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It's All Greek Chicken Salad to Me
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings
Classic chicken salad gets an international flavor upgrade with Greek yogurt and kalamata olives.This is my favorite use of leftover grilled chicken or my One Pot Chicken, though in a pinch, a store-bought rotisserie bird will do. And I should add, this dish is just as good with turkey. But I wasn't sure about mixing Greece and Turkey in the same title since they don't always get along. This recipe originally appeared in EveryDayCook.Photo by Lynne Calamia
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- 1/2 cup low-fat Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 pound chicken breast or thighs, grilled, torn, and roughly chopped
- 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
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings
Procedure
- Combine the yogurt, lemon, juice, parsley, salt, and pepper in a medium mixing bowl.
- Add the chicken, cucumber, red onion, feta, and olives and stir to coat.
- Refrigerate for at least 1 hour before serving. Store in the fridge for up to 3 days.
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