Greek-nspired Chicken Salad

Greek-nspired Chicken Salad
  • 1 cup diced English cucumbers
  • 1 1/4 teaspoons salt, divided
  • 2 tablespoons diced red onion
  • 1 cup Greek yogurt
  • 1/3 cup chopped Kalamata olives
  • 1 1/2 tablespoons chopped fresh dill
  • 2 teaspoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 3 cups diced cooked chicken
  • 3/4 cup crumbled feta cheese
  • 1/2 cup diced seeded plum tomatoes
  • 1 head Bibb lettuce, or more as needed


  1. Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
  2. Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
  3. Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
  4. Stir salad and serve on lettuce leaves.

04/09/2018
Greek-nspired Chicken Salad, recipe PT15M PT1H 5 455 calories

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