This Greek Chicken Salad made with boneless chicken breasts combined with tomatoes, cucumbers, olives, Feta cheese, oregano, lemon juice and mayonnaise is deliciously flavorful and a fantastic way to repurpose leftover roasted or grilled chicken or turkey.
I’m always looking for new ways to repurpose my leftover roasted chicken or turkey by turning it into a new dish that I can serve to my family for lunch or dinner. Most of the time I’ll make soup, but I wanted to try something new and came up with this Greek Chicken Salad.
How do you make Greek Chicken Salad?
For this recipe you’ll need cooked chicken, plum tomatoes, cucumbers, Kalamata olives, Feta cheese, mayonnaise, oregano, lemon juice, Kosher salt and black pepper.
Any cooked chicken will do. In fact I’ll either use leftover Sunday’s whole roaster chicken or buy a Rotisserie chicken in my grocery store. Start by pulsing the chicken in a mini food processor or blender until smooth; then place in a bowl. Add the remaining ingredients and mix well.
What are different ways to serve Chicken Salad?
You can serve this Greek Chicken Salad on its own or with some cut up vegetables, you can place the salad on top of your favorite cracker or make a sandwich on your favorite crusty bread.
This salad would also make wonderful pinwheel sandwiches if you’re hosting a get together.
- Spread the Greek Chicken Salad on flavored tortillas
- Roll it up
- Slice the roll horizontally forming pinwheels (round discs)
Easy right? And it only takes 15 minutes to make…BONUS! If you like your chicken salad chunkier, skip putting it in the food processor or blender and chop to your desired texture. I usually do this with other chicken salads I’ve made, but wanted to try something a little smoother in texture.
This recipe was REALLY good; especially if you love Mediterranean style flavors like Kalamata olives, fresh oregano, lemon juice, tomatoes, cucumbers and Feta cheese.~Enjoy!
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Ingredients
- 2 c. Diced Cooked Chicken
- 1 Plum Tomato, small dice
- ¼ c. Cucumber, peeled and small dice
- 12 Pitted Kalamata Olives
- 1/2 c. Crumbled Feta Cheese
- 1/2 c. Mayonnaise
- 1 tbsp. Fresh Oregano, chopped
- 2 tsp. Lemon Juice
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Black Pepper
Instructions
- Pulse chicken in a food processor or blender until smooth; then place in a bowl.
- Add the tomatoes, cucumbers, olives, Feta cheese, mayonnaise, oregano and lemon juice and combine. Season with salt and pepper
Nutrition
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Carrie,
I love chicken salad and I’m a big fan of feta cheese–so you know I’d love this.
It looks so simple to make, too.
I love coming across new salad recipes to try out so thanks for sharing this greek inspired chicken salad. It looks and sounds incredibly delicious…
Hi, Carrie — this is a great low-FODMAP recipe. I’ve been using it throughout elimination and reintroduction and it’s one of my favorites.
I’m so glad you enjoy the recipe Cady, thank you for stopping back to let me know I really appreciate it. This was one of my favorites as well.