Greek Yogurt Chicken Salad Recipe

5 from 1 vote

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.

Prep Time15

Total Time15

Course: Dinner, lunch, Salad

Cuisine: Greek

Keyword: chicken salad, cucumber, feta cheese, greek yogurt, hummus, olives

Servings:

Calories: 217kcal

Author: Sharon Farnell

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