This is a fun little Chicken Salad recipe with a few Greek twists! Full of lean chicken, a lightened dressing and crunchy vegetables, this is a great recipe for early spring through summer. I like to serve these in a Pita, just for fun.
Think about packing this up (pack salad & bread separately) for a picnic or a bike ride. If your thing is one of those free evening concerts or movies in the park where everyone spreads their blankets and brings along a spread to eat, this qualifies as budget “gourmet.” Just add wine! Opa! Or, if you’d like, bring it to work. Not nearly as much fun, unless you’re a little evil and enjoy teasing your co-workers with great food.
This is a great potluck dish, so it’s going to Fiesta Friday, an ongoing blogger event put on by Angie of the Novice Gardener. Two of my fave bloggers are co-hosting, Ginger @ Ginger & Bread and Loretta @ Safari of the Mind. Everyone, check out their blogs!
While most of the ingredients in this Greek Chicken Salad are pretty inexpensive, the Pita bread costs a fortune where I live. If you’re on a budget, consider wrapping these up with this Super Easy Flatbread or just making regular sandwiches. Lower carb alternatives would be lettuce cups, wraps or perhaps one of those “thin” buns. Aldi always has great prices on them.
Don’t be afraid to riff off a Chicken Salad like this. A few shredded carrots, some finely diced celery, artichoke hearts (marinated would be great) or diced red bell peppers (perhaps roasted?) come to mind. My children weren’t wild about cucumber with the bitter “skin” on it; a compromise is to peel away strips, leaving some of the outside on cucumber.
The chicken can be poached or roasted, but this is an ideal use of left over chicken – make extra if you cook chicken earlier in the week just for this dish. I like Greek yogurt as the dressing, but feel free to use any of the suggestions. I’d suggest you use my home-made Greek Seasoning in this, and while you have everything out, make up extra! Any Greek seasoning will work, though, and if you don’t have every spice called for in your cupboard, riff a bit. Use what you do have!
Greek Chicken Salad
- 1 1/2 cups cooked shredded chicken (about 8 – 9 ounces)
- 1 smallish cucumber, seeded and diced, 1/2 inch cubes, about a cup
- 1 medium tomato, diced, 1/2 inch cubes, about a cup
- Sprinkle of salt
- 1/4 cup chopped parsley
- 1/2 cup feta cheese
- 1/4 cup Kalamata olives, seeded, roughly chopped
- 1 cup of any or a combination of Greek yogurt, mayonnaise or sour cream
- 1 tablespoon Greek seasoning
- 1 tablespoon Red Wine vinegar (or lemon)
- salt to taste
- lettuce for serving
- Bread of choice
Prepare chicken first and allow to cool to room or refrigerator temperature. Dice tomato and cucumber, place in a colander and sprinkle with a bit of salt. Stir around and allow to drain (this straining is optional, but highly recommended) while proceeding with the rest of the recipe.
In a bowl, place all ingredients except bread and lettuce. (I like to press gently on the tomato/cucumber mixture while still in the strainer to remove a little more liquid before adding to the bowl.)
Toss to combine, taste and adjust salt if needed. Refrigerate for an hour or two to blend flavors (or just eat it.)
Serve as a sandwich, in a pita, in wraps or lettuce cups.
from the kitchen of www.frugalhausfrau.com
Based on low fat yogurt, without bread: Calories 289; Total Fat 13 g 20 %; Saturated Fat 6 g 29 %; Monounsaturated Fat 2 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 86 mg 29 %; Sodium 1288 mg 54 %; Potassium 291 mg 8 %; Total Carbohydrate 16 g 5 %; Dietary Fiber 1 g 5 %; Sugars 13 g; Protein 26 g 51 %; Vitamin A 18 %; Vitamin C 28 %; Calcium 20 %; Iron 7 %