Greek Chicken Salad
We have been on quite the Mediterranean kick recently and this Greek Chicken Salad is no exception. A traditional chicken salad has always been so heavy to me and in the middle of this 90 degree summer, that is the last thing I want. Instead of the heavy mayo we swapped it for some light and refreshing tzatziki. After, we loaded this chicken salad up with other fresh ingredients and bam! Light, refreshing, and delicious Greek Chicken Salad.
When you think of Greek or Mediterranean food you think of fresh and crisp flavors. This is exactly what we were trying to accomplish with this recipe. Red onions, cucumbers, tomatoes, and lemon are all crunchy veggies that help this chicken salad keep it’s light airy feel. We needed some kind of a binding agent to this dish, that’s where the tzatziki comes in. The greek yogurt from the tzatziki helps hold all these yummy veggies and chicken together. We wanted to add a little zing after with some red wine vinegar.
The best part about chicken salad is the versatility of it. We chose to add this Greek Chicken Salad to ciabatta rolls and we were very satisfied. But if you are looking to cut some of the carbs, adding this to a leafy green salad is perfect or even just having this by itself. A scoop of this with some extra veggies or to be eaten with crackers is a great alternative to all the bread.
Personally, I am not a big olive fan so I chose to opt them out of this recipe. Phillip on the other hand would have chosen to add olives and artichoke hearts to this. There can never been enough added to a chicken salad. That is the best part. As long as you combine any additional tzatziki, lemon juice, and red wine vinegar to keep the ratio.
From our kitchen to yours, cheers!
Greek Chicken Salad
- 3 chicken breasts
- ½ cup red onion chopped
- 1 cup cucumbers quartered and chopped
- ¾ cup tomatoes seeds removed and chopped
- 10 oz tzatziki (cucumber dill)
- 4 tbsp red wine vinegar
- 1 lemon squeezed
- ½ cup crumbled feta
- 6 ciabatta rolls
- 1 avocado
- Preheat oven to 400°
- Salt and pepper chicken, bake for 25 minutes or until internal temperature reaches 165°
- Remove from oven and let rest. Once cooled, shred chicken
- Chop all veggies and add to bowl with shredded chicken
- Add tzatziki, red wine vinegar, lemon, and mix well
- Slowly pour in feta and carefully mix
- Slice ciabatta rolls in half and add sliced avocado to the bottom of the roll
- Scoop Greek Chicken Salad on top of the avocado and serve with top bun