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Greek Salad with Chicken and Avocados
and creamy tahini dressing

Active: 40 Total: 40

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 version that was last featured in 2020 includes avocados for another creamy, flavorful element.



Creamy Tahini Dressing:
  • Garlic - 1 clove
  • Lemons - 1 , juice
  • Tahini - 1/4 cup
  • Oil, olive - 1/4 cup
  • 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


  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

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  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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