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Greek Chicken Salad

Name: Greek Chicken Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup plain, whole-milk Greek yogurt; 1/2 cup feta cheese, crumbled *) ((from a block of feta cheese in brine); 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 1/2 cups - 4 shredded or diced chicken breast (from rotisserie, canned, or baked/boiled chicken breast); 1 cup diced seedless cucumber (such as Persian or English cucumber); 1/2 cup sun-dried tomatoes, roughly chopped; 1/3 cup pitted Kalamata olives, roughly chopped; 1/3 cup finely chopped fresh dill; 1/4 cup minced red onion

Salad

lunch

🇬🇷 Mediterranean

greek

Prep

00:25

Ingredients

Servings

(from a block of feta cheese in brine

from rotisserie, canned, or baked/boiled chicken breast

such as Persian or English cucumber

Ingredients

Servings

(from a block of feta cheese in brine

from rotisserie, canned, or baked/boiled chicken breast

such as Persian or English cucumber

Steps

1

Prepare Whipped Feta Yogurt. To a food processor, add yogurt, feta cheese, olive oil, lemon juice, oregano, salt, and black pepper. Blend on high speed for about 60 seconds until smooth and creamy. Set aside.
2

Assemble Chicken Salad. To a large mixing, combine chicken, cucumbers, sun-dried tomatoes, olives, dill, and red onion. Add whipped feta yogurt mixing and stir well to combine. Taste and season with additional salt and or/black pepper as needed.Serve with pita or pita chips, in a sandwich or wrap, or over greens. Refrigerate for up to 4 days.

Nutrition Facts

Serving size: 1/4 of meal
Amount per serving Calories: 305
Total Fat: 17
g
Saturated Fat: 5
g
Sodium: 687
mg
Carbohydrate Content: 9
g
Dietary Fiber: 1
g
Total Sugars: 5
g
Protein: 29
g