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Loaded Greek Chicken Avocado Salad
Ingredients
  • Servings: 4
  • Calories: 478 kcal
  • Ingredients
  • 2 large skinless boneless chicken breasts , halved to make four fillets
  • subheading: Dressing / Marinade:
  • ¼ cup olive oil
  • ¼ cup lemon juice (juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • Cracked pepper
  • subheading: For The Salad:
  • 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
  • 2 large Lebanese cucumbers , halved lengthways and sliced
  • 2 vine ripened tomatoes , cut into small wedges
  • ½ green pepper (or capsicum), deseeded and sliced
  • ½ red onion , sliced thinly
  • 7 oz | 200 g fresh Feta cheese , cubed
  • ½ cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
  • 1 avocado
  • Instructions
  • Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ½ cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
  • Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
Steps
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