Name: Greek-Inspired Chicken Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Diced English cucumbers - 1 cup; Salt, divided - 1 ¼ teaspoons; Diced red onion - 2 tablespoons; Greek yogurt - 1 cup; Chopped kalamata olives - ⅓ cup; Chopped fresh dill - 1 ½ tablespoons; Red wine vinegar - 2 teaspoons; Lemon juice - 2 teaspoons; Garlic, minced - 1 teaspoon; Lemon zest - 1 teaspoon; Dried oregano - ½ teaspoon; Ground black pepper - ¼ teaspoon; Diced cooked chicken - 3 cups; Crumbled feta cheese - ¾ cup; Diced seeded plum tomatoes - ½ cup; Bibb lettuce, or more as needed - 1 head

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Greek-Inspired Chicken Salad

1. Diced English cucumbers - 1 cup

2. Salt, divided - 1 ¼ teaspoons

3. Diced red onion - 2 tablespoons

4. Greek yogurt - 1 cup

5. Chopped kalamata olives - ⅓ cup

6. Chopped fresh dill - 1 ½ tablespoons

7. Red wine vinegar - 2 teaspoons

8. Lemon juice - 2 teaspoons

9. Garlic, minced - 1 teaspoon

10. Lemon zest - 1 teaspoon

11. Dried oregano - ½ teaspoon

12. Ground black pepper - ¼ teaspoon

13. Diced cooked chicken - 3 cups

14. Crumbled feta cheese - ¾ cup

15. Diced seeded plum tomatoes - ½ cup

16. Bibb lettuce, or more as needed - 1 head

How to cook deliciously - Greek-Inspired Chicken Salad

1. Stage

Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.

2. Stage

Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.

3. Stage

Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.

4. Stage

Stir salad and serve on lettuce leaves.