Fresh, creamy, and satisfying—tender chicken tossed with crisp veggies and tangy feta in a light, flavorful dressing. Perfect for lunch, wraps, or meal prep.
Ingredients (Serves 3–4)
- 2 cups cooked chicken breast, diced or shredded
- ½ cup feta cheese, crumbled
- ½ cup cucumber, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup bell pepper, chopped (optional)
- 2 tbsp fresh parsley or dill, chopped
Dressing:
- 3 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp lemon juice (fresh)
- ½ tsp garlic powder
- ¼ tsp black pepper
- Salt, to taste
Detailed Instructions
- Prepare the chicken
- Use fully cooked chicken (grilled, roasted, or poached).
- Let it cool completely, then dice into bite-size pieces or shred finely for a softer salad texture.
- Chop the vegetables
- Finely chop cucumber, red onion, and bell pepper so every bite is balanced.
- If the onion is strong, soak it in cold water for 5 minutes, then drain well.
- Make the dressing
- In a small bowl, whisk together mayonnaise, olive oil, lemon juice, garlic powder, black pepper, and salt until smooth and creamy.
- Taste and adjust seasoning if needed.
- Assemble the salad
- In a large bowl, add chicken, vegetables, herbs, and crumbled feta.
- Pour the dressing over the top.
- Mix gently
- Stir carefully until everything is evenly coated, trying not to break the feta too much.
- Chill for best flavor
- Cover and refrigerate for 15–30 minutes to let flavors blend.
- Serve
- Serve cold on its own, in lettuce cups, stuffed into pita bread, or as a sandwich filling.
Tips & Variations
- 🫒 Mediterranean style: Add olives and a pinch of dried oregano.
- 🌶 Spicy kick: Add chili flakes or a dash of hot sauce.
- 🥗 Lighter version: Replace half the mayo with Greek yogurt.
- 🥙 Meal prep: Keeps well in the fridge for up to 3 days.
