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Name: Greek Chicken Salad
Yield: 8 servings
Ingredients: ⅓ cup olive oil; ½ cup plain nonfat Greek yogurt; ¼ cup light mayonnaise; Salt, to taste; Ground black pepper, to taste; ½ tsp. garlic powder; ¼ cup chopped fresh dill; ½ tsp. sugar; 1 Tbsp white wine vinegar; ½ lemon, juice of; 4 cups shredded chicken (about 2 lbs. plain Dad's Chicken Breasts, cooked); 1 avocado, diced; ½ medium red onion, diced; ½ cup halved kalamata olives; 14 oz julienned sun dried tomatoes packed in oil, drained and gently rinsed; ⅓ cup crumbled feta cheese; ¼ cup pine nuts, toasted; Mixed greens, for serving; Pita bread, for serving

Greek Chicken Salad

We've taken traditional chicken salad and added all of our favorite fresh Greek ingredients like dill, lemon, avocado, kalamata olives, sundried tomatoes and feta cheese. It's even lightened up with plain nonfat Greek yogurt!

Calories: 350per serving
Servings: 8people

Ingredients

⅓ cup olive oil
½ cup plain nonfat Greek yogurt
¼ cup light mayonnaise
Salt, to taste
Ground black pepper, to taste
½ tsp. garlic powder
¼ cup chopped fresh dill
½ tsp. sugar
1 Tbsp white wine vinegar
½ lemon, juice of
4 cups shredded chicken (about 2 lbs. plain Dad's Chicken Breasts, cooked)
1 avocado, diced
½ medium red onion, diced
½ cup halved kalamata olives
14 oz julienned sun dried tomatoes packed in oil, drained and gently rinsed
⅓ cup crumbled feta cheese
¼ cup pine nuts, toasted
Mixed greens, for serving
Pita bread, for serving

Instructions

In a small bowl, whisk together first ten ingredients until well blended. Set aside.
In a large bowl, combine remaining ingredients. Pour dressing over the top, then toss well to combine.
Serve immediately over mixed greens with a side of pita bread.

Watch the Recipe

Greek Chicken Salad

Notes from the Kitchen

Chef's tip
Chef's Tip
Cook chicken in the slow cooker or Instant Pot.
Slow Cooker Directions: Place chicken breasts and 1 cup chicken stock or broth in slow cooker. Cover slow cooker and cook on low 4-5 hours or high 2-3 hours. Place chicken on a cutting board and shred immediately.
Instant Pot Directions: Place chicken breasts and 1 cup chicken stock or broth in Instant Pot. Close lid, turn vent to "Sealing," select the "Manual" setting and set time to 10 minutes. Once cycle is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure. Place chicken on a cutting board and shred immediately.
Salad will keep in the refrigerator for up to 3 days.
Try a swap
Try a Swap
Use 1 tsp. dried dill in place of fresh dill.

Nutrition

Per Serving: Calories 350 Total Fat 23g Cholesterol 75mg Sodium 400mg Total Carbohydrate 8g Dietary Fiber 3g Total Sugars 2g Protein 30g Vitamin D 0% Calcium 6% Iron 10% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

Greek Chicken Salad

Calories: 350per serving
Servings: 8people

Ingredients

⅓ cup olive oil
½ cup plain nonfat Greek yogurt
¼ cup light mayonnaise
Salt, to taste
Ground black pepper, to taste
½ tsp. garlic powder
¼ cup chopped fresh dill
½ tsp. sugar
1 Tbsp white wine vinegar
½ lemon, juice of
4 cups shredded chicken (about 2 lbs. plain Dad's Chicken Breasts, cooked)
1 avocado, diced
½ medium red onion, diced
½ cup halved kalamata olives
14 oz julienned sun dried tomatoes packed in oil, drained and gently rinsed
⅓ cup crumbled feta cheese
¼ cup pine nuts, toasted
Mixed greens, for serving
Pita bread, for serving

Instructions

In a small bowl, whisk together first ten ingredients until well blended. Set aside.
In a large bowl, combine remaining ingredients. Pour dressing over the top, then toss well to combine.
Serve immediately over mixed greens with a side of pita bread.

Watch the Recipe

Greek Chicken Salad

Notes from the Kitchen

Chef's tip
Chef's Tip
Cook chicken in the slow cooker or Instant Pot.
Slow Cooker Directions: Place chicken breasts and 1 cup chicken stock or broth in slow cooker. Cover slow cooker and cook on low 4-5 hours or high 2-3 hours. Place chicken on a cutting board and shred immediately.
Instant Pot Directions: Place chicken breasts and 1 cup chicken stock or broth in Instant Pot. Close lid, turn vent to "Sealing," select the "Manual" setting and set time to 10 minutes. Once cycle is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure. Place chicken on a cutting board and shred immediately.
Salad will keep in the refrigerator for up to 3 days.
Try a swap
Try a Swap
Use 1 tsp. dried dill in place of fresh dill.

Nutrition

Per Serving: Calories 350 Total Fat 23g Cholesterol 75mg Sodium 400mg Total Carbohydrate 8g Dietary Fiber 3g Total Sugars 2g Protein 30g Vitamin D 0% Calcium 6% Iron 10% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Greek Chicken Salad

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Greek Chicken Salad

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition