Greek Chicken Salad with Feta Yogurt dressing Recipe
A refreshing Greek Chicken Salad packed with tender shredded chicken, crisp cucumbers, tangy sun-dried tomatoes, and Kalamata olives, all tossed in a creamy whipped feta yogurt dressing flavored with fresh herbs and lemon. Perfect as a light meal served with pita, in wraps, or over greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Whipped Feta Yogurt Dressing
- 1 cup plain, whole-milk Greek yogurt
- 1/2 cup feta cheese, crumbled (from a block of feta cheese in brine)
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. dried oregano
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Chicken Salad
- 3 1/2 – 4 cups shredded or diced chicken breast (from rotisserie, canned, or baked/boiled chicken breast)
- 1 cup diced seedless cucumber (such as Persian or English cucumber)
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1/3 cup pitted Kalamata olives, roughly chopped
- 1/3 cup finely chopped fresh dill
- 1/4 cup minced red onion
Instructions
- Prepare Whipped Feta Yogurt: Add the plain Greek yogurt, crumbled feta cheese, extra-virgin olive oil, fresh lemon juice, dried oregano, kosher salt, and black pepper to a food processor. Blend on high speed for about 60 seconds until the mixture becomes smooth and creamy. Set this dressing aside while you prepare the salad.
- Assemble Chicken Salad: In a large mixing bowl, combine the shredded or diced chicken breast, diced seedless cucumber, roughly chopped sun-dried tomatoes, Kalamata olives, finely chopped fresh dill, and minced red onion. Add the whipped feta yogurt dressing to the bowl and stir thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt or black pepper if needed.
- Serve: Serve the Greek Chicken Salad chilled with pita bread or pita chips, as a filling for sandwiches or wraps, or over a bed of greens. Store any leftovers in the refrigerator for up to 4 days.
Notes
- Use any cooked chicken breast you have available: rotisserie, canned, baked, or boiled.
- For best flavor, crumble feta from a block stored in brine rather than pre-crumbled feta.
- If you prefer, substitute fresh oregano instead of dried for a brighter herby taste.
- Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
- Serve with pita or pita chips, or enjoy over your favorite greens for a low-carb option.
