Greek-Inspired Chicken Salad recipe

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Ingredients

1 cup diced English cucumbers
1 ¼ teaspoons salt, divided
2 tablespoons diced red onion
1 cup Greek yogurt
⅓ cup chopped Kalamata olives
1 ½ tablespoons chopped fresh dill
2 teaspoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon garlic, minced
1 teaspoon lemon zest
½ teaspoon dried oregano
¼ teaspoon ground black pepper
3 cups diced cooked chicken
¾ cup crumbled feta cheese
½ cup diced seeded plum tomatoes
1 head Bibb lettuce, or more as needed

Nutrition Info

384.6 calories
carbohydrate: 8.7 g
cholesterol: 115 mg
fat: 22 g
fiber: 1.3 g
protein: 37.1 g
saturatedFat: 9.3 g
servingSize: -
sodium: 1326.7 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cucumbers in a colander, set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.

  2. Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.

  3. Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap, refrigerate salad for at least 1 hour.

  4. Stir salad and serve on lettuce leaves.

Recipe Yield

4 servings

Recipe Note

A different twist on chicken salad. Light and refreshing! Garnish with extra dill.

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