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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
Photo by Lynne Calamia 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.
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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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