Ever since I studied abroad in Greece my sophomore year of college, I have loved incorporating Greek flavor profiles into my meals. This salad is a lightened up version of chicken salad and incorporates some of my favorite vegetables.
In addition to being high in fiber, this salad is loaded with heart healthy fats from walnuts, olives and avocado. Roasted peppers and onions add fiber and bring out the sweet flavors of the sun-dried tomatoes while the beets give the salad a beautiful, bright red color. Paired with some pita chips and topped with feta cheese, this salad brings together some on point flavors and textures. A drizzle of Greek dressing finishes off this salad that can be made in advance to last all week!
Greek Chicken Salad
- 1/2 large onion, quartered
- 2 red bell peppers, cubed
- 1 teaspoon olive oil
- 3 oz. sun dried tomatoes, in oil
- 1 jar Greek olives (Kalamata, large green Chalkidiki)
- 5 beets, peeled and steamed
- 2 cups cooked chicken breast
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- Romaine lettuce, chopped
- 2 avocado, diced
- Pita chips
- Feta cheese
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Cut onion and red bell pepper into large pieces. Place on baking sheet and toss with olive oil, salt and pepper. Bake for 30 minutes until browned.
- Peel beets and place in a pot with 2″ of water. Cover with lid and steam for 15 minutes until tender but not mushy (a fork should pierce them easily). Remove from stove to cool. When cool, slice into large chunks.
- In a large bowl, combine sliced sun dried tomatoes, olives, walnuts and chicken breast.
- In a small bowl mix combine lemon juice, olive oil, dill, garlic, salt and pepper.
- Add beets, roasted pepper and onion to large bowl. Add salad dressing from small bowl and mix to combine.
- Serve on a bed of romaine lettuce with avocado slices and feta sprinkled on top. Dress with additional olive oil, fresh dill and pita chips for a crunch if you like.