Greek Chicken Salad

An international twist on classic chicken salad, this flavorful dish is one of my favorite applications of leftover rotisserie chicken.

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Yields: 4-6 Servings

Active Time: 10m

Total Time: 10m

INGREDIENTS:

• ¾ c. greek yogurt (I prefer full fat)

• Juice from half of one lemon, about 2 Tbsp

• 2 Tbsp apple cider vinegar

• 2 Tbsp chopped oregano, about one small handful

• 1 Tbsp olive oil

• 1 Tbsp chopped dill (optional)

• Kosher salt and freshly ground black pepper, to taste

• 1 lb. cooked chicken, torn and roughly chopped

• 1 small cucumber, peeled, seeded, and diced into chunks

• 1 small heirloom or roma tomato, chopped

• ½ small red onion

• 4oz (½ c.) feta cheese, crumbled by hand

• 6-8 kalamata olives, pitted and roughly chopped

RECIPE:

1. Combine greek yogurt, lemon juice, oregano, optional dill, a pinch of kosher salt, and pepper in a mixing bowl.

2. Add tomatoes along with another generous pinch of kosher salt. Add in all remaining ingredients, topping with olive oil, and mixing together. Taste for seasoning. 

3. Can be served fresh, but will taste much after those flavors get to know each other—about one hour covered in the fridge. Enjoy for up to three days.  

HELPFUL NOTES:

• Oregano is the usual herb found in Greek Salad, but I like what a bit of dill brings to the table in this as well. If you don’t have either of those herbs on hand, parsley works great here as well.

• For a vegetarian alternative, use crispy chickpeas instead of chicken. Drain two cans of chickpeas and toast with a pinch of salt in a medium skillet set to high heat, tossing often, until lightly browned all over. Add to the rest of ingredients.