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Greek Salad with Chicken and Avocados
and creamy tahini dressing

Active: 30 minTotal: 30 min

With the balance of creamy dressing, warm chicken, and crunch from almonds tossed in at the end, this paleo-friendly version of a fattoush salad is as beautiful as it is satisfying. This is similar to several Greek salads we've featured in the past, but includes the addition of avocados for another creamy, flavorful element.

Tags

Ingredients

Servings:
4
Metric
Creamy Tahini Dressing:
  • Garlic - 1 clove
  • Lemons - 1, juice
  • Tahini - 1/4 cup
  • Oil, olive - 3 Tbsp
  • Water - 1/4 cup
Greek Salad with Chicken and Avocado:
  • Cucumbers - 8 oz, chopped
  • Tomatoes, cherry or grape - 1 cup, halved
  • Chicken breasts, boneless and skinless - 1 lb, sliced
  • Avocados - 1, sliced
  • Oil, cooking - 1 Tbsp
  • Za'atar - 2 tsp
  • Salad greens, any type - 8 oz
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make tahini dressing - Chop garlic. Whisk together lemon juice, garlic, tahini, and olive oil. Add some water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)
  2. Cucumbers / Tomatoes - Prep as directed. (Can be done 1 day ahead)
  3. Chicken - Slice against the grain into strips (i.e., look for the grain of the meat and slice perpendicular to it). Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Avocados - Slice avocados

Make

  1. Heat a skillet or saute pan over medium heat. Add cooking oil. When oil begins to shimmer, add chicken. Saute until chicken is cooked through, ~5 to 7 minutes. Add za’atar and season with some salt and pepper.
  2. To assemble salads, top greens with chicken, cucumbers, tomatoes, sliced almonds, and avocados. Toss with tahini dressing and enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (33)
Gluten-free (4)
Paleo (4)
Vegetarian (14)

32 reviews

Added parsley, kalamata olives and shallots. Didn’t have yogurt or tahini so subed in sour cream. My lemons were very juicy so didn’t use water. Didn’t use the pita chips. Used romaine lettuce instead of a mix for crunch.

By: Jason
Posted: Mar 08, 2020
Diet: Vegetarian
0 Helpful

Just an amazing, classic vegetarian alternative. So good!!

By: Kate
Posted: Mar 07, 2020
Diet: Vegetarian
0 Helpful

This is a great salad and a hit. I made it the next week for my vegan mother and she loved it!

By: Catherine
Posted: Mar 02, 2020
Diet: Gluten-free
0 Helpful

I love fattoush salad! Never knew about it before CookSmarts, but I'm always excited to see it in a menu. The dressing was delicious and all the ingredients went so well together.

By: Michelle
Posted: Feb 29, 2020
Diet: Original
0 Helpful

Favorited! Husband said who knew a bunch of vegetables could taste so good, there must at least be cheese in here? Nope! Used green beans instead of salad greens and baked cut up naan for croutons instead of feta. Had to keep the tomatoes separate for our tomato hater. The dressing was amazing! Left out the fresh garlic because it’s too overpowering for us, sprinkled some granulated garlic in it and used coconut yogurt instead of tahini.

By: Shawn
Posted: Feb 16, 2020
Diet: Vegetarian
0 Helpful

Added ground chicken for protein, and doubled the spices and dressing to compensate. Delicious!

By: Kate
Posted: Feb 13, 2020
Diet: Gluten-free
0 Helpful