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This Greek Chicken Salad replaces mayo with creamy whipped feta yogurt for a high protein, flavorful twist on the classic. Perfect for piling onto pita, scooping with crackers, or turning into a satisfying sandwich.
Table of Contents
Why You’ll Love this Greek Chicken Salad
- Perfect for meal prep. This chicken salad holds up beautifully in the fridge, making it ideal for easy lunches throughout the week.
- Bold Mediterranean flavors. Between the tangy sun-dried tomatoes, briny olives, and feta dressing, it offers a vibrancy that classic chicken salad often lacks.
- High-protein + filling. The combination of tender shredded chicken with Greek yogurt create a protein-rich, satisfying meal. The healthy fats also help make it extra satiating. (My Green Goddess Chicken Salad also uses yogurt as a creamy base.)
- Versatile. Scoop it with crackers or pita chips, stuff it into a pita, or build a satisfying sandwich. For a lighter option, it’s also fantastic spooned into bibb lettuce cups.
Greek food will forever be one of my favorite cuisines. Which is why these Greek Shrimp Bowls, Greek Chickpea Soup, and Greek Pasta Salad are heavy in our dinner rotation.
I was inspired to develop this recipe because of my love for whipped feta, especially. (If you haven’t tried whipped feta yet, give these Turmeric Roasted Cauliflower Bowls a try and tell me it’s not one of the greatest cheese innovations.)
So in place of traditional mayo, this Greek Chicken Salad gets the ultimate dressing treatment with a creamy whipped feta yogurt alternative. It’s tangy, sharp, salty, and really brings the salad to life.
The mix-ins are endlessly versatile–feel free to swap in anything you like–as are the serving options. (You truly can’t go wrong here!)
For more weekday-ready lunch options, check out my go-to Miso Chicken Caesar Wrap or this Zucchini Feta Salad next.
The Ingredients
- Chicken: Using shredded rotisserie chicken or canned chicken is a major shortcut, however feel free to use any chicken cooking method you prefer.
- Cucumbers: Adds a fresh, crisp bite. I suggest using seedless cucumbers, such as Persian or English cucumbers, which have thin, edible skins.
- Tomatoes: To avoid making the Greek Chicken Salad too watery, I suggest using roasted or sun-dried tomatoes.
- Red Onion: Finely diced red onion adds sharpness and bite. Soak in cold water for a few minutes to mellow it out.
- Olives: Kalamata olives are the best choice here. They’re meaty, salty, and briny, and essential for classic Greek salad flavor.
- Dill: Fresh dill adds bright, herbaceous notes to the salad.
- Yogurt: I suggest using plain, whole-milk Greek yogurt for the richest texture.
- Feta: The star of the dressing! Use a block of feta in brine over pre-crumbled for the creamiest consistency.
- Oregano: A pinch of dried oregano adds classic Greek salad flavor.
- Olive Oil: Extra-virgin olive oil helps thin and emulsify the dressing.
- Lemon Juice: Brightens everything up and balances the saltiness of the feta.
Fot a complete list of recipe ingredients and quantities, see the recipe card below.
Ingredient Tip
Use a high-quality block of feta in brine over pre-crumbled. Blocks in brine have a much creamier consistency and sharper flavor. Pre-crumbled feta often has anti-caking agents to keep it from clumping, which can give it a dry texture.
Recipe Variations
- Use a different protein. In place of chicken, chickpeas or tuna (or a mix of both!) will also work well. If using chickpeas, I suggest partially mashing them to make the salad more cohesive.
- Swap the herbs. Not a fan of dill? Swap it for fresh parsley, chives, or basil for a slightly different flavor profile.
- Boost the veggies. Add in diced celery and/or bell peppers for extra crunch and nutrients.
- Omit the olives. If you’re not an olive fan, swap them for chopped pepperoncini for similar briny flavor and brightness.
- Turn up the heat. Add a pinch of red pepper flakes (or Aleppo pepper) or a spoonful of Calabrian chiles for a subtle kick.
The Directions
Step 1: Prepare Whipped Feta Yogurt
Combine yogurt, feta, olive oil, lemon juice, oregano, salt, and black pepper in a food processor. Blend until smooth.
Step 2: Assemble Greek Chicken Salad
In a large mixing bowl, combine all salad components. Add yogurt dressing, toss, and serve!
Serving Suggestions
- Stuff into pita. Stuff into pita pockets or warm homemade pita bread with shredded lettuce and any additional toppings. (Similar to these Mediterranean Halloumi Pitas!)
- Scoop with crackers. Grab a bag of pita chips, sturdy tortilla chips, or whole-grain crackers and scoop it up for a speedy snack or lunch.
- Build into a sandwich. Add greens, tomato, and maybe a swipe of hummus for an extra layer of flavor.
- Serve over greens. Add a big scoop of chicken salad to a bed of arugula, spinach, or chopped romaine for a lighter lunch option.
- Pair with fresh veg. Serve alongside sliced cucumber, bell pepper strips, and celery for a light, refreshing plate.
Storage Tips
- Store. This Greek Chicken Salad will last in the fridge up to 3 days. The dressing soaks into the ingredients as it sits, making it even more flavorful the next day. Just give it a quick stir before serving, and add a squeeze of fresh lemon juice or drizzle of olive oil to loosen it up as needed.
- Avoid freezing – The yogurt dressing can separate and become grainy after thawing, so it’s best to enjoy fresh.
More Greek-Inspired Favorites
Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce
Mediterranean Lentil Salad
Baked Feta and Artichoke Dip with Olive Gremolata
Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce
If you try this Greek Chicken Salad, snap pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Greek Chicken Salad
Equipment
- Food processor
Ingredients
- 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
- 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. To a food processor, add yogurt, feta cheese, olive oil, lemon juice, oregano, salt, and black pepper. Blend on high speed for about 60 seconds until smooth and creamy. Set aside.
- Assemble Chicken Salad. To a large mixing, combine chicken, cucumbers, sun-dried tomatoes, olives, dill, and red onion. Add whipped feta yogurt mixing and stir well to combine. Taste and season with additional salt and or/black pepper as needed.Serve with pita or pita chips, in a sandwich or wrap, or over greens. Refrigerate for up to 4 days.
Notes
- I suggest using a block of feta cheese in brine over pre-crumbled. Blocks have a much creamier consistency and sharper flavor. Pre-crumbled feta often has anti-caking agents to keep it from clumping, which can give it a dry texture.
- In place of chicken, chickpeas or tuna (or a mix of both!) will also work well. If using chickpeas, I suggest partially mashing them to make the salad more cohesive.
- If you’re not a fan of olives, swap them for diced pepperoncini.
- Store leftovers in the fridge for 3 to 4 days. The dressing soaks into the ingredients as it sits, making it even more flavorful the next day. Just give it a quick stir before serving, and add a squeeze of fresh lemon juice or drizzle of olive oil to loosen it up as needed.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
