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Greek Chicken Salad

I’ve had a complicated relationship with chicken salad my whole life. I really want to love it, but every time I order it I’m left underwhelmed- the sauce is too gloopy, the chicken is too dry, the vegetables are too soggy, the flavor is too bland, etc. etc... not the case with this Greek Chicken Salad! This beaut of a chicky salad is flavorful, fast, delicious, and healthy. Instead of folding in a dump truck‘s worth of mayonnaise, I keep things light by tossing the ingredients into a bright Greek vinaigrette. The feta gives the dish all the creaminess it needs- get outta here Mr. Mayo! Contrasting perfectly with the creamy feta are the the crunchy cucumbers. The salt from the cheese and the kalamata olives is countered by sweet cherry tomatoes, and fresh notes chime in courtesy of chopped basil (parsley would also be yummy). I am a big fan of store bought rotisserie chicken. I usually buy one a week and pull the meat off the bones. It’s great as a fast fix for this recipe, but can also be used in so many tasty ways- quesadillas, soups, pastas, tacos, pot pie... you name it! I like to serve this salad on a bed of arugula or baby greens with some pita toasts and pepperoncini on the side. It would also be tempting stuffed into a pita with some hummus! Or you can do what I did yesterday and eat it with a fork straight out of the Tupperware- it’s Mount Olympus worthy any way you serve it!


prep time: 10 min. cook time: 5 min. serves: Makes 4-6 servings


2 tsp Dijon mustard

2 tbsp red wine vinegar

1 tsp dried oregano

1 tablespoon diced shallots

6 tbsp EVOO

1 tsp kosher salt

1/2 tsp pepper

2 cups shredded cooked chicken

1 cup halved cherry tomatoes

1 cup crumbled feta (preferably crumbled from a liquid packed block)

1 small cucumber, peeled, seeded, and small diced

1/2 cup halved pitted kalamata olives

2 tbsp chopped fresh basil



Make the vinaigrette by combining the mustard, vinegar, oregano, shallots, salt, and pepper in the bottom of a large bowl and whisk to combine. Slowly drizzle in the olive oil while whisking to emulsify. Gently fold in the remaining ingredients with a spatula until everything is combined. Serve immediately over greens, with crackers, on bread, or in a pita or chill for up to 3 days on the refrigerator. Opah!

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