Description
A chilled chicken salad featuring feta, olives, cucumbers, roasted peppers, and dill, all combined in a bright, lemony yogurt dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1 cup cucumbers, diced
- 1/2 cup roasted red peppers, chopped
- 2 tablespoons fresh dill, chopped
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black olives, feta cheese, cucumbers, roasted red peppers, and dill, tossing until the colors look even.
- In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the salad and fold gently with a spatula until every piece is coated.
- Serve chilled, or rest in the fridge for 20 to 30 minutes to let the flavors settle.
Notes
This salad can be served over baby greens, in pita pockets, on toasted bread, or alongside grains. Keep in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg