Feta Chicken Salad
Creamy shredded chicken salad with tangy feta, crisp veggies, and a hint of dill, ready in just 20 minutes.
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.
Notes
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.