Trout Tray Bake with New Potatoes, Radish and Watercress Pesto – Ceri Jones Chef

Trout tray bake with brand-new potatoes, radish and watercress pesto; put whatever in one tray and let the oven do the work before topping with a peppery watercress pesto.

The food stuff I hate the most in the world is a boiled brand-new potato with papery skin. I understand, it’s an utter criminal activity to springtime, however I just can’t. It’s most absolutely a textural thing, as I often compare the skin of a brand-new potato to clingfilm. I believed I ‘d grow out of this childhood aversion, having actually changed my tastebuds to broccoli and fishy fish like sardines after all, but I’m still waiting.

It’s with great confusion to me then, that roasted brand-new potatoes, are in reality among the very best things to eat. I discover it an incredible science that just changing the cooking technique, can dramatically alter a component. Out with the papery clingfilm skins, and in with the olive oil covered crispy skins, much better.

To celebrate the joy of roasted brand-new potatoes I made this tray bake, and added radishes and a little asparagus prior to topping with trout. Admittedly I could have put more asparagus in, so please do. I enjoy a tray bake for a simple supper because the oven does all the work for you, and there’s very little cleaning up! The only thing you require to focus on, is that the different elements require a somewhat different cooking time, so will require to go into the pan at numerous periods throughout the cooking time.

The watercress pesto I added was leftover from among my recent fish online cooking classes, which I will be repeating in June together with some other brand-new classes. It’s been really fun cooking with so many people on Zoom, and it’s been wonderful what everyone has actually been able to produce in 90 minutes with a restored vigour for home cooking. Possibly you ‘d like to join us for the next one? There are six to select from in June? More information here.

Trout Tray Bake with New Potatoes, Radish and Watercress Pesto
Trout tray bake with new potatoes, radish and watercress pesto; put whatever in one tray and let the oven do the work before topping with a peppery watercress pesto.
Watercress pesto

Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich – Amazing Sandwiches | Sandwich Recipes


Finely chop the cilantro and mix it with the lemon juice. Finely cut 2-3 sliced of radish and rub the lemon/cilantro mix over it. Place the beans in the lemon/cilantro mix, and let it sit for 5 minutes. Meanwhile, heat your salmon gently in your microwave until it’s warm. Place it on the bread. Lay out the radish and fava beans on top, and grind a puff of pepper on top. Finally garnish with a slice of Parmesan cheese.

Buttery Sauteed Radish Recipe- Only 4 Ingredients – Dairy Carrie

This sauteed radish recipe absolutely transforms the sharp spicy flavors of radishes into a buttery, soft, and subtle side dish that even kids will love. And it does it with only 4 ingredients. If you think you don’t like radishes, you need to try this recipe!

Silas is 4.5 years old and a kind of picky eater. While he will inhale cherry tomatoes and peas and any fruit that moves slower than him, his overall veggie intake is … lackluster. I am constantly trying to get new foods into him. So his new found obsession with watching Doozers on Hulu and their constant talk of radishes led me back to sauteed radishes, a forgotten way of turning radishes into a dish that even Silas loves.

And yes Doozers is the animated reincarnation of Fraggle Rock. For those of you who were wondering. I do love having little bits of my childhood pop culture show up in Silas’ life. Although getting him hooked on the Muppets and the Swedish Chef, in particular, made Christmas shopping more difficult. You just can’t find much that is Doozer or Swedish Chef themed. Although I did find and buy this not for kids shirt Swedish Chef shirt* and bought it for myself. Don’t worry Christmas wasn’t ruined, I found some Doozer books* for Silas too.

*Affiliate links

A new way to eat radishes

So back to the radishes. In the summer a radish straight from the dirt sliced up and sprinkled with salt is delicious. That’s probably why I had never even considered cooking them. While I enjoy the occasional spicy radish, I know many people aren’t into it, Silas included. A Sauteed radish isn’t spicy at all and instead is mellow, creamy, and delicious.

Radishes are a fast-growing root vegetable and since they travel well and don’t spoil quickly, you can find them in February in a grocery store in Wisconsin. This recipe uses the traditional small, red on the outside and white on the inside radish, but radishes can come in many shapes and colors and this recipe will work with any of them. I am really looking forward to finding some new radish types to try this summer at the farmer’s market.

Buttery Sauteed Radishes, Only 4 Ingredients

5 from 1 vote

Buttery and mild, you’ve never met a radish like this before!

1/2 tsp Pepper


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Blood Orange, Radish And Dill Salad | Dinners And Dreams

Certain things are worth waiting for.

Blood oranges are one of them. I love all varieties of orange so to me, blood oranges are like an already pretty woman wearing red lipstick for a special occasion. It’s nature’s way of giving oranges moxie and making them spunkier than they already are for just a little while, just long enough to tease people. How mean is that. Usually by the time I’ve decided to buy them their season is already over, and I’m left daydreaming about them for a whole year.

But not this year…

I’ve bought them as soon as I saw them. I’ve become smart enough not to procrastinate on important things like this. I bought a kilo, ate what I could and made a salad with the rest.

So, this is my message to you-ou-ou. Outsmart nature, buy blood oranges while they last, and do make this salad.

Blood Orange, Radish and Dill Salad Recipe

You can completely skip the dressing if you let the salad sit for an hour to release its juices, then toss. The liquid from the red onions, radishes and blood oranges makes the most superb of “vinaigrettes”.


4 blood oranges, segmented (How to segment oranges)
Medium bunch of radishes (about 15 pieces), thinly sliced
¼ red onion, thinly sliced
1 large bunch dill, chopped

For the dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
¼ teaspoon honey mustard


Combine the ingredients for the salad in a bowl.

Make the dressing by whisking together the ingredients for the dressing in a separate bowl.

Add the dressing to the salad and toss.

Enjoy at room temperature.


Shaved Radish and Parmesan Salad | Brooklyn Supper

A punchy shaved radish and Parmesan salad featuring shaved radishes, fennel, and Parmesan tossed with ton bits of radicchio, lemon zest, spicy olive oil, and nutty fried garlic.

Now, in week eight of sheltering in place, Brian and I have finally figured out the right schedule for our family. On mornings when I need to work and can’t have an endless rotation of snack-seekers cycling through the kitchen, Brian takes the girls to the park. They set up blankets and read and play in the creek. In the meantime, I imagine I’m in my old life where I have the house to myself during the day and clean the kitchen top to bottom and then mess it all up again. And though all of our routines have been completely ruined, I always find these glimpses of normalcy – like, just a regular old work day! – restorative.

Just as restorative is the making, and eating, of this shaved radish and Parmesan salad. Processing a mess of vegetables carefully and deliberately is one of my favorite cooking activities.

Shaved Radish and Parmesan Salad

I’ve struggled with what to call this salad. Just “cheese salad” or slightly fancier, “Parmesan salad” were both strong contenders. But you know, there are vegetables, too. Shaved radishes which I make a little fussy by keeping just the tips of the greens and carefully slicing them with the mandoline. There’s paper-thin fennel, torn radicchio leaves, and flecks of lemon zest. The base for the dressing is olive oil suffused with red and black pepper and garlic. There should be enough red pepper flakes to deliver a warming bite. Not spicy exactly, but present. I didn’t have one on hand, but I’m positive a few slices of a small red chili like Bird’s Eye, would be even better.

It’s robust enough to keep for a few days and sating enough that you’ll want to eat it all the time. Add a jammy egg and a golden slice of sourdough, and you have a meal.

Notes on the Recipe

Once my olive oil stores are replenished, I’ll make a full cup of this spicy, garlicky olive oil. It’s perfect for salads, tomatoes, or toast. It’ll keep well in the fridge for about a week.

I have chain mail gloves for use with my mandoline, and it makes using it much more chill and safe. $15 bucks to keep all your fingertips intact and enjoy thinly sliced vegetables is a solid deal.

5 mins

A punchy shaved radish and Parmesan salad featuring shaved radishes, fennel, and Parmesan tossed with ton bits of radicchio, lemon zest, spicy olive oil, and nutty fried garlic.

I’ve used radicchio here, but feel free to sub in any robust, slightly bitter green, tatsoi, arugula, mustard or dandelion greens would all be delicious. If making ahead leave these more delicate leaves out until you plan to serve.

Recipe Type:


shaved radish and Parmesan salad
Spicy Oil

To make spicy olive oil, set a small skillet or butter warmer over medium-low/medium heat. Add olive oil, and when it’s fragrant and shimmering, add both kinds of pepper and sea salt. Olive oil should fizz and sizzle just a bit. Swirl in the garlic and leave over heat for 1 minute, then set aside to cool.

To prep salad, with a mandoline or a very sharp knife, carefully slice the fennel into 1/8-inch thick slices. Set in a medium mixing bowl. Toss with a big pinch of sea salt. With a peeler, remove lemon zest in 1/2-inch long slices and toss with fennel. Slice the lemon into quarters; squeeze one of the quarters over the fennel and toss again.
Slice radishes 1/8-inch slice and place on a separate small mixing bowl. Toss with lemon juice (from another quarter of the lemon) and a pinch of sea salt. Set aside.
Tear radicchio leaves into bite size pieces. Drain any liquid from the bowl of fennel, add radicchio leaves, and toss with a tablespoon of the spicy oil. Add sea salt to taste.
Shave Parmesan into 1/8-inch thick slices.
When ready to serve, arrange fennel-radicchio mixture in a wide bowl or a platter. Drain liquid from the radishes and tuck throughout the salad, layer in Parmesan. Drizzle with remaining hot oil and remaining lemon juice. Finish with sea salt and pepper to taste.
I like this salad best right away, but it will keep well for 2 days in the fridge.

The Humble Radish and Other Basic Satisfaction

The negative elements of quarantine are often discussed nowadays. I have seen some adverse results in my own life. Today however is a day to value some of the great and easy things.

This is now my 3rd month of home-based confinement. Like practically everybody else I am still discovering it hard to keep to a routine, find inspiration at work, keep my kid disciplined with online school, and, honestly, keep a tidy and well-organised house.

Among the responsibilities I had to handle just recently was kitchen responsibility. Before quarantine, I ate lunch at the personnel snack bar, and my child had his primary meal at school. We matched this with eating out at weekends, and some light and simple to prepare meals, mostly omelettes or other quick pan-fried meals.

My domestic skills have always been challenged, but a female (and a kid) got to consume, now that all our sources for cooked food are gone. Now, I have to develop our dishes from scratch. This is fertile Africa, and raw food is easily offered specifically veggies. I signed up with a weekly fresh veggie basket from a close-by farm and got to work.

My weekly vegetable basket has become a notable emphasize of my quarantine life. I cooked the conventional African greens like sukuma, terere and managu. Some of those I would have easily mistaken for weeds, if I ever saw them in the wild. I delighted in salads with arugula, and a minimum of 4 various types of lettuce. I looked for dishes that combine wildly various ingredients (bok-choy and beetroot; lentils and celery; chickpeas, leek and parsley; green banana and peanuts). To compensate for my absence in understanding, I took photos of unknown veggies trying to determine them online. I also asked my neighbour for tips on local plant names and cooking guidelines.

The veggies I got, weren’t constantly as familiar as your broccoli, cabbage and leek. I know what rhubarb appears like, but was never ever tempted to buy it, nor bake a rhubarb cake from scratch. But I found the red stalks 3 weeks back in the basket. Now even my long disused cake pan is getting a workout. I likewise got to meet live specimen that I just saw before on a food plate, like infant bok-choy. I needed to explore the adaptability of some strange products that are neither fruit nor vegetables, like chayote. I also suffered a few cases of mistaken identity. Recently, I prepared a shake with what I thought was a guava. Much later I found out that it was White Sapote (some weird fruit that is often called Mexican apple). The smoothie tasted a bit like bitter almonds and I feared that I had actually consumed some toxic compound from the seed, however it tuns out that the small bitter taste is regular in this fruit.

In other words, I had to deal with components that I would have never purchased from the grocery. I am an easy potato, onion, tomato and green pepper woman. Anything more needs research study and a dish I probably never prepared prior to. I constantly thought about cooking a chore. I was, after all, raised by a super-human mother who invests half her day in the kitchen, producing scrumptious fare that took so long to prepare, and no time at all at all to polish off the plate. To make complex matters further, my child is a really choosy eater, who dislikes nearly every sort of food, so there was never any inspiration for me to try anything new, and I stuck with the few tried and real meals he liked.

Surprisingly, and even with the lack of support from my younger quarantine mate, I managed to find pleasure in the easy farm order. One day I received the basket while I was on the phone with my buddy. She chuckled at me when I ended up being excited at discovering a little lot of radishes hiding in my basket. I have always been a big radish lover. Getting it from the farm was a reward due to the fact that in addition to enjoying its crispy bite, I might also do something with its leaves. They are fantastic in an omelette and can also be cooked like spinach greens. When prepared, they keep the slightly spicy taste of radish. The radish itself, can enter into salad however I enjoy eating it on buttered toast with a bit of salt and pepper. It is a poor-man’s feast and something that takes me instantly to my youth. I think it was something that my grandma ate with great pleasure. My mother introduced it to us kids, as I presented it likewise in my home. Even my finicky kid liked it, so there need to be something genetic about loving radish.

Radish the modest component, is always present at the breakfast table at my parents’ house in Germany. Primarily for my benefit I guess, since its season is very brief here, while in Europe it is cheaply available all the time. My dad laughs at me when I consume it raw like a piece of fruit, however he constantly buys me fresh lots whenever we visit them.

I have constantly been a sucker for basic satisfaction. Now I am discovering the simple pleasure and experience of cooking. I approach it with excellent desert, like love. And while I slice and mince the active ingredients, I am not afraid to attempt adding something various, or leaving something out. Sometimes this works well, and at other it ends up dreadful. I discovered for example that chayote, as tender as it is, requires time to soften, so it is best to include it initially not last to the pot. Otherwise it remains crunchy, while the remainder of the veggies turn to mush. I likewise learned that it is ok to change cake dishes. When my rhubarb cake tuned too wet the very first time, I added less milk on my next effort and it ended up in best balance the 2nd time.

Yes sometimes one might fail, however it is about the journey, not about this one dish. I am taking it as an experience.

Cooking is like love. It should be participated in with desert or not at all.

Harriet Van Horne, Vogue Magazine, 1956

Red Radish donating to key-workers, homeless and vulnerable folk during coronavirus – Red Radish

In what has actually been such a bleak circumstance for so lots of, it’s been heart-warming to feel the love and thankfulness that something as easy as a hot meal can bring. We’ve gotten some important assistance from providers keen to assist us out with these endeavours, and we couldn’t be more grateful. Please do let us understand if there’s anyone you feel is missing out on out on aid throughout this hard time.

Beets! Don’t Pass Them Up!

There’s nothing like a gorgeous purple beet sliced onto a salad, roasted in the oven, or juiced with some greens and other veggies to make a beautifully colored glass of deliciousness.

What’s this you say? You don’t love beets? Well, maybe you’re just not doing it right!

Beets are in season now and they are one of those root veggies you should not be walking past without bagging up for dinner. Not only are beets delicious and beautiful, but they are also full of nutrients like magnesium, vitamin C, fiber, and folate.

As I mentioned, you can enjoy beets raw in juice or salads, or you can cook them in a variety of ways. Steam them, stir fry them or roast them and see how you enjoy them best. Don’t forget to top them with butter or a squeeze of lemon juice and salt and pepper. Mmm, mmm!

Here is a helpful beet Trick:

That red beet juice can stain your skin and your clothes so be cautious of what you wear when you’re handling beets. Wear gloves if you want to prevent skin stains. If you do happen to get some of the juice on your hands, lemon juice will help remove it.

Here is a Tip:

Beets are one of the crops in the US which are allowed to be genetically modified. For this reason, buy organic beets or look for the Non-GMO Project verified seal to avoid consuming GMOs.

And here is a delicious beet Recipe:

Chicken Burgers with Pickled Beets
  • CourseMain Dish
  • CuisinePaleo

  • 1 1/2pounds

    ground chicken

  • sea salt and freshly ground black pepperto taste

  • small clove


  • teaspoon

    chili powder

  • tablespoon

    coconut oil

  • large


  • tablespoons

    apple cider vinegar

  • teaspoon

    raw honey

  • large


  • large

    romaine lettuce leaves

  1. In a medium bowl, mix the first 4 ingredients (chicken through chili powder).

  2. Form chicken mixture into patties.

  3. Heat grill to high heat and place burgers on the grill.

  4. Cook for 10 minutes on each side, until burgers are no longer pink in the center.

  5. In a large skillet, over medium heat, heat coconut oil.

  6. To the skillet, add the onion, vinegar, honey, and beets.

  7. Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.

  8. Place burgers on lettuce leaves and top with sautéed onion and beets.

SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)

The post Beets! Don’t Pass Them Up! appeared first on Saving Dinner.

FIESTA RANCH CHICKEN PASTA SALAD – Butter with a Side of Bread

Fiesta Ranch Chicken Pasta Salad is full of fresh southwestern flavors with black beans, corn, cheese and tomatoes. This hearty chicken pasta salad recipe topped with Fritos is perfect as a main dish or a side dish for potlucks and parties!

Fiesta Ranch Chicken Pasta Salad is one of my favorite summertime meals because it doesn’t require the oven and it makes a huge batch which usually leaves us with enough leftovers to give me another night off from making dinner! Gotta love those no-bake/no-oven dinners! 

Can you make this chicken pasta salad in advance?

This is also a perfect dish for taking to potluck dinners. You can make the salad immediately before serving, or you can make it 2-3 days in advance if that’s more convenient! This pasta salad recipe makes a large batch, so I like to serve it for dinner one night and then eat the leftovers the rest of the week! It stores beautifully in the refrigerator and this pasta salad is one meal that I actually like the leftovers for! Just wait to add the Fritos until right before serving or they will get soggy. 

When do you add the Fritos to the salad?

Don’t forget the final step! Just before serving you’ll want to top the salad with Fritos. They add a lot of crunch and pair very well with the flavors in the salad. When I serve this salad at home, I usually just serve the Fritos separately and let everyone add their own to the top of their portion. That way, any leftovers that we have can be stored without the chips so that they don’t get soggy!

What types of toppings work best in chicken pasta salad?

This dish is very versatile – you can add or subtract any toppings you want and it still turns out wonderfully each time. I absolutely love the corn and the beans in this salad, and the cheese is amazing in it as well.

Sometimes when I serve this to my family, I will leave some of the veggies out and serve them next to the salad. That way everyone can add the ones that they like. Kind of like a chicken pasta salad bar! Olives, green peppers, onions and tomatoes are all toppings that can be added separately to the salad. This way I get to leave out the tomatoes, since as much as I’ve tried, I haven’t found a way to enjoy eating them! 

What type of ranch dressing is used in this chicken pasta salad?

The key to the dressing for this salad is the Hidden Valley Fiesta Dip mix. You use this in place of regular ranch dip mix and the flavor is incredible! I will admit that I have had some difficulty finding it at certain grocery stores, but I have almost always been able to find it Walmart. Since I make this salad many times each year, I just make sure to stay stocked up! When I’m at a grocery store where I can find this, I get several so that I can make sure I have it when I need it. You’ll find it right next to the other dressing mixes.

There have been a few times where I have been in the middle of making this salad and then realized that I didn’t have any of my stockpile left, and I have used regular ranch dip mix in place of the Fiesta flavored one. If you do this, just add a couple tablespoons of taco seasoning or a Southwest seasoning to the dry mix before you add the wet ingredients. It won’t taste exactly the same as the real thing, but it’ll still be yummy! You can even just use regular ranch dip mix – it’s delicious too but doesn’t have the southwestern flavor of the Fiesta Dip mix.

Ingredients in Fiesta Ranch Chicken Pasta Salad

The southwest ranch dressing in this chicken pasta salad requires the following three ingredients:

How to make Fiesta Ranch Chicken Pasta Salad

The first step is to cook pasta, drain and cool.

Combine the cooked pasta with all of the other ranch chicken pasta salad ingredients in a large mixing bowl. 

In a separate bowl, whisk together the mayonnaise, buttermilk and Hidden Valley Fiesta dip mix. Pour the dressing over the salad and stir to combine. Keep refrigerated until ready to serve.

Right before serving, add in Frito corn chips to taste. I usually just leave them in a separate bowl and let everyone add as many as they’d like to the top of their pasta salad.


Fiesta Ranch Chicken Pasta Salad is full of fresh southwestern flavors with black beans, corn, cheese and tomatoes. Hearty chicken salad recipe topped with Fritos!
4.93 from 13 votes
  • 1 pkg. of pasta rotini, bowtie, tri-colored, etc
  • 3 boneless chicken breasts cooked and diced (I usually use a rotisserie chicken)
  • 1 packet taco seasoning mix
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 package frozen corn
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 can of olives sliced
  • 2 cups grated cheddar cheese
  • 2 tomatoes chopped
  • 1 pkg Frito Corn Chips (for topping)


Cook pasta, drain and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing.
Whisk all of the dressing ingredients together in a small bowl until smooth. 
Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

What kind of chicken works best in chicken pasta salad?

I usually use a rotisserie chicken in chicken pasta salad because rotisserie chickens are easy and I love the taste and texture of the chicken. If I don’t have a rotisserie chicken to use, I prefer to bake chicken breasts (or chicken tenders) in the oven.

To cook chicken breasts in the oven, place them in a baking dish and brush a little olive oil on them, adding a little bit of salt and pepper. Bake for 30 minutes or until the internal temperature of the chicken reaches 165°.

Fiesta Ranch Chicken Pasta Salad is full of fresh southwestern flavors with black beans, corn, cheese and tomatoes. This hearty chicken pasta salad recipe topped with Fritos is perfect as a main dish or a side dish for potlucks and parties!

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Greek Avocado Chicken Salad | Creme De La Crumb

This easy and healthy Greek avocado chicken salad is chock-full of hearty and flavorful ingredients like sun dried tomatoes, olives, onions, avocado, feta cheese, and a creamy herb dressing to die for. 

Looking for a new side to take to your next party? Look no further than Mexican Street Corn Chicken Pasta Salad,  Bacon Avocado Potato Salad, and Best Ever Creamy Sweet Macaroni Salad.

This salad is EVERYTHING. It’s absolutely loaded with so many of my favorite ingredients and tossed in a a light and creamy lemon and herb Greek-inspired dressing that has me wanting to lick the bowl clean. I’ve made this salad multiple times in the last couple of weeks and it’s exactly what the doctor ordered after all of the heavenly-yet-heavy holiday meals devoured recently.

For the sake of keeping this site clean and tidy I’m categorizing this salad under “side dishes” but I ate it last night as a main dish and wasn’t one bit sad about it. So don’t restrict yourself to only making this salad for potlucks. It can be the star of your Wednesday night dinner, especially if you grab some pita bread and turn it into a wrap sort of situation.

So what’s in this tasty avocado chicken salad? SO glad you asked.

Obviously we’re starting this off with some avocado and chicken. You can use shredded or diced chicken. If you’re thinking of using shredded chicken I have a few recommendations. First, rotisserie chicken works GREAT.

A second option is to cook the chicken yourself. To do this, I like to use my Instant Pot or Slow Cooker. I just season the chicken with salt and pepper, place it in the pot with about 1 cup of water, cover and cook for about 45 minutes on the pressure setting for an Instant Pot or 2 hours on high for a slow cooker.

Then use two forks to gently shred the chicken – but don’t overdo it. I feel like slightly larger chunks of shredded chicken work best in this salad.

Now you can add any variety of veggie you like, but my absolute favorites in this salad are kalamata olives, sun dried tomatoes, red onions, feta cheese, and pine nuts. Feel free to swap out sun dried tomatoes for fresh, or a different kind of olive. If you have the time, toast your pine nuts first for added flavor. I don’t always do this but when I do I remember how much I love that added toasty flavor.

The salad is creamy, but not too heavy. It calls for some light mayo, but feel free to add more Greek yogurt in place of the mayo if you like. If you end up with any leftovers, thank your lucky stars and pop the rest of that goodness in the fridge overnight – (be sure to cover it tightly so the avocados don’t brown) this salad is amazing the next day or two for lunch!

What people are saying about this Greek Avocado Chicken Salad

“This was delicious! We had it over spinach and Quinoa. My husband said he’d eat it on a regular basis. Leftovers will be great for lunch!” – Emily

“Soooooo good! Just made this and wrapped it in a pita. The dressing was so flavorful; i added fresh garlic which made it a little spicy. Great recipe, thank you!!!” – Carli

“I made this tonight and my boyfriend liked it a lot! The dill was a bit overwhelming to me and I may also add parsley to brighten it. Overall , it is a good dish.” – Manda

“OMG This is dangerously devine!” – Ginger

Greek Avocado Chicken Salad

This easy and healthy Greek avocado chicken salad is chock-full of hearty and flavorful ingredients like sun dried tomatoes, olives, onions, avocado, feta cheese, and a creamy herb dressing to die for. 
4.64 from 19 votes
  • 2-4 cups shredded chicken
  • 1 avocado, sliced
  • 1/2 red onion, sliced
  • 1/2 cup halved kalamata olives
  • 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pine nuts (toasted, optional)


In a jar or bowl, combine all dressing ingredients. Whisk until well blended and set aside. 
In a large bowl combine all salad ingredients. Pour dressing over the top, then toss well to combine. Serve immediately or cover tightly and store chilled up to 3 days. 
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!