Feta Chicken Salad

Oh yes 🥗🐔 — a Feta Chicken Salad is bright, tangy, and fresh — perfect for lunch, a light dinner, or even as a filling for wraps. The salty feta pairs beautifully with tender chicken and crisp veggies.

Feta Chicken Salad

Serves: 4
Prep: 15–20 minutes

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• ½ cup crumbled feta cheese

• 1 cup cherry tomatoes, halved

• 1 small cucumber, diced

• ¼ cup red onion, finely diced

• ¼ cup kalamata olives, sliced (optional)

• 2–3 cups mixed greens or baby spinach

• 2 tbsp fresh parsley, chopped

Dressing

• 3 tbsp olive oil

• 1½ tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & black pepper, to taste

Instructions

1. Prep veggies & chicken

   • Dice cucumber, cherry tomatoes, and red onion.

   • Shred or cube cooked chicken.

2. Make dressing

   • Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

3. Combine salad

   • In a large bowl, mix chicken, veggies, feta, olives, and parsley.

   • Drizzle dressing over the top and toss gently.

4. Serve

   • Serve on a bed of greens, in a wrap, or with crackers on the side.

Tips

• Use cold rotisserie chicken for speed and flavor

• Add avocado for creaminess

• Toasted nuts (pine nuts or almonds) give a nice crunch

• Can be made ahead and stored in the fridge for 1–2 days

Variations

• Mediterranean twist: Add roasted red peppers and artichoke hearts

• Low-carb: Serve over spinach or arugula

• Greek-style wrap: Roll in a whole wheat tortilla with tzatziki sauce

If you want, I can also give you a creamy feta chicken salad version that’s almost like a chicken salad sandwich filling — decadent, but still fresh.