Greek Chicken Salad

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 cups chopped cooked chicken breasts
• 1 cup diced seeded peeled cucumber
• 1 diced tomato
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley
• 2 tablespoons sliced pitted kalamata olives
• 3/4 cup plain yogurt
• 1/2 cup mayonnaise
• 1 tablespoon dried oregano
• 3 cloves garlic, minced

Directions:

1. Combine first 6 ingredients in a large bowl.
2. Combine yogurt, mayonnaise,oregano, and garlic in a small bowl.
3. Pour over chicken mixture and toss well.
4. Cover and chill for 2 hours.

Reviews

[MerelyMarie]

I haven't even refrigerated this yet, but it tastes delicious! I halved the recipe & left out the olives. Thank you!!! Going to stuff this salad in some homemade pocket pitas...Can't wait for dinner tonight:)

[Dr. Jenny]

Wow! This one is a definite keeper. I loved it, DH liked it. We grilled the chicken breasts on the BBQ before chopping them up. I used a little extra kalamata in order to finish off the jar. I used three huge garlic cloves (i love garlic), which really came through in the salad (and on my breath!). I loved all the combinations of flavors. I liked this recipe especially because it uses more Greek yogurt (which I typically have on hand) than mayo (which I have a bit of an aversion to in large quantities). Chilled the salad for 2 hours and then served in pita pockets for lunch. I will definitely make this recipe again. Thanks, Paula! Made for ZWT6.

[threeovens]

This was really fresh and delicious. I thought it was going to be just okay and I wondered what about the salt and pepper? No problem. The feta cheese makes it salty enough. Made for ZWT 6.