Zesty Greek Chicken Salad

    2 hours 10 minutes

    Cucumbers, red onions, Greek yogurt, dill, tomatoes and feta cheese come together to make this zesty and flavoursome Greek chicken salad.

    1 person made this

    Serves: 4 

    • 1 cup diced Lebanese cucumbers
    • 1 1/4 teaspoons salt, divided
    • 2 tablespoons diced red onion
    • 1 cup Greek yogurt
    • 1/3 cup chopped Kalamata olives
    • 1 1/2 tablespoons chopped fresh dill
    • 2 teaspoons red wine vinegar
    • 2 teaspoons lemon juice
    • 1 teaspoon crushed garlic
    • 1 teaspoon grated lemon zest
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground black pepper
    • 3 cups diced cooked chicken
    • 110g crumbled feta cheese
    • 1/2 cup diced seeded roma tomatoes
    • 1 head butter lettuce, or more as needed

    Preparation:30min  ›  Extra time:1hour40min chilling  ›  Ready in:2hours10min 

    1. Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
    2. Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavour is weakened, 5 to 10 minutes. Drain and rinse.
    3. Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano and black pepper in a bowl. Fold in chicken, feta cheese and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
    4. Stir salad and serve on lettuce leaves.

    Cook's Note:

    Crackers can be used in place of the lettuce.

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