I love a snacking lunch, and this Greek Style Chicken Salad is one that I'd enjoy just about any day of the year! While it makes a great sandwich, I think I prefer to enjoy it with pile of pita chips.

I love to whip this recipe up when I have some leftover Greek Chicken, I sometimes even make extra on purpose. It would also be great made with my Poached Chicken recipe, but is equally great made with a rotisserie chicken that you shred or dice, I share instructions for all these methods in the recipe below.
Ingredients
You'll find all of the ingredients you'd expect from a great Greek salad here, then all wrapped up in a delicious Greek yogurt dressing. Be sure to grab some great-looking, small tomatoes, the smaller the sweeter usually, which makes this Greek Style Chicken Salad even tastier.
The type of olive is MAYBE the only thing I would give some leeway on here. While kalamata olives are traditional, I don't particularly love them, I might switch them for the more buttery castelvetrano olive, which is my favorite!
The other notable ingredient here is the FULL-FAT Greek Yogurt, I know that these days, most people keep a non-fat version in their fridge. Using the non-fat version will alter the texture of the chicken salad a bit, you can use it, but I would highly recommend using full-fat.
What you need:
- Rotisserie or Poached Chicken
- Oregano
- Greek Seasoning
- Lemon
- Kosher Salt
- Fresh Cracked Black Pepper
- Red Onion
- Red Wine Vinegar
- Cucumber
- Mayonnaise
- Full Fat Greek Yogurt
- Kalamata Olives
- Grape Tomatoes
- Feta Cheese
See the recipe card for full quantities.
Method
If you are starting with the meat of a rotisserie chicken or shredded poached chicken, season with Greek seasoning, oregano, lemon, and a little salt and pepper. Then add in red onion and grated cucumber along with the vinegar and let that all marinate for a few minutes.
Then stir in the mayo and Greek yogurt to dress the chicken. Lastly stir in some of the tomatoes, kalamata olives, feta cheese, and dill.
If you want to serve this with pita chips or as a bit more of a dip, as opposed to sandwiches, top the mixed chicken salad with more diced cucumber, tomatoes, olives, feta, and dill. This makes it look beautiful for serving.
While I mentioned above that I think I enjoy this recipe most with a bag of pita chips, it also makes a great sandwich. I like to serve it with some leaf lettuce and a few fresh slices of tomato. It would also be great served in a pita bread!
I have been on a chicken salad roll lately! I have always loved my Simple Chicken Salad, but then I got a little adventurous with my Green Goddess Chicken Salad. I had a little fun with my Martini Chicken Salad and Cobb Style Chicken Salad too. Maybe my favorite, and most flavorful by far is the BLT Chicken Salad. Go Chicken Salad CRAZY like me with all these recipes!
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📖 Recipe
Greek Style Chicken Salad
I love a snacking lunch, and this Greek Style Chicken Salad is one that I'd enjoy just about any day of the year!
Ingredients
for the chicken:
- 1 Rotisserie Chicken, shredded
- 1 tablespoon Oregano
- 2 teaspoons Greek Seasoning
- 1 ea Lemon, juiced
- 1 teaspoon Kosher Salt, Morton’s
- ¼ teaspoon Fresh Cracked Black Pepper
for the chicken salad:
- ½ cup Red Onion, finely minced
- 1 tablespoon Red Wine Vinegar
- 1 cup Cucumber, grated and squeezed dry
- ¾ cup Mayonnaise
- ¼ cup Full Fat Greek Yogurt
- Kalamata Olives, quartered
- Grape Tomatoes, quartered
- Feta Cheese, crumbled
- 1 teaspoon Greek Seasoning
- Kosher Salt, Morton’s
- Fresh Cracked Black Pepper
Instructions
for the chicken:
- First, marinate the chicken in the oregano, greek seasoning, lemon juice, salt, and pepper for 20-30 minutes. Heat a grill over high heat and cook just till a touch of color is obtained and an instant-read thermometer reaches 165˚F. You don’t want to over cook the chicken so it doesn’t dry out.
- Let the chicken cool to room temperature, then shred it with your hands like you would a rotisserie chicken, and reserve until needed.
- Alternatively, use a shredded rotisserie chicken and toss it in the oregano, greek seasoning, and lemon juice to infuse it with some flavor. Bonus points if you do it while the chicken is still warm, it will help it absorb the flavor.
for the salad:
- In a large bowl, combine the red onion and red wine vinegar, and let it marinate for 10 minutes while you prepare your other ingredients.
- On the large side of a grater, grate the cucumber till you have 1 cup. Gently squeeze the excess liquid out over the sink, in a towel if you like, I do it in my hands or over a fine mesh strainer.
- Place the grated and squeezed cucumber into the bowl with the onion, and add the mayo and yogurt to the bowl with the dill. Stir to combine and create the dressing base for the chicken salad.
- Stir the chicken in along with the olives, tomatoes, feta, and Greek seasoning.
- Taste and adjust the salt and pepper as needed, you may not need much salt due to the olives, feta, and greek seasoning that is why we are tasting first. I always seem to want some extra pepper, so just be sure to taste and adjust to your liking.
- Serve on bread with a slice or two of tomato and lettuce, topped with more feta and dill if desired. It also goes well with pita chips or served in pita bread.
Notes
There are so many great ways to enjoy this Greek Style Chicken Salad, with pita chips, on bread, or in a pita pocket. Any way you choose to eat it, it is sure to be enjoyed!
Recommended Products
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 21mgSodium: 782mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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