It’s All Greek Chicken Salad to Me

It’s All Greek Chicken Salad to Me

It’s just as good with turkey, but I wasn’t sure about mixing Greece and turkey in the same title.


  • 1/2 cup low-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley (chopped)
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • 1 pound chicken breast or thighs (grilled, torn and roughly chopped (can use rotisserie in a hurry))
  • 1 small cucumber (peeled, seeded and chopped)
  • 1 Roma tomato (chopped)
  • 1/2 small red onion (finely chopped)
  • 1/2 cup Feta cheese
  • 1/4 cup Kalamata olives (roughly chopped)
  1. Combine the yogurt, lemon, juice, parsley, salt and pepper in a medium mixing bowl.
  2. Add the chicken, cucumber, red onion, feta and olives and stir to coat.
  3. Refrigerate for at least one hour before serving. Store in the fridge for up to 3 days.


Add yours
  1. 2

    Another winner. Grilled over direct heat for just a bit of char. Have family over next week. Will probable have to double the recipe. Thanks!

  2. 3

    Jana, I generally substitute chickpeas for the chicken and think it works quite well. I don’t bother to chop them but you certainly could.

  3. 4

    Yum! The servings should be about four, according to weight of chicken. looks like they fixed the 1/2 cup notation. Chilling tonight for my daughter’s lunch for work tomorrow. Taste tested!

  4. 7

    No, it’s just the recipe is 1/2 low fat Greek yogurt. Just mix the other ingredients, eyeball the volume, and shoot for that much yogurt. Simple.

  5. 8

    –>|1/2 low-fat Greek yogurt
    That’s 1/2 cup, right? Not, like, half a gallon, or half the current world volume of low-fat Greek yogurt?

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