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Greek Goddess Chicken Salad

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.
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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

  1. Add cooked chicken to a large mixing bowl.
  2. Chop your olives and cucumbers into bite sized pieces. 
  3. In a separate bowl, whisk together mayonnaise, lemon juice, red wine vinegar, oregano, garlic powder, salt, and black pepper until smooth.
  4. Pour dressing over the chicken and stir until evenly coated.
  5. Gently fold in cucumber, olives, and feta cheese.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
  7. 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.

Find it online: https://www.thesolospoon.com/greek-goddess-chicken-salad/