This lightened up Greek yogurt chicken salad combines cooked chopped chicken, creamy hummus, tangy Greek yogurt, olives, and salty feta cheese for a Greek-inspired lunch ready in 15 minutes.
Looking for more great chicken salad? Try my cranberry chicken salad.
Recipe Summary: Greek Yogurt Chicken Salad
- ✅ Recipe Name: Greek Yogurt Chicken Salad
- 🕒 Ready In: 15 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 217 per serving
- 🥣 Main Ingredients: Chicken, Greek yogurt, hummus, feta, dill, parsley
- 📖 Dietary Info: Make-a-head friendly, kid-friendly
- ⭐ Why You'll Love It: A quick 15 minutes to make, and the perfect make-ahead lunch, easy dinner, or picnic salad.
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I love to make this Greek Yogurt Chicken Salad all summer long when it's too hot to cook, and I'm craving something light. It's great for a quick sandwich, or piled onto avocado lettuce salad.
Adding hummus, feta cheese, olives and Pepperoncini peppers make it feel like a real treat, and give it the perfect balance of Greek-style flavors, with a similar vibe to my Greek lamb meatballs.
Why you'll love this recipe
- Great for leftover chicken: Got some leftover rotisserie chicken hanging around in the fridge? This is a great way to use it up.
- Quick and easy: From prep to plate, this Greek yogurt chicken salad comes together in just 15 minutes.
- Low in calories: Since this recipe has no mayo, it's a feel-good lunch that's packed with protein, not extra calories.
- Great for meal prep: This salad lasts up to 4 days in the fridge, so you can make-ahead, and have lunch ready all week long.
Ingredients
- Chicken. Leftover chicken breast, or rotisserie chicken are great for this, but if you don’t have any leftover, just bake some chicken breast with salt, pepper and olive oil and allow it to cool before making the salad.
- Kalamata olives. These classically Greek olives have a meaty texture and a slightly bitter and fruity flavor. When chopped finely, they bring bold briny flavor to every bite. If you can't find them, you could use mild black olives or Castelvetrano olives.
- Pepperoncini peppers. Also known as golden Greek peppers, these pickled peppers add a zesty, very mild spice and crunchy bite to the salad. I also love them in pepperoncini mayo on pot roast sandwiches.
- Shallot. I like to use finely chopped shallot for this salad, since it's a bit more delicate than a yellow onion. You could also use thinly sliced scallions or diced red onion.
- Parsley and Dill. Adding fresh chopped herbs to the dressing gives the salad a herby, garden-fresh flavor.
- Cucumber. Adding grated and drained cucumber to the salad brings a clean, fresh, tzatziki-ish flavor to the salad.
- Feta cheese. You can crumble your own, or use the pre-crumbled kind.I prefer to use feta in brine and crumble it myself since it's creamier and tangier.
- Greek yogurt. Greek yogurt is the base of this dressing, and makes for a light, creamy salad.
- Hummus.Adding just a bit of hummus gives the salad a bit more velvety texture than just using Greek yogurt alone. I like to use garlic hummus, but you could use plain as well.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Use turkey instead | Turkey breast also makes a great salad! Use leftover Thanksgiving turkey or cooked turkey breast. |
| Add mayo | For an extra creamy and more classic style, do a 50/50 mix of Greek yogurt and mayonnaise. |
| Change up the cheese | Try crumbled Cotija cheese or queso fresco in place of feta for a similar texture. |
How to Make Greek Yogurt Chicken Salad
- Step 1: Grate your cucumber over the large holes of a box grater.
- Step 2: Using s clean kitchen towel or paper towels, wring out the excess liquid from the cucumber and discard the liquid.
- Step 3: Add the chopped chicken, grated cucumber, pepperoncini, shallot, feta and olives to a mixing bowl.
- Step 4: Chop the dill and parsley, and mince the garlic. Add to a bowl with the lemon juice, Greek yogurt and hummus to build the dressing.
- Step 5: Whisk the dressing until fully combined.
- Step 6: Add the dressing to the bowl, and toss well to combine.Taste, and season with salt and pepper as needed.
Expert Tips
- Get all the liquid out of the cucumbers. To keep your chicken salad from getting a bit soupy, be sure to wring out all the excess liquid from the grated cucumbers so they're nice and dry. I like to use a clean towel or paper towels to firmly squeeze out all the liquid.
- Start with seasoned chicken. If your chicken is bland, that may make for a bland salad. Use well seasoned cooked chicken, or a pre-seasoned cooked rotisserie chicken for best results.
- Keep you veggies small. Uniform, small cuts help ensure all the elements of the salad are evenly distributed for well-rounded flavor.
Greek Yogurt Chicken Salad FAQs
How long does Greek yogurt chicken salad last in the refrigerator?
When made with freshly cooked chicken, this salad lasts up to 4 days in the refrigerator.
Is Greek yogurt chicken salad healthy?
Yes! It's loaded with protein (28 grams per serving) and healthy fats. Since there's no mayonnaise included, it's also much lower in calories than traditional chicken salad.
What can I add to Greek yogurt chicken salad?
Diced celery or chopped nuts add extra crunch to the salad. Adding lettuce and sliced tomato to your sandwich also works!
Serving Suggestions
- Make a classic sandwich. Pile the Greek yogurt chicken salad high on your favorite sandwich bread, serve it in a pita or sandwich wrap, or serve it scooped into easy lettuce wraps for a lighter option.
- Add salad. For a light meal, serve it over avocado lettuce salad. For a heartier meal that still feels light, try lentil pasta salad on the side.
More Tasty Sandwich Recipes
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Greek Yogurt Chicken Salad Recipe
This Greek Yogurt Chicken Salad is creamy, fresh, and packed with Mediterranean flavor. Made with tender chicken, Greek yogurt, feta, fresh dill, lemon, and crisp vegetables, it's perfect for sandwiches, wraps, crackers, or an easy meal-prep lunch.
Servings: 4
Calories: 217kcal
Ingredients
- 2 cups cooked chicken breast, shredded or cut into small cubes
- 1 tablespoon Kalamata olives, finely chopped, (about 6 olives)
- 2 whole Pepperoncini, finely chopped (stems and seeds removed
- 1 tablespoon shallot, finely chopped
- 1 tablespoon fresh parsley , finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- ¼ cup grated cucumber (wring out to remove excess liquid))
- ½ cup crumbled Feta cheese*
- 2 tablespoon fresh squeezed lemon juice
- ½ cup greek yogurt
- ¼ cup roasted garlic hummus
- salt and pepper, to taste
- sandwich wraps, bread, or lettuce, (optional)
Instructions
- Grate the cucumber, and wring out any excess liquid in a bowl or with your hands (or in a clean kitchen towel or paper towel.
- Chop or shred the chicken, and add to a medium mixing bowl.
- Chop olives, pepperoncini, and shallot, Add to the bowl with the chicken and cucumbers..
- Add the feta cheese.
- Finely chop the parsley and dill, and mince the garlic. Add to a small bowl with the Greek yogurt, hummus, and lemon juice. Whisk to combine.
- Add dressing to the bowl with the chicken and veggies, and stir all ingredients until well combined. Taste and season with salt and pepper. Serve on bread/wrap/lettuce of choice.
Notes
Be sure to really wring out the cucumber thoroughly to remove excess liquid for the best salad texture.
When stored in an airtight container in the refrigerator, this salad lasts up to 4 days. Stir well before serving.
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 29g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 366mg | Potassium: 314mg | Fiber: 2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 10mg | Calcium: 145mg | Iron: 1mg
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Sharon says
I love this Greek-inspired chicken salad on hot summer days on easy sandwiches or over a salad. It's quick and easy, and the perfect way to use up leftover chicken.