Description
This Greek Goddess Chicken Salad is creamy, tangy, and loaded with kalamata olives and feta. Ready in 20 minutes and perfect for meal prep all week.
Ingredients
Units
- 3 cups cooked chicken, finely chopped or shredded
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced cucumber (seeds removed)
- 1/3 cup chopped kalamata olives
- 1/3 cup crumbled feta cheese
Instructions
- Add cooked chicken to a large mixing bowl.
- Chop your olives and cucumbers into bite sized pieces.
- In a separate bowl, whisk together mayonnaise, lemon juice, red wine vinegar, oregano, garlic powder, salt, and black pepper until smooth.
- Pour dressing over the chicken and stir until evenly coated.
- Gently fold in cucumber, olives, and feta cheese.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Stir gently before serving.
Notes
- We like to use Dukes Mayo in this recipe and English Cucumber to avoid seeds.
- Green olives can replace kalamata olives in this recipe for a different flavor base.
- Store in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving. This chicken salad does not freeze well due to the mayonnaise and fresh vegetables.