2010
Recommend trying this recipe! It was really tasty and easy to prepare as a quick summer tea.
28th Sep, 2009
This is a wonderfully fresh and light salad & I have made it on numerous occasions with several variations. I don't always include chicken as Hubby can't eat it. I also often use basil instead of the parsley. If pushed for time try using a couple of drained packs of cubed feta and olives available in supermarkets as a quick and easy alternative to cubing and mixing with the herbs as it works just as well but do drain all the oil off. Always goes down well as a starter (a really good stand by) but also in larger quantities as a main salad meal. Fabulous!
17th Nov, 2007
This is the very best salad recipe ever! It will instantly transport you to the Greek Island of your dreams! I make it whenever I have to entertain for summer lunch & everyone it is ever served to loves it. If you only want to make a smaller number of portions use ready-cooked chicken breast or roast chicken breasts in the oven for 20 minutes. I like to use lots of cherry tomatoes & extra olives.
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