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- 2 cups cooked chicken breast, shredded or diced - 1 cup Greek yogurt (plain) - 1/4 cup mayonnaise (optional for creaminess) - 1/2 cup cucumber, diced - 1/4 cup red onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup Kalamata olives, pitted and sliced - 1/4 cup crumbled feta cheese - 1 tablespoon olive oil - 1 tablespoon fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Mixed greens or lettuce for serving Greek yogurt chicken salad is a great dish. It is healthy and tasty. The main part is the chicken. You can use leftover chicken or cook fresh. I love using Greek yogurt. It makes the salad creamy and rich. You can add mayonnaise if you want it creamier. The yogurt is lighter and gives a nice tang. Cucumbers add a fresh crunch. Red onions bring a sweet bite. Cherry tomatoes add color and sweetness. Kalamata olives give a briny taste. Feta cheese adds saltiness and creaminess. The olive oil and lemon juice keep everything bright. Dried oregano adds a nice herbal flavor. You can adjust the salt and pepper to make it perfect for you. This salad works well on mixed greens or lettuce. I love serving it on a hot day. It’s refreshing, filling, and easy to make. Plus, you can eat it alone or with some bread. There are many ways to enjoy this dish! Prep Time: 15 mins | Total Time: 45 mins | Servings: 4 1. Grab a large mixing bowl. Combine the Greek yogurt and mayonnaise. Mix until smooth. 2. Add olive oil, fresh lemon juice, dried oregano, salt, and pepper. Whisk until mixed well. 3. Fold in the chicken, cucumber, red onion, cherry tomatoes, olives, and feta. Stir gently. 4. Taste the salad. Adjust seasoning by adding more salt, pepper, or lemon juice if needed. 5. Chill the salad in the fridge for at least 30 minutes. This helps the flavors blend. 6. When ready, place mixed greens or lettuce on plates or in a bowl. 7. Spoon the Greek yogurt chicken salad over the greens. Garnish with extra olives or feta. - Use fresh herbs for a bright flavor. - Swap chicken for turkey for a lighter option. - Add a dash of hot sauce for a spicy kick. - Use a mix of colored tomatoes for a vibrant look. - If you like crunch, add chopped nuts or seeds. - For a creamier texture, use more Greek yogurt and less mayonnaise. You can change the chicken in this salad to turkey. Turkey gives a nice twist. If you want a vegetarian option, try chickpeas instead. They add protein and texture. For the yogurt, almond or coconut yogurt works well for dairy-free needs. You can also swap the feta cheese for avocado. This adds creaminess without dairy. Serve this salad on a bed of mixed greens or inside pita bread. You can add extra cherry tomatoes or cucumber on top for color. A sprinkle of fresh herbs like parsley or dill brightens the dish. For a crunchy side, pair it with whole-grain crackers or toasted pita chips. To keep leftovers fresh, store the salad in an airtight container. It lasts up to three days in the fridge. If you want the salad to stay crisp, keep the greens separate. Add them just before serving. Avoid freezing the salad, as the texture will change when thawed. {{image_2}} To give your Greek yogurt chicken salad a Mediterranean flair, try adding some extra ingredients. Consider tossing in: - 1/4 cup sun-dried tomatoes for a tangy kick - 1/4 cup artichoke hearts, chopped for added texture - Fresh basil leaves, torn for a burst of flavor These ingredients add depth and a unique taste. The sun-dried tomatoes bring sweetness, while artichokes add a nice crunch. Fresh basil brightens the whole dish. Each bite becomes a journey through the Mediterranean. If you want to keep your chicken salad low in carbs, there are easy swaps. Here are some ideas: - Use grilled chicken thighs instead of breasts for more flavor - Replace the cucumbers with zucchini noodles for crunch - Skip the olives, or use fewer to cut carbs These changes keep the salad tasty and filling. You still enjoy that creamy texture and fresh taste. Plus, you won’t miss out on flavor! Making a vegan Greek yogurt chicken salad is simple. Here’s how to switch things up: - Use chickpeas instead of chicken for protein - Swap Greek yogurt with dairy-free yogurt, like coconut or almond - Add diced bell peppers for crunch and color These swaps make the salad plant-based while keeping it delicious. Chickpeas add a hearty bite, and dairy-free yogurt provides creaminess. Enjoy this fresh take on a classic! If you don’t have Greek yogurt, try using regular yogurt. It will work well but may be thinner. You can also use sour cream for a creamy texture. For a dairy-free option, consider silken tofu or cashew cream. Both options will add richness and flavor. This salad stays fresh for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Keep it cool to avoid spoilage. If you notice any changes in smell or color, it's best to toss it out. I do not recommend freezing this salad. Freezing can change the texture of the ingredients. The yogurt can separate when thawed, making it less appealing. If you want to save leftovers, store them in the fridge instead. If you enjoy Greek yogurt chicken salad, you might like these other fresh salads: - Curry Chicken Salad: This salad mixes cooked chicken with curry powder, yogurt, and dried fruits for a sweet and spicy twist. - Tuna Salad with Greek Yogurt: Swap out mayo for Greek yogurt in your classic tuna salad for a healthier option. - Chicken Caesar Salad: Grilled chicken, romaine lettuce, and homemade Caesar dressing make for a classic favorite. - Quinoa Salad with Chicken: Combine cooked quinoa, chicken, veggies, and a light dressing for a nutritious meal. Homemade dressings can elevate your salads. Here are some easy options: - Lemon Vinaigrette: Mix lemon juice, olive oil, salt, and pepper for a zesty touch. - Honey Mustard Dressing: Blend honey, Dijon mustard, olive oil, and vinegar for a sweet and tangy flavor. - Greek Yogurt Ranch: Combine Greek yogurt with garlic powder, dill, and buttermilk for a healthy ranch option. Meal prep can save you time and help you eat well. Check out these ideas: - Mason Jar Salads: Layer your salad ingredients in a jar for a quick grab-and-go meal. - Baked Chicken Breast: Cook chicken in bulk and use it in salads or other meals throughout the week. - Vegetable Stir-Fry: Prep colorful veggies and proteins for quick stir-fry dinners. These choices will keep your meals fresh and interesting while fitting your healthy lifestyle! This blog post covered a tasty Greek yogurt chicken salad recipe. You learned about the ingredients, nutritional details, and easy steps to make it. I shared tips for perfecting the dish and ideas for storage. You can also try various swaps and variations to suit your taste. In any kitchen, this recipe balances health and flavor. Enjoy experimenting with your own touches! Whether it's a meal prep or a fresh dish, you have plenty to explore.

Greek Yogurt Chicken Salad

Discover the refreshing Crispy Greek Yogurt Chicken Salad that’s perfect for lunch or dinner! Packed with protein and vibrant veggies, this salad combines savory chicken, creamy Greek yogurt, and tangy feta for a delicious dish that everyone will love. Follow the easy recipe that takes just 15 minutes to prep and allows the flavors to marinate for a tasty meal. Click through to explore this healthy and satisfying recipe today!
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Ingredients
  

2 cups cooked chicken breast, shredded or diced

1 cup Greek yogurt (plain)

1/4 cup mayonnaise (optional for creaminess)

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup Kalamata olives, pitted and sliced

1/4 cup crumbled feta cheese

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Mixed greens or lettuce for serving

Instructions
 

In a large mixing bowl, combine the Greek yogurt and mayonnaise (if using) until smooth and creamy.

    Add the olive oil, fresh lemon juice, dried oregano, salt, and pepper to the yogurt mixture, then whisk until well combined.

      Fold in the shredded chicken, diced cucumber, chopped red onion, cherry tomatoes, olives, and crumbled feta cheese, mixing gently until all ingredients are coated with the yogurt dressing.

        Taste and adjust seasoning as needed; add more salt, pepper, or lemon juice according to your preference.

          Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

            When ready to serve, place a bed of mixed greens or lettuce on plates or in a large serving bowl.

              Spoon the Greek yogurt chicken salad over the greens, garnishing with extra olives or feta if desired.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4