If you’ve ever ordered the Greek Goddess Chicken Salad at Chicken Salad Chick and thought “I need this in my fridge at all times,” same. This copycat version nails the creamy, herb-forward dressing with just enough tang from red wine vinegar, plus kalamata olives and feta that make it taste anything but basic. It comes together in 20 minutes and makes enough for lunch all week.

A croissant sandwich filled with Greek Goddess chicken salad and garnished with a grape half, served on a plate with a napkin underneath.

Recipe Highlights

Creamy, herby dressing with a splash of red wine vinegar for tang
Kalamata olives and feta give it that Greek flavor
Finely chopped chicken for that Chicken Salad Chick texture
Ready in 20 minutes, but it gets better after a 30-minute chill
Small batch recipe that’s perfect for meal prep

A glass bowl with crumbled chickpeas and small bowls containing mayo, dried cranberries, feta cheese, spices, vinegar, a lemon, and a cucumber on a marble surface—perfect for making a Greek goddess chicken salad.

How to Make It

This recipe starts with cooked chicken that must be in bite sized pieces. A rotisserie chicken can work here as well, or you can batch cook and shred your own.

Step 1: Make the Dressing

Whisk together mayonnaise, lemon juice, red wine vinegar, oregano, garlic powder, salt, and pepper until smooth.

Step 2: Combine with Chicken

Add your cooked chicken to a large bowl and pour the dressing over. Stir until evenly coated.

Step 3: Fold in the Toppings

Chop your cucumber and olives into bite sized pieces. Gently add in the cucumber, olives, and feta to your mixing bowl with the chicken and dressing.

A glass bowl containing feta cheese, cooked grains, mayonnaise, chopped cucumber, chopped olives, and seasonings—arranged in separate sections for a fresh greek goddess chicken salad twist.

Step 4: Chill

Transfer the chicken salad to an airtight container and refrigerate for at least 30 minutes. This allows the flavors to combine.

Step 5: Serve

Scoop a portion onto a croissant, bread, wrap, or crackers and enjoy. Pack the rest up for easy lunches throughout the week.

A glass bowl filled with a mixed batter reminiscent of a Greek goddess chicken salad, featuring visible pieces of vegetables and olives, with a yellow-handled spoon resting inside.

Find the measurements and full recipe below in the recipe card!

Storage & Leftovers

Store your leftover chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving since the dressing can settle.

This recipe makes a small batch, so it’s perfect for prepping at the start of the week and pulling from for lunches. It doesn’t freeze well due to the mayo and fresh vegetables, so plan to finish it within a few days.

A croissant sandwich filled with Greek Goddess chicken salad and topped with a black olive, served on a gray plate beside a bowl of black olives.

Frequently Asked Questions (FAQs)

Is the Greek Goddess a permanent menu item at Chicken Salad Chick?

No, it’s a limited-time seasonal offering, which is exactly why this copycat recipe comes in handy. Make it at home anytime you’re craving it.

What does Greek Goddess chicken salad taste like?

It’s tangy, savory, and herb flavored. If you love the bold flavors of kalamata olives, lemon, and feta, this one is for you. The red wine vinegar gives it a slight brightness that makes it feel fresher than a classic chicken salad.

Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken is a great shortcut here. Just finely chop or shred the meat and you’re good to go.

Can I make it dairy-free?

Yes. Simply omit the feta cheese and add a few extra olives to compensate for that salty, briny flavor.

How long does it last?

Store in an airtight container in the refrigerator for up to 3 to 4 days. Give it a stir before serving since the dressing can settle. It doesn’t freeze well due to the mayo and fresh vegetables.