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Greek Salad with Chicken and Avocado
creamy tahini dressing

Active: 25 Total: 25

Our Greek-style salad includes lots of fresh produce. We add chicken cooked with spices and creamy tahini dressing for big, fresh flavor!



Greek Salad with Chicken and Avocado:
  • Cucumbers - 2 , chopped
  • Tomatoes - 2 , chopped
  • Mint, fresh - 2 Tbsp , chopped
  • Chicken breasts, boneless & skinless - 1 lb
  • Avocados - 1 , chopped
  • Cooking oil - 1 Tbsp
  • Za'atar (sub equal parts chili powder and paprika) - 2 tsp
  • Salad greens - 5 oz
Creamy Tahini Dressing:
  • Garlic - 1 clove
  • Lemons - 1 , juice
  • Tahini - 1/4 cup
  • Oil, olive - 1/4 cup
  • Water - 1/4 cup


  1. Make tahini dressing - Mince garlic. Whisk together lemon juice, garlic, tahini, olive oil and honey. Add water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)

  2. Cucumbers / Tomatoes / Mint - Prep as directed. (Can be done up to 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 up to 1 day ahead)

  4. Avocados - Prep as directed.

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  1. Heat a skillet or saute pan over medium heat. Add oil. When oil begins to shimmer add chicken and za’atar. Saute until chicken is cooked through, ~5 to 7 minutes. Season with salt and pepper.

  2. To assemble salads, top greens with chicken, cucumbers, tomatoes, avocados, and mint. Toss with tahini dressing and enjoy!



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