This Greek-inspired chicken salad is one of those meals that’s easy to throw together but never gets boring. Made with fresh vegetables, chickpeas, chicken, feta, and avocado, it’s filling, full of flavour, and the perfect post-workout lunch to help you refuel after training.
Ingredients (1 serving)
-
- 150 g chicken breast (raw)
- 100 g cucumber, chopped
- 100 g tomatoes, chopped
- 60 g bell pepper, chopped
- 30 g red onion, thinly sliced
- 100 g chickpeas, drained and rinsed
- 30 g feta, crumbled
- ½ avocado (about 70 g), sliced or diced
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
- Salt and black pepper, to taste
Method
- Season the chicken breast with your favourite herbs and spices. Heat a grill-pan over medium heat and cook the chicken for 5-7 minutes per side, or until golden and cooked through. Transfer to a plate and let it rest for a few minutes before slicing.
- Meanwhile, chop the cucumber, tomatoes, bell pepper, red onion, and avocado.
- Add the vegetables and chickpeas to a large bowl. Top with the sliced chicken and crumble the feta over it.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad, gently toss everything together, and serve.
Tips & Variations
- This salad is also delicious with a parsley yoghurt dressing, tzatziki, or a simple lemon and olive oil dressing.
- Grilled halloumi, salmon, or tofu are all excellent alternatives to chicken if you’re looking for a change.
