This is by far the best Greek chicken salad recipe you will ever make! The Mediterranean inspired flavors make the chicken salad pop! So versatile, great in lettuce wraps, topped over a green salad or tucked between two slices of homemade olive bread! And..this is ready in just a few minutes, no cooking, so a perfect recipe for those warm days.

A plate of lettuce boats filled with chicken salad, cherry tomatoes, cucumbers, and olives, surrounded by romaine leaves, lemon wedges, and a bowl of extra salad.

This recipe is so quick and easy and makes just enough for a few lettuce wraps or a couple sandwiches. Pick up most of the ingredients from your local supermarket salad bar avoiding waste and save a little money by not buying more than you need!

Also, this recipe is easy to double!

Ingredient Notes

Overhead view of shredded chicken, lettuce, cucumber, fresh herbs, lemon, cherry tomatoes, olives, feta cheese, olive oil, yogurt, and a garlic clove on a light surface.

Grocery List: Rotisserie chicken breast, Kalamata olives, cucumber, lemon, feta cheese, plain Greek yogurt, fresh dill and parsley, lettuce, grape tomatoes.

Rotisserie chicken really makes this recipe extra easy! Just pick up a pre-cooked chicken breast or a chicken quarter, remove the skin and bones and shred that puppy up. You can also use leftover grilled or roasted chicken, as long as it’s not overly seasoned with competing flavors. Make sure the chicken is fully cooled before mixing it with the other ingredients..
Use full fat Greek yogurt for that rich creamy flavor, however it will still be very good if you decide to step it down to 2%.
For the cucumbers, hot house English cucumbers are available pretty much year rounds.
What’s NOT in this chicken salad: NO Mayonaisse and NO celery!

Directions: Chop, Mix, Stir

A white bowl containing shredded chicken, sliced cucumbers, olives, fresh herbs, garlic, lemon zest, and yogurt, arranged in separate sections, on a light surface with other ingredients around.

Chop the ingredients and toss into a medium-size bowl.

A bowl of creamy chicken salad with cucumbers and olives, surrounded by a lemon, fresh lettuce, grape tomatoes, and seasoning in small bowls.

Stir it all up, get everything coated, add more yogurt if needed

Spoon the salad into lettuce leaves and top with tomatoes, that’s all!

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Three lettuce leaves filled with chicken salad, grape tomatoes, sliced cucumbers, and herbs are arranged on a white plate.

Greek Chicken Salad

5 from 1 vote

A fresh, Mediterranean twist on classic chicken salad! This protein-packed version features shredded chicken tossed with creamy Greek yogurt, olive oil, zesty lemon, crisp cucumber, briny feta, and a burst of fresh herbs like dill and parsley. Perfect for a light lunch, sandwich filling, or lettuce wrap

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Prep Time 10

Total Time 10

Servings: 4 wraps

Calories: 280

Ingredients Method Nutrition Notes

Ingredients

1 cup shredded rotisserie chicken from about 1 rotisserie chicken breast
¼ cup plain Greek yogurt full-fat or 2% for creaminess
1 teaspoon extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon zest of 1/2 lemon
½ cup cucumber cut into half moons (preferably seedless English)
2 tablespoons crumbled feta cheese
¼ cup halved kalamata olives
2 teaspoons fresh dill chopped
2 teaspoons fresh parsley chopped
1 small garlic clove grated or finely minced
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
3-4 butter or romaine lettuce leaves washed & trimmed
4-5 grape tomatoes quartered lengthwise

Recipe Directions

In a mixing bowl, combine shredded chicken, ½ of the Greek yogurt, olive oil, lemon juice and zest, cucumber, feta, dill, parsley, garlic, salt, and pepper. Stir well to combine. Taste and add more yogurt and adjust seasoning if needed.
Spoon the chicken salad mixture into each lettuce leaf. Top with quartered tomatoes.

Nutrition

Calories: 280kcalCarbohydrates: 3gProtein: 36gFat: 14gSodium: 719mgFiber: 1gSugar: 2g

Notes

Serve immediately, or chill the chicken salad and lettuce separately and assemble just before serving for the best texture.

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The chicken salad can be made up to 1 day in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble. For the best texture, keep the lettuce leaves separate and dry until just before serving. This helps prevent them from becoming soggy and keeps the boats crisp and fresh.