There are many things I love in this world. Two of those things are greek salad and chicken salad. Put them together? You’ve got one awesome combination. This is an easy recipe to make for lunches or for a quick dinner, and goes well on a sandwich or a bed of spinach.
The other great thing about this recipe is that it gets even better the second day once the herbs and flavors have a chance to sit. You can thank me later for introducing you to this recipe. 🙂
Greek chicken salad
- 1 lb boneless skinless chicken breasts, cooked, chilled to cool and diced
- 1 cucumber, diced
- 3/4 cup sliced grape tomatoes
- 1/2 cup feta cheese, crumbled
- 1/3 cup chopped red onion
- 1/4 cup diced Kalamata olives
- 3 Tbsp sliced almonds (optional)
- 1/2 cup non-fat or low-fat plain greek yogurt
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1 Tbsp chopped fresh dill (or 1 tsp dried)
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 1 Tbsp lemon juice, preferably fresh
- Salt and freshly ground black pepper, to taste
Greek chicken salad:
To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat.
For the dressing:
In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.
Combine dressing with chicken salad and serve over bread, rolls, salad, wraps, or in pita pockets.