Looking for a quick yet flavorful meal idea that screams Mediterranean flair? This sun-dried tomato and avocado salad with chicken is the perfect choice.
Packed with bold flavors, fresh ingredients, and a unique twist of textures, it’s an ideal dish to satisfy your craving for something light yet filling.
Whether you’re meal prepping or hosting a family dinner, this recipe is guaranteed to impress.
Why This Salad Is a Must-Try
The Mediterranean diet is all about simplicity, balance, and bold flavors, and this salad delivers all three effortlessly. Sun-dried tomatoes, rich in umami flavor, are a pantry staple that instantly elevate any dish.
This recipe combines creamy avocado, shredded chicken, and a savory bacon vinaigrette. It’s also quick to prepare, making it a go-to option for busy weeknights.
This salad isn’t just delicious—it’s versatile. You can easily adapt it to suit your dietary preferences or what you have on hand. From swapping out proteins to using vegetarian alternatives, this dish is as flexible as it is flavorful.
Key Ingredients That Make It Special
This salad stands out due to its thoughtfully chosen ingredients that are both wholesome and indulgent.
- Sun-Dried Tomatoes: These are the heart of the recipe. Their deep, tangy flavor enhances the salad, and using the oil from the jar in the vinaigrette adds even more richness.
- Avocado: Creamy and packed with healthy fats, avocado adds a luxurious texture to the dish.
- Shredded Chicken: Rotisserie chicken works wonderfully here, saving you time without compromising flavor. For a vegetarian option, try pan-fried chickpeas.
- Bacon Vinaigrette: This is the game-changer ingredient. Made with bacon, garlic, and fresh rosemary, it ties everything together with a smoky, tangy finish.
- Feta Cheese and Pine Nuts: These toppings bring a salty and nutty crunch that complements the other flavors perfectly.
Quick Tips for Preparing This Easy Recipe
Making this salad is straightforward, but a few tips can make it even better:
- Use Fresh Greens: Baby spinach is recommended for its tender texture, but arugula or mixed greens can also work.
- Toast Your Pine Nuts: Toasting the nuts brings out their natural oils and enhances their flavor. Be careful not to burn them!
- Customize the Vinaigrette: If you’re not a fan of bacon, you can use olive oil as the base while keeping the other seasonings intact.
- Keep Avocados Fresh: Squeeze lemon juice over the avocado slices to prevent them from browning if you’re prepping in advance.
Variations to Fit Any Diet
This recipe can easily be adjusted for specific dietary needs or preferences:
- Vegetarian: Replace the chicken with roasted chickpeas or cubes of marinated tofu. The smoky bacon vinaigrette can be swapped with a simple olive oil and lemon dressing.
- Gluten-Free: Naturally gluten-free, this salad doesn’t require any changes for those avoiding gluten.
- Dairy-Free: Omit the feta cheese and substitute with a dairy-free alternative or extra pine nuts for added texture.
- Low-Carb: Already low in carbs, this salad is perfect for those watching their carbohydrate intake.
Perfect for Meal Prep & Gatherings
One of the best things about this recipe is how well it fits into your meal prep routine.
Assemble the salad components ahead of time, keeping the greens, avocado, and vinaigrette separate to maintain freshness. When it’s time to eat, simply toss everything together for a fresh and vibrant meal.
If you’re hosting a gathering, serve this salad as a starter or a side dish. Its bright colors and rich flavors make it a crowd-pleaser. Add some crusty bread or pita on the side to complete the meal.
Try this easy food recipe today, and bring the Mediterranean lifestyle to your table in under 30 minutes.
Easy Sun-Dried Tomato and Avocado Salad with Chicken Recipe
Equipment
- Large mixing bowl
- Skillet
- Salad tongs
Ingredients
Salad:
- 6 cups fresh spinach
- 2 avocados sliced
- 1–2 cups shredded cooked chicken paprika-rubbed optional
- ½ cup sun-dried tomatoes packed in olive oil drained (reserve oil)
- 4 ounces crumbled feta cheese
- ⅓ cup toasted pine nuts
- 2 tablespoons roughly chopped fresh dill
Bacon Vinaigrette:
- 4 slices thick-cut bacon chopped
- 2 garlic cloves smashed
- 1 sprig of fresh rosemary
- ¼ cup reserved sun-dried tomato oil
- Juice of ½ lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Crushed red pepper flakes to taste
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the Salad: Combine the spinach, avocado slices, cooked chicken, sun-dried tomatoes, crumbled feta, pine nuts, and chopped dill in a large mixing bowl. Gently toss the ingredients together to distribute them evenly. Set the bowl aside while you prepare the dressing.
- Cook the Bacon and Aromatics: Place a skillet over medium-high heat and add the chopped bacon, smashed garlic, and a sprig of rosemary. Cook the bacon, stirring frequently, until it becomes crispy and the rosemary is lightly fried, which should take about 4–5 minutes. Remove the garlic and rosemary from the skillet and discard them.
- Prepare the Warm Vinaigrette: After removing the aromatics, drain the excess bacon grease, leaving about 1 tablespoon in the skillet. Stir in the reserved oil from the sun-dried tomatoes, lemon juice, apple cider vinegar, honey, Dijon mustard, and a pinch of crushed red pepper flakes. Season the mixture with salt and freshly ground pepper to taste. Heat the vinaigrette for about a minute, stirring to ensure everything combines smoothly.
- Dress the Salad: Pour the warm vinaigrette over the salad in the mixing bowl. Use salad tongs or two large spoons to toss the ingredients together, ensuring everything is well-coated with the flavorful dressing.
- Serve Immediately: Transfer the dressed salad to a serving platter or individual bowls. For the freshest taste and texture, serve the salad right away.
Notes
- For a vegetarian option, replace chicken with pan-fried chickpeas.
- To make this salad ahead, layer the ingredients in a jar with the vinaigrette at the bottom. Shake and serve when ready.
- To keep avocado slices from browning, squeeze lemon juice over them before assembling the salad.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.