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Greek-Inspired Chicken Salad

Rated as 5 out of 5 Stars

"A different twist on chicken salad. Light and refreshing! Garnish with extra dill."
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2 h 5 m servings 385
Original recipe yields 4 servings


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  1. 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. 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. 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. Stir salad and serve on lettuce leaves.


  • Cook's Note:
  • Crackers can be used in place of the lettuce.

Nutrition Facts

Per Serving: 385 calories; 22 8.7 37.1 115 1327 Full nutrition

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I had to use dried dill but otherwise followed the recipe using Just Chicken from Trader Joe's. The only thing I'd do differently would be to use less yogurt---at least to start with and then a...