“This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.”
4 salads

Ingredients Nutrition

  • 2 cups cooked chicken breasts (shredded or chopped into large pieces)
  • 2 avocados, peeled and chopped
  • 2 tablespoons lemon juice, fresh squeezed (divided)
  • garlic salt, to taste (I don't use too much salt because you can always add more at the table.)
  • 14 cup red onion, diced
  • 13 cup feta cheese, crumbled (I've subbed goat cheese with good results)
  • 14 cup pine nuts, toasted
  • 12 cup fresh cilantro, chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • black pepper, freshly ground


  1. To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
  2. Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
  3. Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
  4. Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
  5. Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.

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