Mediterranean Chicken Salad with Feta
In this delightful twist on a classic, I replace mayonnaise with creamy whipped feta yogurt. It's perfect for layering into a pita, scooping with tasty crackers, or even enjoying as a sandwich filling!
Ingredients
- 1 cup plain, whole-milk Greek yogurt
- 0.5 cup feta cheese crumbled from a block in brine
- 3 Tbsp. avocado oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. dried oregano
- 0.75 tsp. kosher salt
- 0.5 tsp. white pepper
- 3 1/2 - 4 cups shredded or diced chicken breast from rotisserie or cooked chicken
- 1 cup diced seedless cucumber such as Persian or English
- 0.5 cup sun-dried tomatoes roughly chopped
- 0.33 cup pitted Kalamata olives roughly chopped
- 0.33 cup finely chopped fresh dill
- 0.25 cup minced red onion
Instructions
- In a food processor, mix the yogurt, feta, avocado oil, lemon juice, oregano, salt, and white pepper. Blend for about 1 minute until it's smooth and creamy. Set aside.
- In a large bowl, combine the shredded chicken, cucumber, sun-dried tomatoes, olives, dill, and red onion.
- Pour the whipped feta yogurt over the chicken mixture. Stir gently until everything is covered in the creamy dressing.
- Taste and adjust the seasoning with more salt or white pepper if necessary. The salad should be velvety and aromatic.
- Serve it cold with your choice of pita, crackers, or inside a sandwich. It can be stored in an airtight container in the fridge for up to 4 days.
Notes
Replace mayo with creamy whipped feta yogurt for a high-protein twist. It's fantastic on pita, crackers, or in a sandwich.