Description
This Greek Chicken Salad is a fun twist on the classic! A tzatziki-style dressing, loads of chicken, fresh dill, kalamata olives, cucumbers, and sprinkling of feta cheese makes this one something special.
Ingredients
Scale
For the Tzatziki-Style Dressing:
- ½ cup Greek yogurt (I like 2%)
- 2 tablespoons mayo
- ¼ cup finely chopped cucumber
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh dill
- Zest and juice of 1 lemon
- Salt and pepper, to taste
For the Chicken Salad:
- 4 cups cooked and diced chicken breast
- 1 English cucumber, diced
- ½ cup pitted kalamata olives, halved
- ¼ cup finely chopped red onion
- ¼ cup crumbled feta cheese
For Serving:
- Crusty bread or Bibb lettuce leaves
- Microgreens
- Tomatoes
- Additional feta
- Additional dill
Instructions
For the Dressing:
In a large mixing bowl, mix together the yogurt, mayo, cucumber, red onion, dill, lemon zest and juice, and a pinch of salt and pepper. Adjust the seasoning as needed.
For the Salad:
- To the dressing, add the diced chicken, cucumber, olives, red onion, and feta cheese. Mix until everything is well combined and evenly coated in the dressing.
- Season, to taste, with additional salt or pepper.
- Cover and refrigerate the chicken salad until you need it, or use it right away. The salad will keep in the fridge for a few days.
To Serve:
My favorite way to eat this is in lettuce cups or on a piece of toasted bread. I love sliced tomatoes, some microgreens or lettuce, and another sprinkling of feta and fresh dill just before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: chicken