Loaded Greek Chicken Avocado Salad

Name: Loaded Greek Chicken Avocado Salad
Total time: 40 min
Ingredients: 2 Chicken breast, skinless boneless; ¼ cups Olive oil; ¼ cups Lemon; 1 tbsp Red wine vinegar; 2 tsp Garlic; 2 tbsp Oregano, dried; 1 tsp Salt; 1 tsp Cracked pepper; 4 cups Romaine lettuce; 2 Cucumber; 2 Tomato; ½ Bell pepper; ½ Red onion; 7 oz Feta cheese; ½ cups Kalamata olive, pitted; 1 Avocado

By Cafe Delites · 40 min

Ingredients

Chicken breast · skinless boneless2
Olive oil¼ cups
Lemon¼ cups
Red wine vinegar1 tbsp
Garlic2 tsp
Oregano · dried2 tbsp
Salt1 tsp
Cracked pepper1 tsp
Romaine lettuce4 cups
Cucumber2
Tomato2
Bell pepper½
Red onion½
Feta cheese7 oz
Kalamata olive · pitted½ cups
Avocado1

Instructions

Whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt and pepper in a large shallow dish. Pour off 1/2 cup and keep it chilled for the dressing.
Add the chicken to the remaining marinade, coat well, cover and marinate for 30 minutes.
Meanwhile, combine all the salad ingredients except the avocado in a large bowl.
Heat a grill pan or cast-iron skillet over medium-high heat. Lift the chicken out of the marinade and cook it in the pan with any leftover marinade, for about 5-6 minutes per side, until golden outside and cooked through.
Rest the chicken for 5 minutes, then slice it thickly and arrange it over the salad. Slice the avocado and add it too.
Drizzle the salad with the reserved, untouched dressing and serve.

Summarized from Cafe Delites's video. Watch it for the details.

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