Here are a couple of pointers on how to keep this salad fresh if you make it ahead of time: Only add the dressing right before you plan on serving Drizzle lime juice over the avocado to prevent them from browning Keep salad covered in an airtight container or with plastic wrap More Delicious Salads: Mediterranean Cucumber chickpea salad Chicken Fajita Salad Green Goddess Salad Corn Tomato Avocado Salad Healthy Chicken Salad Southwest Avocado Salad Buffalo Chicken Salad Creamy Pasta Salad Greek Chicken Salad with Lemon Herb Dressing Ingredients Greek Lemon Chicken 1.5 pounds boneless skinless chicken breasts, cut into bite-size chunks Juice & Zest of 1 lemon 2 Tablespoons olive oil 2-3 cloves garlic, minced 2 tablespoons fresh parsley, minced 1 teaspoon EACH smoked paprika, dried oregano, salt teaspoon EACH red pepper flakes, black pepper, dried mint (or dried dill or thyme) For The Salad 2 cups romaine lettuce, chopped 2 Persian cucumbers, chopped 1 avocado peeled, pitted and chopped 1 cup cherry or grape tomatoes, cut in half or quarters 1/4 red onion or small shallot, thinly sliced 1/4 cup pitted Kalamata olives 1/4 cup Feta cheese, crumbled or cubed Lemon Herb Tahini dressing 3 Tablespoons extra virgin olive oil 3 Tablespoons lemon juice, about 1 lemon 3 Tablespoons tahini 1 Tablespoon balsamic vinegar 1 Tablespoon finely minced cilantro, or parsley 1 teaspoon Dijon mustard 1 teaspoon honey Salt & pepper, to taste Instructions Marinate the chicken: Whisk all marinade ingredients together
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Add the diced onion and celery and stir often, cooking at medium-high heat for about 10 minutes or until the onion turns golden brown and the celery softens
