Feta Chicken Salad

This is a bright, flavorful, and protein-packed chicken salad with the tangy punch of feta cheese. It’s perfect for sandwiches, wraps, lettuce cups, or served on a bed of greens.

Ingredients

For the Salad:

2 cups (about 10-12 oz) cooked chicken breast, shredded or cubed
⅔ cup (about 3 oz) crumbled feta cheese
⅓ cup finely diced red onion
⅓ cup chopped sun-dried tomatoes (oil-packed or dry), optional but recommended
⅓ cup chopped Kalamata olives
¼ cup chopped fresh parsley or dill (or a mix)
2 tablespoons toasted pine nuts or chopped walnuts (optional)

For the Dressing:

⅓ cup (80g) plain Greek yogurt (full-fat preferred) or mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano (or 1 tbsp fresh, chopped)
1 small garlic clove, minced (or ¼ tsp garlic powder)
½ teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the Chicken

For Best Flavor: Season 2 boneless, skinless chicken breasts with salt, pepper, and oregano. Pan-sear in olive oil until cooked through (165°F internal), then let rest before shredding or dicing. You can also use a store-bought rotisserie chicken for ultimate convenience.

2. Make the Dressing

In a small bowl, whisk together all dressing ingredients—Greek yogurt, olive oil, lemon juice, red wine vinegar, oregano, garlic, and Dijon—until smooth and emulsified. Season with a pinch of salt and pepper.

3. Assemble the Salad

In a large mixing bowl, combine the shredded chicken, crumbled feta, red onion, sun-dried tomatoes, olives, and fresh herbs.
Pour the dressing over the mixture.
Gently fold everything together until evenly coated. Be careful not to over-mix and break down the feta too much.
Taste and adjust seasoning. Feta is salty, so you may not need extra salt.

4. Chill & Serve

For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Just before serving, sprinkle with toasted pine nuts or walnuts for a crunchy contrast.

Serving Suggestions & Variations

As a Sandwich: Serve on a croissant, crusty baguette, or thick sourdough with lettuce and tomato.
In a Wrap: Spread on a large tortilla or lavash with spinach or arugula.
Low-Carb Style: Serve in butter lettuce cups, bell pepper halves, or on a bed of mixed greens.
As a Dip: Serve with pita chips, cucumber slices, or crackers.
Add-Ins: Try adding chopped cucumber, avocado (add just before serving), artichoke hearts, or a pinch of red pepper flakes for heat.

Storage

Store in an airtight container in the refrigerator for up to 3-4 days.
The flavors often improve on the second day.

Enjoy this fresh, tangy, and satisfying twist on classic chicken salad!