This Greek Chicken, Avocado and Quinoa Salad is packed with traditional Mediterranean flavors: tomatoes, cucumber, olives, feta, avocado, garlic, lemon juice. Add some juicy grilled chicken and a handful of quinoa for a complete meal in a salad bowl!

Greek Chicken, Avocado and Quinoa Salad Bowl recipe

Greek Chicken, Avocado and Quinoa Salad Bowl

Have always been a huge Greek food fan! I love everything about it, starting with the fresh flavors, super bright colors and not to mention it is light and healthy too. What else you can wish for than a quick, easy and a lot of flavor in just one bowl?!

Greek Chicken, Avocado and Quinoa Salad Bowl recipe

Today’s Greek Chicken, Avocado and Quinoa Salad Bowl recipe came together so easily. Being such a huge Greek food fan, it just happens to have almost all the ingredients already in my pantry/ fridge. I have used skinless chicken breasts for this recipe, but you can use chicken thighs, if you prefer.

You’ll find that this Greek Chicken, Avocado and Quinoa Salad Bowl recipe is so easy and adaptable in the same time, that doesn’t require a special shopping trip to get it ready!

Greek Chicken, Avocado and Quinoa Salad Bowl recipe

Greek Chicken Salad Bowl

(SCROLL DOWN TO PRINT RECIPE for Green Chicken Salad Bowl)

Ingredients:

Chicken & Greek Marinade

2 lbs skinless boneless chicken breast
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
salt & pepper

Greek Salad

1 cucumber, peeled and cut into cubes
2 cups cherry tomatoes, cut into halves
1/2 cup red/ green pepper, diced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped olives
2 tablespoons feta cheese
½ small red onion, sliced
salt and pepper

Avocado Mousse

2 fresh avocados
1 tablespoon olive oil
lemon juice
salt and pepper
4 cups cooked quinoa
Salad dressing of your choice

Method:

Combine all marinade ingredients in a large plastic zip top bag: olive oil, lemon juice, garlic, oregano, salt and pepper. Add chicken breasts, toss to coat and refrigerate for at least 2 hours to allow flavors to combine.
When ready to prepare, preheat grill/ pan over medium-high heat and grill chicken breasts for 4-5 minutes on each side, until they are cooked through. Remove from heat and allow to rest 5-10 minutes before slicing them.
To prepare Avocado mousse, cut avocados in halves, remove the pits and scoop out the flesh in a bowl. Using a fork, mash the avocado, season with salt and pepper and add a bit of lemon juice.
Combine all Greek salad ingredients in a bowl and season salt and pepper. Toss well and leave aside.
To assemble the Greek Chicken, Avocado and Quinoa Salad Bowl, divide cooked quinoa between bowls. Topped with sliced grilled chicken, add a generous spoonful of avocado mousse, next to the chicken. Next add Greek salad, a generous drizzle of your favorite salad dressing and serve!

Greek Chicken, Avocado and Quinoa Salad Bowl recipe

Greek Chicken, Avocado and Quinoa Salad Bowl

Ingredients

Chicken & Greek Marinade:
2 lbs skinless boneless chicken breast
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
salt & pepper
Greek Salad:
1 cucumber, peeled and cut into cubes
2 cups cherry tomatoes, cut into halves
1/2 cup red/ green pepper, diced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped olives
2 tablespoons feta cheese
½ small red onion, sliced
salt and pepper
Avocado Mousse:
2 fresh avocados
1 tablespoon olive oil
lemon juice
salt and pepper
4 cups cooked quinoa
Salad dressing of your choice

Instructions

Combine all marinade ingredients in a large plastic zip top bag: olive oil, lemon juice, garlic, oregano, salt and pepper. Add chicken breasts, toss to coat and refrigerate for at least 2 hours to allow flavors to combine.
When ready to prepare, preheat grill/ pan over medium-high heat and grill chicken breasts for 4-5 minutes on each side, until they are cooked through. Remove from heat and allow to rest 5-10 minutes before slicing them.
To prepare Avocado mousse, cut avocados in halves, remove the pits and scoop out the flesh in a bowl. Using a fork, mash the avocado, season with salt and pepper and add a bit of lemon juice.
Combine all Greek salad ingredients in a bowl and season salt and pepper. Toss well and leave aside.
To assemble the Greek Chicken, Avocado and Quinoa Salad Bowl, divide cooked quinoa between bowls. Topped with sliced grilled chicken, add a generous spoonful of avocado mousse, next to the chicken. Next add Greek salad, a generous drizzle of your favorite salad dressing and serve!