Baked Chicken Greek Salad with Avocado

Juicy baked chicken and fresh avocado slices loaded onto a homemade Greek salad is an irresistible low carb recipe packed with flavor!
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Course: dinner
Cuisine: Greek
Keyword: chicken, dinner, greek, Healthy, low carb, salad, side dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: 790kcal
Author: Amy Locurto

Ingredients

Dressing

  • 1/2 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and fresh ground pepper

Greek Salad

  • large skinless boneless chicken breasts
  • cups  romaine lettuce leaves chopped
  • avocado sliced
  • 1 cucumber halved and sliced
  • small tomatoes cut into wedges
  • 1/2  yellow pepper chopped
  • 1/2  red onion chopped
  • 1/4 cup Feta cheese crumbled
  • 1/4  cup  pitted kalamata olives sliced
  • 1/2 lemon
  • Fresh ground pepper
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Instructions

Dressing

  • In a bowl, whisk the balsamic vinegar and mustard together.
  • Slowly add the olive oil and blend.
  • Season to taste with salt and pepper.
  • Transfer to an air tight container and refrigerate until ready to use.

Baked Chicken

  • Preheat oven to 425 degrees
  • Add 2 tablespoons of dressing and chicken breasts to a large zipper bag or bowl and toss together.
  • Lightly coat a baking dish or skillet that is oven and stovetop safe with cooking spray and place the chicken breasts into the dish.
  • Brown the chicken breasts over medium-high heat for 2-3 minutes on each side.
  • Remove from heat and bake in the oven for 15-18 minutes or until cooked all the way through (meat thermometer should read 165°). If your dish is not oven safe, place chicken into a casserole baking dish before putting in the oven.?Remove from oven, cover the dish with foil for 5 minutes to let the chicken rest before slicing for the salad.

Greek Salad

  • While the chicken is baking, fill a large bowl with romaine lettuce.
  • Combine the avocado, cucumber, tomatoes, yellow pepper, onion, Feta and olives.
  • Squeeze the juice from a lemon wedge over the vegetables.
  • Add the sliced chicken and sprinkle with fresh pepper to taste.
  • Drizzle a tablespoon of dressing over the chicken.
  • Serve this baked chicken greek salad with dressing on the side.

Notes

 

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Nutrition

Calories: 790kcal | Carbohydrates: 44g | Protein: 37g | Fat: 55g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 892mg | Potassium: 2708mg | Fiber: 20g | Sugar: 18g | Vitamin A: 42780IU | Vitamin C: 108.6mg | Calcium: 330mg | Iron: 7mg
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