Ingredients
For the salad:
3 cups cooked shredded chicken breast
1 large cucumber, diced
1 cup cherry tomatoes, quartered
½ small red onion, finely diced
¾ cup crumbled feta cheese
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1–2 tbsp sliced green onions, optional
For the creamy dressing:
¾ cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1–2 tbsp water, if needed to thin
Instructions
Prepare the chicken.
Use cooked chicken breast and shred or pull it into bite-sized pieces. Rotisserie chicken works beautifully too.
Chop the vegetables.
Dice the cucumber and red onion, quarter the cherry tomatoes, and finely chop the dill and parsley.
Make the dressing.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, oregano, salt, and pepper. Add a splash of water if you want a thinner, more spoonable consistency.
Combine everything.
Add the chicken, cucumber, tomatoes, red onion, feta, dill, and parsley to a large bowl.
Add the dressing.
Pour the creamy dressing over the chicken mixture and gently toss until everything is evenly coated.
Chill.
Cover and refrigerate for 20–30 minutes before serving. This gives the flavors time to come together.
Serve.
Spoon onto toasted crackers, pita chips, cucumber slices, lettuce leaves, or warm pita. It’s also delicious simply eaten with a fork!
Easy High-Protein Tip
For an even higher-protein version, use all Greek yogurt instead of mayonnaise and add an extra ½ cup of shredded chicken.
Serving Ideas
With whole-grain crackers
Stuffed into a pita
Over a bed of lettuce
Wrapped in a high-protein tortilla
Scooped onto cucumber slices
Served alongside toasted pita
Makes: 4 servings
Prep time: 15 minutes
Chill time: 20–30 minutes
Total: about 35–45 minutes