Chicken salad and tuna salad are tried-and-true lunch staples. I don't think there was ever a time that I went to my grandparents' home and opened the refrigerator and didn't see a container of it waiting for a midday meal. But every once in a while it's good to shake things up. This Greek version — with chicken breast, avocado, and sun-dried tomatoes — is a nice refresh on the lunch classic.

This recipe is as forgiving as it is tasty and allows you to change up the type of olive used (in case you're not a fan of kalamatas), switch your cheese or nuts, or eliminate the mayonnaise all together and add a little more yogurt instead. It's just that versatile!

The recipe comes together simply with pulled cooked chicken (make your own or use a rotisserie from the supermarket!), feta cheese, toasted pine nuts, sun-dried tomatoes, red onion, and avocados. A simple dressing — made from yogurt, mayo, olive oil, seasonings, sugar, vinegar, and lemon — is whipped up and the salad gets a quick coat.

It will work for lunch, dinner, or a snack in between! What are you waiting for?

What's your favorite chicken salad recipe?