Creamy Mediterranean Chicken Salad with Avocado and Feta
A hearty Mediterranean bowl with shredded chicken, creamy avocado, sun-dried tomatoes, kalamata olives and feta cheese in a tangy herb dressing.
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Cooking tools:
- Mason jar
- Pressure cooker
- Slow cooker
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 2-4 cups shredded chicken
- 1 avocado, sliced
- ½ red onion, sliced
- ½ cup halved kalamata olives
- 1 12-ounce jar julienned sun dried tomatoes, packed in oil, drained and gently rinsed
- ⅓ cup crumbled feta cheese
- ¼ cup pine nuts, toasted (optional)
- ⅓ cup extra virgin olive oil
- ½ cup plain Greek yogurt (0% fat recommended)
- ¼ cup reduced fat mayonnaise, or substitute with extra Greek yogurt
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ teaspoon garlic powder
- 1 teaspoon dried dill, or ¼ cup fresh dill, chopped
- ½ teaspoon sugar
- 1 tablespoon white wine vinegar
- juice of ½ lemon
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