This Mediterranean Feta Chicken Salad is a refreshing, high-protein alternative to heavy, mayo-based salads. The combination of tangy Greek yogurt, salty feta, and fresh dill creates a sophisticated flavor profile that pairs perfectly with pita or over a bed of greens.
Ingredients
- Protein: 2 lbs cooked chicken breast, shredded or cubed.
- Creamy Base: 1 cup crumbled feta and 1/2 cup Greek yogurt.
- Freshness: 1 cup diced cucumber and 1/4 cup fresh dill or parsley.
- Zest: 2 tbsp lemon juice and 1 clove of garlic.
- Pantry: 2 tbsp olive oil and 1/2 tsp dried oregano.
Detailed Instructions
1. The Moisture-Barrier Prep
Dice your cucumbers and onions, then toss them in a tablespoon of olive oil. This oil coating acts as a moisture barrier, preventing the salt in the feta from drawing water out of the vegetables, which keeps your salad crisp and creamy rather than watery.
2. Whip the Feta Dressing
Whisk the Greek yogurt with the lemon juice, garlic, and oregano. Fold in the crumbled feta, mashing some of the cheese into the yogurt to create a rich, “whipped” texture. This creates a more cohesive dressing that clings to the chicken better than simple crumbles.
3. Final Assembly
Combine the chicken with the feta dressing, then gently fold in the vegetables and fresh herbs. Refrigerate for at least 30 minutes before serving. This resting period allows the flavors of the garlic and herbs to permeate the protein for a deeper taste.