Greek Chicken Salad is a refreshing cold chicken salad packed with delicious Greek flavors. More specifically, it’s a chicken salad with feta cheese, tomatoes, olives, bell peppers, Greek yogurt, and many more goodies! Perfect on sandwiches, salads, or as a side for your next picnic and barbecue.
GREEK CHICKEN SALAD
Summers can be hot and miserable if you’re spending a lot of time outdoors. (Or, if you live in Florida, which feels to be so much closer to the sun than the rest of the country.) And yet, spending time outside is what we dream of all winter long. The picnics, trips to the beach, parks, boats, and of course, barbecue parties.
All those outdoor activities call for refreshing food and as much time away from the oven as possible. Cold salads, sandwiches, and desserts is what summer is all about. Taking 20 minutes to boil the chicken is all I can handle during these hot months.
That’s why this chicken salad is so perfect…it’s cold and full of flavor. I love my Greek Chicken salad and any dished that feature Greek cuisine inspired ingredients. What I did for this chicken salad is packed it with all those delicious Green salad ingredients like Feta cheese, olives, herbs, bell peppers, banana peppers, and of course, yogurt.
HOW TO MAKE IT
This chicken salad is as easy as any other one. Start by cooking chicken breasts in salted boiling water and cool it to room temperature.
While chicken is cooking and cooling, dice all vegetables and herbs and place them in a mixing bowl. In another bowl, whisk together yogurt, balsamic vinegar, and sugar.
Dice chicken when it’s cool enough and add it to the vegetables. Mix in yogurt mixture and feta cheese and make sure that the salad is salted enough.
Cover air-tight and place into the refrigerator to cool for at least 2 hours.
CAN I MAKE IT AHEAD OF TIME?
Yes, absolutely! It’s actually preferred to make chicken salads ahead of time because ingredients are warm and it should be served cold. You can make it as little as 2 hours ahead of time or as much as a day before.
I wouldn’t recommend making it longer than 1 day ahead because it had fresh juicy vegetables like tomatoes and bell peppers. These vegetables will start giving out juices into the salad.
Make sure to store any leftovers in the refrigerator and in an air-tight food storage container. When stored properly, this chicken salad will be good for 2-3 days. Just make sure to mix it again before serving.
SOME MORE SUMMER RECIPES
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Greek Chicken Salad
- 3 chicken breasts cooked
- 1/2 cup chopped tomatoes
- 1/2 cup chopped red and/or green bell peppers
- 1/4 cup chopped red onion
- 1/4 cup sliced black olives
- 1/3 cup banana peppers
- 2/3 cup crumbled feta cheese
- 1 tbsp minced fresh dill weed
- salt to taste
- fresh cracked peppercorns to taste
- 1/2 cup plain Greek yogurt
- 1 tbsp Balsamic vinegar
- 1 tsp sugar
- I like to add salt, pepper, bay leaf, and some coriander to the cooking water but that is optional. These herbs and spices give chicken more flavor.
- Bring water to a boil and add chicken breasts. Lower the heat to medium and cook until chicken is fully cooked. Take chicken out of the hot water and let it cool on the cutting board until cool enough to handle.
- While chicken is cooking and cooking, dice all the vegetables and herbs.
- Dice cooked chicken, add it to the large mixing bowl and add the chopped veggies and feta cheese. Add salt and cracked peppercorns to the taste and mix well.
- In a small bowl, whisk together Greek yogurt, Balsamic vinegar, and sugar.
- Mix the Greek yogurt mixture into the chicken and veggies. Make sure it's all combined.
- Refrigerate in an air-tight container for at least 2 hours before serving.
Originally published on Will Cook For Smiles on July 23, 2013. Updated June, 2020.
Trish - Mom On Timeout says
Ooh I sure hope you’re feeling better Lyuba! This salad looks absolutely wonderful – pinned 🙂