Amazing Greek chicken salad recipe

If you like Greek salads, you’ll love this chicken salad.  It pairs all of the favorites of Green salads–tomatoes, cucumber, kalamata olives and feta, with the fun addition of minced capers, tossed together with a creamy, lemony yogurt dressing that will knock your socks off.

chicken salad

We ate this on fresh, organic salad greens from a local farm as a gluten-free lunch.  But we also think this would be fantastic inside pita bread or on a soft roll for a light dinner, or as is for a healthy power lunch.  To make it even more substantial, you could add some cooked, cubed potatoes and double up on the dressing.  However you make it, it’s sure to be a hit with your family.  The dressing is so fantastic you might just want to drink it.  Just sayin’.

greek chicken salad

This would be a great addition to any potluck BBQ as an alternative to, or in addition to, a burger and other traditional fare.  Other options–add some diced roasted red pepper or shredded carrots.  If you buy rotisserie chicken from the store, this would be a great way to use up some of the leftovers.  You could even add shredded coleslaw mix, if you wanted.

To round it out the meal, a perfect dessert for this salad would be a refreshing fruit sorbet, or slices of chilled watermelon.

greek salad

Greek Chicken Salad


For salad:

  • 2 large cooked chicken breasts, about 1 lb.
  • 1/2 cup feta cheese (optional, but good)
  • 1/2 cup diced tomatoes
  • 1/2 cup seeded cucumber, diced
  • 3 green onions, thinly sliced
  • 1/4 cup roughly chopped Kalamata olives
  • 1 Tbsp. finely chopped capers

For dressing:

  • juice and zest of 1 lemon
  • 1/4 cup Greek yogurt
  • a few tablespoons olive oil
  • 1 tsp. sugar
  • pinch of each:  dried oregano, basil, thyme, rosemary
  • salt and pepper, to taste

To serve:

  • lettuce leaves or pita bread, for serving
amazing chicken salad recipe


Mix all of the salad ingredients together in a medium bowl.  Whisk the ingredients for the dressing together and drizzle over the salad.  Toss well to coat.  Let sit for about 30 minutes for flavors to blend.  Serve on top of lettuce leaves or inside pita bread.

Makes enough for 4 good-sized servings.

– article + photos: Lindsey Johnson of Cafe Johnsonia

Cafe Johnsonia
(Visited 2,383 times, 1 visits today)


Hello there! I'm Allison Czarnecki, founder + editor of Petit Elefant, a blog all about style on a budget for every part of your life: style / home / travel / family. I do a lot of how-to beauty + style tutorials, travel posts, easy recipes, home remodel projects, and cool DIY crafts you totally want to try. I'm super happily married (to a hot Polish immigrant) and am the mother of two kids, a daughter and son, all of whom are featured here on the regular. We live in the country but we're a little bit rock + roll. Welcome!


  1. Pennie :

    I shall try that today. We LOVE Greek salad and it’s the perfect no heat meal. It’s a quarter after seven in the morning and it’s already 80 degrees. Blech.

  2. kelley {mountain mama cooks} :

    Gorgeous salad! It sounds as good as it looks. Can’t wait to try that dressing.