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Greek Chicken Salad
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Greek Chicken Salad

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.
Prep Time25 minutes
Total Time25 minutes
Course: lunch, Salad
Cuisine: greek, Mediterranean
Diet: Gluten Free
Servings: 4 to 6
Author: Jamie Vespa MS, RD

Equipment

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

Serving: 1cup | Calories: 305kcal | Carbohydrates: 9g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Sodium: 687mg | Fiber: 1g | Sugar: 5g