Greek Chicken Salad
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
Servings: 4 wraps
Calories: 280kcal
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
Instructions
- 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.
Notes
Serve immediately, or chill the chicken salad and lettuce separately and assemble just before serving for the best texture.
Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 36g | Fat: 14g | Sodium: 719mg | Fiber: 1g | Sugar: 2g
