This Greek chicken salad with cucumbers, cooked chicken, tomatoes, Greek yogurt, and feta cheese is a light and refreshing twist on traditional chicken salad. Garnish with extra dill.
Ingredients
- English cucumbers: 1 cup (diced)
- ¼ teaspoons salt: 1 piece (divided)
- red onion: 2 Tbsp (diced)
- Greek yogurt: 1 cup
- Kalamata olives: 0.33333 cup (chopped)
- ½ tablespoons chopped fresh dill: 1 piece
- red wine vinegar: 2 tsp
- lemon juice: 2 tsp
- garlic: 1 tsp (minced)
- lemon zest: 1 tsp
- oregano: 0.5 tsp (dried)
- ground black pepper: 0.25 tsp
- cooked chicken: 3 cups (diced)
- crumbled feta cheese: 0.75 cup
- seeded plum tomatoes: 0.5 cup (diced)
- head Bibb lettuce: 1 piece (or more if needed)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir salad and serve on lettuce leaves.
