One of my all time favorite salads! They just have so much flavor, texture, and taste light yet satisfying.
This Greek style inspired salad is packed with roasted shredded chicken, kalamata olives, cherry tomatoes, diced red onions, fresh cucumbers, jalapeños, avocado, and all tossed in a light creamy dressing.
I order these types of salads a lot but usually top them off with falafels- this time I wanted to make it a bit heartier using roasted chicken so you can either have this as a main meal or side dish! For the chicken, I previously roasted a whole chicken the day before and used all of the left overs for this dish! I simply shredded up the chicken in large pieces and tossed it with the remaining ingredients. However, you can use any chicken of choice; thighs, chicken breasts! I also used a jalapeño pepper because it was what I had on hand, but you can always stick to a red/green bell pepper and use about 1/2 cup chopped.
This salad/dressing is completely dairy free, refreshing, full of flavors, crunch, healthy fats, and perfect for a easy week night meal or a summer BBQ.
Typically a Greek Salad has feta cheese, but to keep this dairy free I added small spoonfuls of almond milk cream cheese, but feel free to use feta if dairy doesn't bother you - or completely omit!
All of the flavors come together especially once the dressing is poured over. For the dressing I used olive oil, balsamic vinaigrette, spices, lemon, dairy free greek yogurt and a little bit of the almond milk cream cheese. It makes for a light, yet creamy dressing! The longer it marinates the better and stays fresh for up to 3 days! One suggestion, if you are serving the salad right away add in the avocado immediately, but if you are waiting till the next day or later in the evening, simply add the avocado right before you serve if you think it will begin to brown!
Hope you enjoy it as much as I do!
Yields: 3-4 servings
Prep time: 15 minutes
Total time: less than 20 minutes
What you need:
3 cups chopped cooked chicken
1/2 avocado, sliced
1/2 red onion, sliced/chopped
1/2 cup kalamata olives, sliced (pitted)
1 jalapeno (chopped)
1/2 large cucumber, sliced/halved
1/2 cup cherry tomatoes, halved
3 tbsp. almond milk cream cheese (I used Kite Hill almond milk cream cheese
For the dressing:
Yields; roughly 1/2 cup
1/2 cup olive oil
juice of 1/2 lemon
3 tbsp balsamic vinaigrette
3 large spoons fulls dairy free greek style yogurt (I used Kite Hill plain unsweetened Greek style)
pepper to taste
sea salt to taste
1 tsp. oregano
2 dashes of garlic
1 spoonful almond milk cream cheese (I used Kite Hill almond milk cream cheese
What you need to do:
1. Prepare your chicken as needed (roast, bake etc). Allow to cool.
2. Add all of the salad ingredients to a large mixing bowl and give it a quick mix until everything is combined.
3. In a smaller bowl, combine all of the dressing ingredients and mix well. Taste test and adjust to needs.
4. Pour the dressing over the salad mix and stir until the dressing coats the ingredients.
5. Serve immediately cold or store in the fridge for up to 4 days.
Enjoy! be sure to tag me #balancewithb if you make this or anything else!