This feta chicken salad is a refreshing twist on a classic lunch dish. It combines tender shredded chicken with a creamy, tangy dressing made from Greek yogurt and mayonnaise. The addition of feta cheese, crunchy vegetables, and zesty pepperoncini gives it a bright, Mediterranean-inspired flavor.
Because it uses pre-cooked chicken, this entire recipe comes together in about 20 minutes with no cooking required. It’s a satisfying and straightforward meal that’s great for using up leftovers and packing for lunch.
Why You’ll Love Feta Chicken Salad
- Creamy and Tangy: The combination of mayonnaise and Greek yogurt creates a dressing that is rich but not heavy, with a pleasant tang that complements the salty feta.
- Full of Texture: Crisp celery, bell pepper, and onion provide a nice crunch that contrasts with the soft chicken and creamy dressing.
- Fast and Versatile: As a simple mix-and-serve recipe, it’s a very fast way to make a meal. It’s equally good in a sandwich, on a bed of greens, or with crackers.
Feta Chicken Salad Ingredients
- Chicken: A store-bought rotisserie chicken is a great time-saver. You can also use any leftover cooked chicken you have.
- Greek Yogurt: Plain, full-fat Greek yogurt will give you the creamiest result, but low-fat also works. In a pinch, you can use sour cream.
- Pepperoncini: These jarred peppers add a mild, tangy heat. Look for them in the aisle with pickles and olives.
- Feta Cheese: For better texture and flavor, buy a block of feta packed in brine and crumble it yourself.
- Red Onion: Soaking the diced red onion in cold water for 10 minutes before adding it to the salad will mellow its sharp bite.
Exact quantities are in the recipe card below.
How to Make Feta Chicken Salad
Step 1: Prepare the Vegetables and Dressing
First, finely dice the celery, red bell pepper, and red onion. Chop the sliced pepperoncini and mince the garlic. In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, and fresh dill. Whisk everything together with the salt and pepper to create a smooth dressing.
Step 2: Combine the Salad
Add the shredded chicken to the bowl with the dressing. Top with the crumbled feta and all of your prepared vegetables: celery, bell pepper, onion, and pepperoncini.
Step 3: Mix and Serve
Use a spoon or spatula to gently fold all the ingredients together until everything is evenly coated. Take a moment to taste the salad and adjust the seasoning if you like. You can serve it right away or let it chill for a while before serving.
Storage Tips for Feta Chicken Salad
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the dressing’s texture will change upon thawing.
Expert Tips for Feta Chicken Salad
- If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
- Using store-bought rotisserie chicken is a convenient shortcut for this recipe.
- For the best flavor, let the salad chill for about an hour before serving. This gives the ingredients time to meld.
- If you don’t have fresh dill, you can substitute it with 2 teaspoons of dried dill.
What to Serve with Feta Chicken Salad?
Serve this salad in sandwiches, wraps, or lettuce cups. It is also great with pita chips or crackers for dipping.
Feta Chicken Salad Recipe FAQs
Can I make this chicken salad ahead of time?
Yes, this salad is great for making ahead. The flavors actually improve after an hour or two in the refrigerator. It will keep well in an airtight container for up to 3 days.
Can I use something other than mayonnaise?
You can use all Greek yogurt for a lighter version, but the salad will be tangier and less rich. Using all mayonnaise will make it heavier and creamier.
What is the best kind of chicken for chicken salad?
Any neutrally flavored cooked chicken works well. Rotisserie chicken is a popular choice for convenience. Poached or baked chicken breasts are also excellent options.
Feta Chicken Salad
Ingredients
- 2 cups cooked shredded chicken about 12 oz / 340g
- 1/3 cup mayonnaise 75g
- 1/3 cup plain Greek yogurt 75g
- 1/3 cup crumbled feta cheese 50g
- 1 celery stalk finely diced
- 1/4 cup diced red bell pepper 40g
- 1/4 cup sliced pepperoncini chopped, 35g
- 1/4 cup finely diced red onion 40g
- 1 clove garlic minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, chopped dill, minced garlic, salt, and pepper until smooth.
- Add the shredded chicken, crumbled feta, diced celery, red bell pepper, chopped pepperoncini, and red onion to the bowl.
- Gently stir all the ingredients until the chicken and vegetables are evenly coated in the dressing.
- Taste the salad and add more salt or pepper if needed.
- Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
