Feta Chicken Salad Recipes
Creamy, zesty chicken salad loaded with feta, herbs, and crisp veggies. Perfect for sandwiches, wraps, or lettuce cups.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.25 lb cooked chicken breast, chopped or shredded leftover or rotisserie works great
- 0.5 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 0.5 tsp minced garlic
- 0.75 cup celery, diced
- 0.33 cup red onion, finely chopped
- 0.5 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1.5 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 0.75 cup crumbled feta cheese
- 0.33 cup kalamata olives, sliced optional
- 0.75 tsp kosher salt to taste
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional
Instructions
Preparation Steps
- Cook chicken if needed: simmer in lightly salted water until 165°F, 12–15 minutes. Cool, then chop or shred.
- Whisk yogurt, mayonnaise, olive oil, lemon juice, Dijon, garlic, salt, pepper, and red pepper flakes in a bowl.
- Dice celery, onion, and cucumber. Halve the tomatoes. Chop dill and parsley.
- Combine chicken, celery, onion, cucumber, tomatoes, and olives in a large mixing bowl.
- Pour in the dressing and toss until everything is evenly coated.
- Fold in the feta gently so some crumbles stay intact.
- Chill for 15 minutes to meld flavors. Serve in pita, lettuce cups, or over greens.
Notes
Variation: Swap half the feta with diced avocado just before serving, or add cooked orzo for a heartier salad. For lighter dressing, use all Greek yogurt; for richer, use all mayo. Store in an airtight container up to 3 days; add tomatoes just before serving to keep things crisp.
This recipe is an original creation inspired by classic Feta Chicken Salad Recipes flavors. All ingredient ratios and instructions are independently developed.