This Easy Greek Chicken Salad is loaded with fresh Mediterranean ingredients like fresh lemon juice, olives, tomatoes, cucumber, Greek yogurt, and feta cheese. This make-ahead dish is perfect for summer entertaining.
1poundcooked chicken breast or thighs [See Note 1]
1small cucumber, peeled and chopped
1pintcherry or grape tomatoes, sliced in half
1/2small red onion, finely chopped [See Note 2]
1/2cupFeta cheese, plain or herbed [See Note 3]
1/4cupKalamata olives, sliced in thirds [See Note 4]
4hot pepperoncini peppers, seeded, stemmed and chopped [See Note 5]
1(5.3 oz) container plain Greek yogurt
2tablespoonsfreshly squeezed lemon juice(usually about 1 lemon)
2tablespoonsfresh parsley, coarsely chopped
Salt and ground black pepper, to taste
In a medium-size bowl, add the chicken, cucumber, red onion (optional), pepperoncini, and olives.
In a small bowl, combine the yogurt, lemon juice, parsley, salt, and pepper in a medium mixing bowl. Add to the chicken salad and stir to coat.
Add the feta cheese and toss to combine.
Refrigerate for at least one hour before serving for the flavors to meld. [See Note 5]
Store leftovers covered in the fridge for up to 3 days.
Red onion can be overpowering and not all guests enjoy red onions. I left this out of my recipe for a crowd but do include it when I make this for my husband and myself.
Feta cheese - I use herbed Greek feta crumbles. You may also use plain feta.
If you do not have Greek Kalamata olives substitute black olives - or omit them altogether
If you do not care for hot pepperccini peppers, omit them -or use sweet pepper rings.
If you're making this for a party, you can easily make it a day or two ahead of your party. It will give the salad flavors a chance to meld. When I make it ahead of a party, I still cut my fresh tomatoes and cucumbers the day of the party and mix them into the salad just ahead of the party so they don't wilt or let off too much water.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.